Hazelburn 9 Year Barolo Cask Matured

I'm finally sampling and reviewing my first Hazelburn. This is the 9-year-old that spent its entire maturation in ex-Barolo Wine casks. For those unfamiliar, Hazelburn is actually another name used by Springbank, alongside Longrow, and represents their entirely unpeated whisky range. Ten percent of their production capacity is dedicated to heavily peated Longrow malts, 10% to Hazelburn, and the remainder to Springbank. This spirit has a pale gold appearance and an oily texture with numerous undefined legs. It was bottled at 57.9% ABV and costs approximately $115 per bottle, if you can locate it. The aroma was rather weak in my opinion: mixed nuts, powdered sugar, and some light oak were the primary notes I detected, along with a lingering alcohol scent due to the higher proof. I didn't detect many floral characteristics, unlike most Springbanks. The palate was intensely hot with a dominant flavor of sawdust and freshly cut oak. Sunbeam raisins, almonds, and a slight grape-like sweetness are present if you can tolerate the heat on your tongue for long enough. A syrupy sugar taste also lingers. The finish is prolonged and hot, with some final vanilla notes from the cask subtly emerging through the heat. It ultimately concluded with a very salty and dry sensation, leaving me questioning the presence of genuine wine barrel notes. It's certainly too potent to drink undiluted; I realized that too late, but I generally prefer not to dilute my drams. This is how Hazelburn was presented, and this is how I will consume it. That said, it's a chaotic mess. When a specific wine cask maturation or finish is advertised, I expect to experience its flavor, and I simply couldn't get past the heat. For this reason, it's a 2.5 to 3-star dram at best. My thanks to my friend for providing me with this one. Cheers.

I'm not going to make a long story of it, but this was picked up with the intention of purchasing bourbon. I'd previously tried it and wasn't overly impressed. Nose: It's light and quite intriguing. Notes of oak, vanilla, perhaps cashew, pear, and some farmyard character. Taste: Now I'm detecting a similarity to Springbank, specifically that savory umami quality they execute so skillfully. Adding water is highly recommended! Water truly amplifies the sweet wine notes and significantly broadens the flavor profile. The final impression is a fruity sweetness, like a young Hazelburn, vibrant and spirited, but not something I'll reach for frequently. The absence of peat, or whatever gives Springbank its signature profile, detracts considerably. These wine casks impart an almost cloyingly sweet dram, with just enough savory character to make it an enjoyable experience. I am finding pleasure in it and will probably finish the bottle; it might serve as my 'no regrets' Springbank for when I desire cask strength and the 10-year-old isn't quite cutting it. Regardless, these are still procurable in some locations, with 10,800 bottles produced. It costs a bit over $100 and, to be honest, it's a very good but not exceptional whisky. My feeling is they hurried the maturation and should have kept them in the bourbon casks for another three years or so. I mean, really, only nine years old? I'm leaning towards a 2.5 rating. It's better than average whisky, and Springbank rarely produces mediocrity. However, it falls significantly short of their typical standard.

57.9% Nose - Sweet ripe apples, plump golden raisins, floral honey, caramel, apple spice hard candies (with water) adds a hint of sweet buttercream cake frosting & crushed smarties Taste - Sweet honey, candy apple coating, bright sugar candy sweetness, light fruity metallic "funk", light grass, lemon zest, golden raisins (with water) Honey, green apples, hint of papaya sweet "funk", lemon zest, golden raisins Finish - Lingering heat, bright fruity sweet, candy coating sweet, honey, light fruit "funk" (with water) Same Score - 87/100 Final Thoughts - I had to research Barolo and discovered it's an Italian red wine. However, you wouldn't know it from this whisky's color, which is quite light, much like its overall experience. I get a consistently bright, refreshing, light-bodied fruit impression from start to finish. There's a subtle fruity "funk" that adds intrigue without being overwhelming. It's amusing that I identify it as a papaya funk, as I'm not particularly fond of ripe papaya, yet it works surprisingly well here. Would I drink it if offered? - Yes Would I specifically order it? - Perhaps Would I buy a bottle? - Possibly NOTE - All reviews are conducted without considering price.

Nose - A little sharp, notes of peach and honey that is thin, apples appear when diluted. A hint of buttercream cake frosting follows, reminiscent of a sweet, buttery peach and cream flavor, with a strange chalky scent. Taste - Starts with a bit of heat, then notes of golden raisins, a faint metallic quality, and lemon zest when diluted. The initial heat subsides, revealing golden raisins, dried light-colored fruits, and candied citrus peel. Finish - A prolonged warmth, citrus peel, and a sweet metallic sensation when diluted. The heat is slightly more intense at first and less metallic sweetness, but the rest is consistent. Score - 86/100 Final Thoughts - The intensity of the spirit seemed to hinder it, as it improved with water, diminishing the unpleasant notes. The primary flavors were golden raisins and dried light fruits, aside from an unusual metallic dried papaya "funk." It's intriguing and palatable, but I'm unsure if it's something I'd frequently choose. Would I drink it if offered? - Yes Would I specifically order it? - Perhaps Would I buy a bottle? - No NOTE - All evaluations are conducted independently of cost.

I agree with the previous comment about needing water, sorry. This is bottled at 57.9% ABV, so it can handle a bit. I always taste neat first. The aroma offered notes of pear, vanilla, straw, hay, woody oak, a subtle cinnamon, and some pleasant leather, consistent with a Springbank style. On the palate, the influence of the Barolo cask was evident, complementing the oak/vanilla, minty cream, and enhancing the spice. The finish was medium in length with a medium coating on the palate. The suggested song for this dram is "Maridem" by Paroplapi. 3.75!

I enjoy the fruity and sherry aroma. The initial sensation in the mouth is pleasing. However, the heat escalates rapidly, and the alcohol overwhelms the flavor and finish. I found this challenging because it possesses both fruitiness and complexity, yet it's incredibly harsh compared to the comparable fruit and complexity found in Longrow 18, which I adore. I attempted to dilute it, but the heat persisted in ruining the taste and finish. Perhaps an older expression would perform better. I will certainly keep it in consideration and try different expressions if the opportunity arises.