Hazelburn 14 Year Oloroso Cask Matured

A long day concluded with me in the sunroom, feet up, watching the harbor sunset. I grabbed the Springbank Green 12-Year I had begun assessing, then my bar yielded a Hazelburn 14-Year Oloroso Cask. I poured the pale yellow Springbank Green into a glass. Looking at the water, I opened the Hazelburn and poured it into the other glass. Except it wasn't the other glass; it was the first. I had carelessly combined two distinct single malts into a strange concoction, and I swore at my foolish, sober mistake. Mortlach has its "Beast of Dufftown." I had created my "Campbeltown Frankenstein." I admitted my error and considered my punishment: I'd simply have to drink it. It made me think of the bourbon "infinity" bottles, which are essentially the leftover spirits from every empty bottle consumed. They're called "infinity" bottles because they are infinitely bad. I once tried my own infinity bottle, but the result was worse than White Dog, in either variety. Following this train of thought, I realized it's actually the Scots who claim the "infinity" concept: they have been doing it for centuries, calling it Blended Scotch Whisky. They even put it in fancy blue bottles and charge a fortune to conceal the added coloring. In this way, so-called "Master Blenders" have deceived many enthusiasts for years. Yet, I had just become a Master Blender from my couch. My penance was minor: the Springbank Green 12-Year combined with the Hazelburn 14-Year Oloroso Cask, my "Campbeltown Frankenstein," was actually quite good. As anticipated, its color was between the light straw of the Springbank Green and the deep mahogany of the Hazelburn Oloroso. The aroma was fantastic, featuring raisiny notes from the Hazelburn, orange oil and grass from the Springbank, plus some roasted candied peanuts and sweet crème brûlée. The palate was oily, with salt and a subtle hint of the peanut brittle characteristic of Springbank. The finish was extended, with expected sherry notes, honey, Snickers bar, a bit of cooling mint, and a smokiness not found in either the Green or the Hazelburn. What I initially feared as a Frankenstein turned out to be a fortunate outcome. The initial sweetness and smoke brought to mind Talisker Distiller’s Edition, or maybe Talisker 18. I went back to the bar for both and poured a little of each to compare. The Talisker DE had too much peat on the nose, but the 18 is smoother, and the comparison was somewhat fitting—although the 18's finish is gently peaty while the Frankenstein's is smoke. It's worth noting that Springbank's malted barley is peated for 6 hours and then air-dried for 30 hours, giving it a mild smokiness. Hazelburn is not peated; however, combining the two intensifies the smoke from the Springbank Green. Would I mix them again? I would hope for another happy accident, but the rarity of these two base spirits makes the attempt too expensive. Otherwise, the answer is yes. In fact, I would bottle and resell it. 4.75.

HAZELBURN SHOWDOWN Hazelburn 8-Year Hazelburn 14-Year Oloroso Cask This brand is produced by Springbank. While the 14-year bottling was reviewed previously, the 8-year offering has not. A fondness for the 14-year expression and Springbank leads to a comparison with the 8-year-old. Hazelburn 8-Year A clear, light yellow appearance. The fruity aroma offers a profusion of dried apricots, pear nectar reminiscent of Oban, damp hay, apples, peach cobbler, a hint of pineapple, and salt. The palate feels slightly oily and coats the mouth, initially presenting fruits followed by a honeyed sweetness. The finish starts with white pepper spice, a peanut brittle note often detected in Springbank whiskies, and some drying tannins on a long finish, accompanied by a subtle smoky character despite being entirely unpeated, as is typical for Hazelburn. The aroma is initially subdued but becomes quite fruity with time. The faint smokiness is unexpected given the absence of peat, and the drying finish diminishes the overall enjoyment. The general impression is somewhat rustic. This whisky improves significantly after about 20 minutes of aeration. It appears to be available online for approximately $200, though a much lower price was paid years ago; its scarcity drives the current high cost. Repurchasing at the present market value, if it could even be found, is unlikely, but owning a bottle is a source of gladness. 3.75 out of 5 stars. 46% ABV. 5,100 bottles produced. Unpeated; non-chill filtered; no added coloring. Hazelburn 14-Year Oloroso Cask The sherry influence lends a color similar to a clear Pantone 160. The aroma reveals raisins, brown sugar, prunes, hazelnuts, toffee, some bacon fat, cocoa, and that familiar Springbank peanut brittle. The palate is superb in texture and flavor, featuring more dark fruits and a sweet and savory combination akin to fig paste with prosciutto. White pepper spice, and again, the Springbank peanut brittle characterize the finish, along with some smoke and a less intense version of the drying tannins noted in the 8-Year bottling. This whisky is highly enjoyable. It is exceptionally complex, balancing sweet, salty, and smoky notes, complemented by a relatively high ABV. The tannic sensation experienced now was not present in a prior review. An easy 4.5 out of 5 stars. 49.3% ABV. Distilled October 2004; bottled February 2019; 9,900 bottles produced. Non-chill filtered; no added coloring. Note: All spirits were tasted neat in a Glencairn glass.

A 14-year Oloroso Cask Matured Hazelburn, nicknamed 'Olo,' was created in Campbeltown, Scotland, in October 2004, joining nearly 10,000 identical spirits. 'Olo' spent considerable time maturing in oak barrels before being chosen to continue its aging in Oloroso sherry casks for numerous weeks. At fourteen years and four months old, 'Olo' reached a significant milestone in February 2019, entering maturity in a glass bottle bearing the 'Springbank Distillery' inscription on its neck. Having undergone a cask change early in its life, which likely fueled its adventurous spirit, 'Olo' journeyed to the United States. It patiently awaited selection on a store shelf in a distributor's warehouse before being acquired by an admirer, albeit somewhat reluctantly and on credit. On November 4, 2025, after five years of enjoyment by its owner, 'Olo' peacefully concluded its existence in coastal Connecticut. It rested in a fine glass, surrounded by numerous companions from its homeland and afar, including relatives from Kentucky, Texas, Georgia, New York, and Japan. Whether its scattered relatives were informed or are even aware remains uncertain. Friends remembered 'Olo' as dark, sweet, smoky, fruity, meaty, nutty, and even reminiscent of pecans, with some playfully calling it hazelnut. 'Olo' was good-natured and often the target of jokes; companions would entice others with promises of 'sugar' and 'dates,' only to reveal homophones. Several recalled 'Olo' having a Springbank-like peanut brittle quality, and a few even referred to it as 'Peaty,' a name its close circle publicly dismissed with eye-rolls. 'Olo' is succeeded by Hazelburn 10, Hazelburn 8-Year Sherry Wood, Hazelburn 21, and many cousins from the Springbank and Longbow families. 'Olo' will be deeply missed, and after a long voyage through other oxidanes, it will return to the Atlantic for eternal rest.

It's another Saturday evening, and I'm staying in with a movie on Hulu. The wind is howling, so I've poured myself this Cambletown malt. A friend shared this with me, and I believe it was triple distilled and aged for 14 years in French Oloroso casks, bottled at a robust 49.3% ABV (if my memory serves correctly). It seems like it should be smooth and sweet. The liquid presents a pleasant Burnt Sienna hue in the glass. Initially, the aroma is a light Demerara sugar. It then offers notes of overripe raisins, ripe plums, pecans, cinnamon, and well-worn leather. Beneath the sweet and fruity scents, there's an earthy dampness, reminiscent of petrichor. The taste is sharp and sweet. White pepper, unsmoked cigar tobacco, and ginger give it a spicy quality. Maple syrup, milk chocolate, vanilla, and salted caramels provide the sweetness. There's a back-and-forth between spicy and sweet sensations as you continue to chew and swirl. The flavors are all contained within a medium body. The tingling sensation on the palate lingers for a bit before softening. Orange zest, leather, caramels, and blueberries emerge, wrapped in a woody smokiness that eventually gives way to a long, dry oakiness with hints of tobacco. This pour offers an interplay of fruit, sweetness, and mild spice throughout its evolution, yet it maintains its character. This Hazelburn has a particularly complex finish. A robust, full-flavored whisky. [90/100][Tasted: 6/15/16]

Nose - Springbank funk is well-balanced with the delightful sherry notes, jam, perhaps some white chocolate. Taste - Oloroso and Springbank funk. I realize this is a simple description, but it's a fantastic way to perceive this one. A hint of chocolate, a touch of vanilla, oak (much more noticeable than the 13 year; I only had the one bottle out of 12,000 which I believe was the 2017 release). This is a superb whisky, truly exceptional. It's also rumored that this is the last of these 'older' casks; I hope that's not true, but the source is quite dependable, so buy a second bottle if you see it. Anyway, my palate is fatigued for the week. I'll resume reviews on Friday evening.

I brought this bottle with me during a farm stay this long weekend in PA Amish country. The evenings here seem cooler than just a few hours east in NJ/NYC, and that combined with sitting around a fire pit at night looking at the crystal clear skies would probably make any pour idyllic. Sooty and sweet are probably the best words to describe this. It has the classic sooty backbone of Cambeltown, but a really strong sweet taste, from the full Oloroso matured. Environment plays a significant role in any taste perception. I'll have to try this pour again in much more normal settings to see if my opinion changes. But for now, a solid 4+