Longrow Peated

Attended a Springbank tasting in Sydney on February 15, 2023. This was whisky #5. Batch was not identifiable due to an importer's label obscuring the number, unfortunately. Likely from 2022. Smell: A gentle, sweet peat smoke with a resinous character, akin to combining peat smoke with freshly cut pine. Notes of olive oil, sunflower oil, and green bell pepper. It had a briny quality, reminiscent of the scent of a pebble beach as the tide approaches – fresh, not like decaying seaweed. Adding water intensified the resinous and briny scents. Taste: Sweet phenols, charred citrus, mustard and cress, malty cereal, and bright, sweet citrus fruit near the conclusion. The texture was somewhat oily yet crisp. Aftertaste: Medium to long. Flavors of grain, brine, lemon with paprika, and a hint of vanilla smoke. A subtle bitter and sour note lingered. This is a solid whisky that I believe is often underestimated as merely a generic non-age-statement offering, but it provides much more than that. It contains peated, twice-distilled spirits aged between 7 and 14 years, matured in various casks, though predominantly refill bourbon barrels. Its subtle complexity requires some time to fully grasp, and it does vary by batch. I don't believe this specific bottling matched the quality of one I tried a few years prior at Springbank. That earlier version integrated water more effectively, and I would actually suggest drinking this expression neat. I have a 2018 bottle from batch 25.04.18 18/210 in my collection and am curious to compare it when I eventually open it. There was one bottle available for purchase by lottery that evening, but at the asking price, I likely would have declined even if my name was drawn. It was once a good deal at AUD$120, but at $189? No thanks. "Good": 84/100 (3.75 stars) --------------------------------------------------- [Prior tasting notes, from September 25, 2017] Scotland, September 2017. Whisky #11, distillery sample. Smell: Mild smoke, citrus and exotic fruit, vegetable broth, sea salt, barnyard, vanilla, caramel, earthy rain scent. Taste: Clean and bright, yet full-bodied, with a faint smoky arrival. As it develops, notes of ginger, earthy lemon peel, sea salt, evolving smoke, and mineral flint emerge. The texture is light but smooth. Aftertaste: Extended. Smoky, briny, and citrusy, fading to a moderately sweet finish. Adding water softens the nose but doesn't significantly alter the aromas. On the palate, it enhances sweetness and smoke while tempering the alcohol. I would suggest only a few drops. Longrow is distilled twice (unlike Springbank's other spirits, which are either 2.5 or 3 times distilled), and the malt undergoes a more prolonged smoke exposure during kilning. The peat source is Islay peat (whereas other mainland distilleries use Highland peat), but its influence is controlled and gentle. This results in a nuanced, well-integrated smoke profile that allows the characteristic maritime, farmyard, and citrus qualities of the Springbank distillate to be prominent. While this non-age-statement version may be the entry-level Longrow, it is certainly not inferior or a budget option. "Very Good": 86/100 (4 stars) [AUD$120.0 per Bottle in 2018]

In summary, a remarkably intricate fruity whisky with distinctive medicinal undertones that are astonishing. I've been holding onto this bottle for a while, purchasing it a few months back and deciding to open it during my vacation at my favorite location, the Drakensberg in Kwa-Zulu Natal, at the base of The Amphitheater Mountain. Prior to tasting, my research uncovered an interesting detail about Kavalan whisky from thewhiskyshelf.com: “Taiwan certainly presents a unique environment for whiskey production due to its proximity to the equator. The climate is generally intensely hot and humid for more than half the year, fostering a different interaction between the oak and whiskey compared to Scotland or even Japan. This hotter, more humid climate also speeds up the aging process, enabling Kavalan to release younger whiskeys. This is advantageous for Kavalan, given the distillery's relatively recent establishment. Most of the Kavalan Single Casks I’ve encountered are in the 5-8 year range, making this 10-year-old Kavalan Sherry Single Cask Whiskey exceptional.” Now, for my tasting notes. This whisky possesses a unique and special appearance. Its dark and moody liquid signals that you are in for an unusual experience. The nose is saturated with intense sherry notes, which is not surprising given the wonderfully dark tones of the liquid. The taste is unmistakably sherry-sweet on the first sip, with unique herbal undertones. In places, it reminds me of licorice. It is rich, full-bodied, and a bit demanding. There's no need to rush this one; it almost compels you to savor it over time. After a few sips, the sherry character becomes less prominent, and the whisky's medicinal qualities emerge. With each sip, you find yourself enveloped in herbal energy. Yes, it is definitely sherry; the herbal infusion is what kept me returning for more sips. Furthermore, the dram continues to offer more; subsequently, the herbal base gives way to notes of plums, nuts, and spice. I have never before enjoyed a whisky whose flavor profile evolves over time, revealing new notes, tones, and characteristics. On the initial sip, I was drinking a full-bodied sweet sherry cask whisky; now, after a few sips, I am enjoying a wonderfully spicy and herbal whisky with a fruit and nut foundation.

To start, this really shows better for me from a glass with a narrower opening. My wider glasses, somewhere between a mixing glass and a standard tasting glass, seem to let in too much air, diminishing both the aroma and flavor. The aroma is gentle and refined; no matter how deeply I inhale, I don't get any burn. It smells like a beautiful seaside flower garden. Most scotch I try smells like campfires, wet beaches, fruit orchards, or hay, but this one has lilacs, tulips, marigolds, and honeysuckle, with a salty undertone. As it sits in the glass, it develops notes of Red Delicious apples and something nutty like marzipan or almond paste. It's very distinctive and quite pleasant. The initial taste is creamy, smooth, and almost oily, with apples, honey, vanilla, and cereal grains (oats?) appearing in a structured way. A slight touch of wood tannin prevents it from becoming overly sweet and guides it toward a warm, salty, slightly ashy conclusion that reminds me of Springbank. I genuinely enjoy this scotch. It's balanced, smooth, intriguing, and also uncomplicated. I don't have to wait ages for the flavors to emerge. If I could find it in America at a price comparable to the UK, I would keep it on my shelf year-round as my everyday sipper. And that's the problem: I bought this at The Whisky Shop in Aberlour for $42. I've only seen it in the US twice, priced at over $100, and at that price, many other whiskies are far superior. I don't understand why Springbank selected an importer who seems to dislike America, but it disappoints me because I won't have another bottle until I return to Scotland next year. At that point, I plan to ship a case home.

Nose: Peat - and a lot of it, falling somewhere between Laphroaig's medicinal quality and Lagavulin's perfume - earthy, a bit of petrichor, tar, maybe pine. I don't get much beyond the peat. Some caramel, some lemon citrus, peach, and pear. Palate: Caramel, sweet red fruit, vanilla, citrus, earth, pine, heather, dried flowers. Finish: Fruity, with some tropical notes, vanilla cream, dried flowers and herbs, a dash of oak. A lingering wood spice with a touch of unexpected warmth appears late. This doesn't quite match the classic Islay whiskies, but it's close. It's a quality spirit and offers a bit of variety from the usual Islay bottles. Its stone fruit character is a nice change from Lagavulin's lemon notes. And it's not as intensely medicinal as Laphroaig (but what is, really?). It also has some of the floral/heathery notes found in Highland Park, but lacks the power of their drams, for better or worse. I guess I can only evaluate this in comparison to other peated Scotches. That said, it doesn't measure up to the classic Springbanks - their original offerings are superior to this Islay imitation. It is what it is.

Attractive but straightforward packaging reminiscent of Springbank. The rose gold foil lettering is distinctive, yet diminished by plain eggshell white sticker labels. While simple in concept, parchment labels would have imparted greater authenticity and a refined tactile feel. Exhibits a medium straw hue with a hint of orange. The body is on the thinner side, yet avoids being outright watery. Floral smoke leads the aroma. It's bright and fresh. Notes of heather. A subtle spicy warmth. Hints of Asian pear and a touch of jasmine. The smoke is clean and refined. Hints of beechwood, or perhaps alder. A subtle trace of rose water. Following an initial, delicately sweet, fusion of floral and tropical lychee, the peat emerges, and a sugary smoke overwhelms the palate. It has a creamy vanilla custard character, but with a tang. Subsequently, the flavor settles into a prolonged salted caramel apple. An over-toasted pie crust note completes the profile and returns to the lingering smoke. A truly enjoyable whisky, skillfully crafted, but its scarcity dictates the price. In my opinion, comparable experiences can be found readily available for around $70... rather than being seldom found and costing over $100.

The nose presents an inverted pyramid of peat. All the malt character is removed, leaving only a sharp, inverted cone of grassy notes directed at your face. Perhaps a hint of lemon zest is present. It appears younger than other Springbank expressions and seems to possess less oiliness and viscosity. Indeed, the palate is also sharp. It cuts and tingles across the tongue. The smoke is more akin to a steam burn than a campfire. It retains that organic quality unique to Springbank, but it feels random and undisciplined. It's like a 12-year-old who only behaves when their parent is present. Hints of honeycomb, salt, moss, and cool sunlight. Enjoyable at times, but mostly it makes one recall its older siblings.