Longrow Red 13 Year Chilean Cabernet Sauvignon Matured

Score: 19/23 I've heard positive feedback on this and other Longrow Red bottlings, but I've always found the cost excessive, especially for younger spirit, and I'm wary of wine barrel aging due to past disappointments. This promises to be intriguing. Nose: Rich, smoky, heathery peat, toasted grain, dry grass, a hint of dried fruit, cinnamon, and a subtle wood note. A very well-rounded aroma. I appreciate the complexity and that the red wine isn't overpowering. Roasted meat notes (perhaps pork shoulder?) emerge later, with a whisper of black licorice and a hint of vanilla accompanying it. Faint black pepper and possibly a trace of cumin and chipotle. An occasional whiff of sulfur. The nose could be more intense, but it's quite pleasant. It lacks the bourbon character of Springbank 18 and Longrow 18. This might be richer and fuller, and it's certainly less sweet. Palate: Significantly more intricate than standard Longrow. The dry fruitiness is well-managed and adds an interesting layer to the balance. It doesn't taste particularly aged, but it's a fantastic display of terroir, distillation, oak, and wine harmonizing. Flavor profile includes cinnamon, toasted grain, vanilla, flashes of dry red fruit that aren't intrusive, occasional black licorice candy, a slight waxy tartness, earthy herbal notes, and a toasted character. The peat is present, competing with a slightly syrupy red fruit sweetness. The peat is dry, bitter, and somewhat numbing. A bit of black pepper. I find the overpowering syrupy flatness from the wine to be a drawback. Finish: Toasted, sweet, licorice, with moderated red fruit. As it develops, more barnyard character appears, adding dynamic depth. Cinnamon makes a brief appearance before giving way to a more traditional barrel influence. A hint of sulfur lingers. Deep into the finish, that dry red fruit notes return subtly, revealing grape skins and earth before the savory and spice notes reappear. - Conclusion - An excellent whisky. The Cabernet Sauvignon finish truly succeeded. While it was slightly prominent at times, it mostly remained well-integrated. The youthfulness is evident. While Longrow 18 felt borderline unbalanced, this one leans towards being flawed with its sulfur and red wine notes. Lismore 21 (rated 19) is more cohesive, mature, and less sulfuric. The higher alcohol content here is a positive, and overall, I consider them comparable in quality. At one point, it reminded me of Laphroaig 10, prompting a comparison. While their profiles differ, their intensely dynamic natures are similar. I might prefer this over the Laphroaig, but it doesn't significantly outperform it as I anticipated. Considering everything, I estimate its value between 17 and 20. The flavors are appealing, but the syrupy fruit, peat, and earthy notes often clash. I'm leaning towards a 19, matching the Lismore. However, the higher proof here nearly pushes it to a 20. Thanks to a friend for the sample! I hadn't experienced the Longrow Red line before, and its concept now makes perfect sense. I'm eager to try more Longrow expressions with various red wine finishes.

After sampling the Longrow Peated, I felt compelled to try the sample of the Longrow Red 13-year provided by a friend to compare while it was still fresh in my memory, to assess what the wine casks contributed to the spirit. I've experienced several different peated whiskies aged in wine casks, and they've all been exceptional, but they were all from Islay. Now, it's time to explore Campbeltown's interpretation. The aroma begins with strawberry shortcake drizzled with bourbon caramel, followed by sun-baked citrus (orange and lemon), ocean sea spray, then a faded old catcher's mitt, dark chocolate-covered raisins, and finally ginger and oak spice with a slight ethanol burn. The taste presents a medium mouthfeel, starting with a complex fruit jam (leaning towards raspberry, blueberry, cherry, strawberry, and blackcurrant) followed by bourbon caramel, sun-baked citrus, and ocean sea spray with light peat, accompanied by mild heat and spice from ginger and black pepper. It finishes long with those jammy fruits mixed with chocolate-covered raisins, campfire ashes, and a faded old catcher's mitt that lingers for minutes. This is another remarkable whisky from Springbank, successfully incorporating those prominent berry flavors from the wine without overwhelming the core Springbank characteristics I've come to expect. It achieves a harmonious balance of wine, sherry, and bourbon. I enjoyed this one so much that I considered if it could surpass the Hazelburn 13 as my favorite Springbank creation, but the Hazelburn remained my top choice. Nevertheless, this is still a fantastic whisky and one that any Springbank enthusiast should sample if given the opportunity, as the dark berries combined with the distinct Springbank funk, peat, and minerality create a truly wonderful tasting experience.

Nose - Quite rich and fruity, among the sweetest Longrow Reds to date. There's a pleasant finish at the end, indicating these are wine casks, not sherry. Light peat, a hint of smoke, currants, aged wine oak, vanilla, and a nice, somewhat spicy finish. Taste - Begins with vanilla and sweet wine notes, then progresses slowly as peat and smoke gradually build, driven by the oak (with wine notes). Rich, with four distinct transitions. It doesn't offer many specific notes like strawberries or jam, but rather a wonderful, well-balanced, yet perfectly imbalanced character expected of a Longrow Red, where bold flavors are anticipated. I'm a big fan of this series, and the more I revisit this one, the more I appreciate it. 3.75 out of 5. Excellent and well worth the $150 price tag. Edit - After a few more pours, I had the chance to sample a heel, adding to my knowledge (my bottle is still quite full). Yes, I'm significantly lowering my rating. There's a pleasant depth to the finish, but it's just not that impressive. To confirm, I poured a bit of the 11-year Cabernet Franc Red, and the difference is striking; the 13-year Cab has a nice spicy finish that makes me think I'm being overly harsh, but the initial taste is uninspired. Lowering this to a 3.25. Edit 2 I'm back to 3.5 and considering 3.75. Truly great stuff. My bottle is around 70% full, and it's really coming into its own. The heel I tried clearly reached its peak too quickly!

Nose - oily peat, raspberry jam, strawberry, flint, toffee, vanilla, lemon zest, vegetal notes, spicy oak, white pepper, rich chocolate, clove, noticeable ethanol burn. Taste - strawberry, orange, brine, prepared caramel, flint, oily peat, vanilla, chocolate, raspberry jam, allspice, ginger, granola, lemon, red wine, noticeable alcohol bite, finishing medium long with fruit jam, citrus zest, and oily sulfur flavors. This Red release spent ten years in a mix of sherry and bourbon casks before an additional three years finishing in Chilean Cabernet Sauvignon casks. It's quite different from the 10 Year Refill Malbec release I reviewed earlier. The nose is dark, fruity, and intense. It's also more aromatic, sulfuric, and wine-like. The palate is very oily and rich. The flavors are deep and intense, with the characteristic dirty, funky Longrow profile shining through nicely. This is excellent and significantly better than the 10 Year Refill Malbec release. When I first opened the bottle over a year ago, I wasn't particularly impressed. However, as is typical with most Springbanks I've bought, a good amount of air helps it open up. This was very close to earning an even higher score from me, but it's a bit young and has a bitter finish. Still, it's fantastic, and I'm glad I purchased a bottle.

I've only tried one Longrow before. The standard peated NAS Longrow, and that was over a year ago. I found it just okay then, but since then, I've sampled various Campbeltown whiskies and developed an appreciation for them. The nose is already very promising. An earthy, leathery peat alongside vanilla & caramel and thick sweet grape juice, with mushy black and red currants. Very present and rich. Strong and prominent flavors hit immediately on the palate. Very dry with the classic Campeltown peat. Dry leather, baked apples, fermented grapes. The finish lets you detect the red wine from the maturation casks. Oak, lemon, and burnt sugar with brown butter also remain. I appreciate this whisky's honest character and its signature Campeltown DNA. It's enjoyable yet clearly displays its proud heritage. I like it, but for my preference, it's a bit too dry, and the alcohol is quite dominant. Adding water reveals a maritime saltiness on the nose, making it much smoother and sweeter on the palate/finish, but the dryness and alcoholic burn persist.

Nose: Initially closed, but after about 5 minutes, distinct Strawberry Starburst candy emerges, followed by cherries, sweet peat, lemon, and baking spices. Palate: Rich, refined, and oily, with baking spices, red fruits, a touch of black pepper, sweet peat, and dark chocolate. Finish: Medium length with moderate spice, black pepper, peat, and chocolate. Based on the samples, I must say that although rated the same, I would opt for the 10-year Red Refill Malbec over this one. I preferred the funky earthiness of that one to the refined taste of this. Many thanks to a friend for the sample.