SCOTCH REVIEW: Springbank 12 Cask Strength (2018 Batch). Bottled at 56.2%. Campbeltown Region. . I feel like, in the last month or so, I’ve been gravitating more and more to higher ABV bourbons and scotches. Not exclusively as that would leave out some cracking lower proof examples. This 12 Year Springbank is a semi- annual release from the legendary distillery. This happens to be the August 2018 batch at 56.2% (you can tell your batch by the abv). Does this fluctuation in percent make all the difference? Of course. In the case of this particular batch... a world of difference from others. Let’s jump into the notes to find out why. . Nose: Classic Springbank. On some sort of performance enhancing drugs that is. That initial peaty, earthy funk permeates. Dark fruits behind it. Plums. There’s a heavy cereal note. Like shredded wheat. Now, upon first nosing of this, I did not detect any of that sulphur that I sometimes get with Springbank. After a few weeks though, that note did come through. It’s not damning or so offputting that I’d slam the bottle down in anger... but it’s also not a trait I’m fond of. Once it dissipates, a slight maritime sea spray note. Slightly saline in nature. The wheat note turns to almond. Almond to a white chocolate and granola note. . Taste: You’re greeted with a very malty spirit. It stings with the peppery force of a thousand pepper shakers. Tame it down (2tsp) of aqua and you get maraschino cherries. Vanilla. Dried apricots. That cereal note comes back for revenge wearing an almost different outfit. More of a peanut butter. Then... the sulphur rears its farty head. A bit stronger than the nose was. It fades and you go back to a pleasant milk chocolate and sea salt ride out to peat smoke finish. . Overall: This is the third batch I’ve tried now. This was the first and I have to say... my least favorite. While still a great dram, that sulphur note on the taste really puts me off. Even in small, intermittent amounts.
Today was a great day. Today we had a look around @cooperkingdistillery and what an impressive place it is! . The team running it are highly passionate about the spirits it's producing and you can tell they genuinely care about how they do it in regards to the environment. . With only recently filling their first casks, it's going to be quite the wait, but I'm very happy to be able to follow them for the ride being part of the founders club! The new make spirit was incredibly tasty and with the quality of casks they are filling, there's some special times ahead! . It's also worth noting that the still they're using for the whisky is from Tasmania and its the only one of its kind in Europe 😎🥃