- Our Clubs
This ‘Green’ bottling is un-officially organic, meaning they didn’t follow through with the permits and officialities. However, all the barley used is organically farmed in Scotland, mostly from local farmers in the Eastern portion of the country. Upon immediate inspection it has a gorgeous amber hue due to the exclusive sherry cask maturation, much darker and more inviting than the preceding 12year old expression of ‘Green’ matured in ex-bourbon casks. The nose is undeniably Springbank with fresh aromas of earth and seaside brine complemented by a wasp of smoke. More notes of leather, nutmeg and clove baking spices and rolling tobacco emerge. Upon re-visit the aromas brighten and tease at flavors of dried orchard fruits like white peaches and apricots. You may also notice sulfur notes, typical of a lot of Springbanks due to their distillation process. The palate enhances all these aromas, starting with the savory and earthen flavors, all delivered with rich and oily texture. Second impressions bring forward the zestier flavors of bitter citrus rinds like orange and lemon, followed by vanilla bean and honey covered cereal. The finish is prolonged with hints at lemon wafer cookie and more brine. This brininess of this whiskey makes it a fantastic pairing with freshly shucked oysters as well as richer dishes prepared with shell fish like a chowder of mussels, shrimp little neck clams.
Nose: Fragrant with a certain richness. Notes of fruit salad and a hint of caramel, pineapple, guava and passion fruit lurk. There are notes of dried leather and old ropes. A hint of toffee sweetness and some granary toast.
Palate: Quite full and rich. There are notes of creamy fruit salad and more exotic fruit notes. There is palpable mastication from the oaked tannins with a hint of spice.
Finish: Fairly long with a gentle warmth.
Nose: Dense, earthy malt. Peat moss. Subtle lemongrass and chewy plums. Initially, it is a little restrained on the nose. I kept getting a strange, pungent smell of damp, over saturated wood left for years on the forest floor. It fades in and out. Salty caramel. Canned peaches in sherry syrup. Artificial banana. Hints of old leather and tobacco leaf. Plump and complex. Grape bubble gum. A very good balance of cask influence and Springbank spirit. Sweet and sour from one moment to the next
Taste: The arrival slowly builds and thickens on the palate. The soggy, wet wood note carries over, then sweetens nicely into light prune juice and watered down molasses. Fresh orange pekoe tea. Within minutes, the back of my upper lip was numb and tingling. The sherry notes are on the lighter side, but are solid and delicious. Not a sherry bomb, but it is better because of it. Oily and viscous on the tongue. Just a puff of peat smoke. Black pepper and brine. Eating a lemon flavored waxy crayon. Grilled sea scallops.
Finish: This is one whisky that gets better as it develops. There is not a lot of added complexity in the finish, but the alcohol kicks in at this point and elevates the flavors to a new level. The finish is savory and dominated by lemon zest and oily wood tannins. Prunes and spearmint. Salted crackers.
This 17 year old single malt Scotch whisky has been 100% matured in Sherry oak casks and bottled at cask strength. No chill filtration or artificial coloring was used. Released in early 2015, only 9120 bottles were produced.
Official tasting notes:
Nose A sherry explosion with winter fruits, spicy gingerbread and a hint of peat.
Palate A winter warmer. Dark orange chocolate, Christmas cake and brandy snaps. Honey and spices develop over time.
Finish The finish is long and smooth. Espresso coffee, liquorice, marzipan and sherry conclude the tickling of the taste buds.