Springbank 10 Year Local Barley

A bit surprised by the lack of appreciation for this one. Full disclosure, I burned some food, so I had to take nosing notes outdoors. I'm unsure how much that affected things, but indoors, the faint smoke overpowered the nose. Nose: A delightful sweetness, both fruity and vanilla-driven. The sherry notes impart a red apple peel quality, which is then sweetened to suggest pear. Underneath, there's a somewhat salty and savory foundation. The overall result is remarkably rich and wonderful. Palate: The local barley 10 truly showcases Springbank's craft. Before discussing flavors, I must mention the mouthfeel. Springbanks consistently feel richer and more viscous than their stated proof. A 46% Springbank often provides a mouthfeel typically found in 50%+ spirits. This is amplified here at 57%. I added a tiny bit of water to reduce the heat and enhance the oils and flavors; the mouthfeel is simply outstanding. Local barley 10 fills the mouth, coating it with sweet and savory notes in a way that only Highland Park rivals. Vanilla, a hint of honey, salt, savory peat, and a touch of that wine finish. It's genuinely difficult to articulate the complexity and nuance present here. At $170 USD, I purchased a second bottle. Absolutely incredible whisky. It feels strange rating this higher than the 21 single cask (correction: I might have been too generous, rating that a 5; I should re-evaluate if I want to go that high) or the 25-year-old, but the mouthfeel elevates this one above both, even if it's younger and perhaps less intricate. Whisky is about the entire experience, and the creamy, oily, viscous body, explosive flavors, and amazing finish place this one on another level.

The aroma is very fragrant, with no hint of alcohol. A strong presence of sweet malt, akin to biscuits, with notes of anise candies, caramelized sugar, lemon zest, peach, and freshly cut grass. Above all, a gust of sea-inspired peat smoke. Distinctive and appealing. Spices are very prominent on the palate, enhanced by the more pronounced smokiness, with appropriate alcohol content that warms the senses. Anise and black pepper accompany the syrupy peach served on malt biscuit, along with a blend of seaweed and smoked sardines. The development and layering in the mouth are dynamic, with aromas intersecting and passing the baton continuously, following a well-arranged sequence. A very long finish, featuring peach, peat, salt, malt, wood... it seems to go on forever! In this whisky, sweetness and saltiness are harmonious, supported by the herbaceous and smoky peat, with spices acting as a musical counterpoint; a peculiar, enjoyable, lively, and passionate drink. And it's only 10 years old...

The second of the two Local Barley expressions that constituted the evening's refreshment is the 10-year-old, the third in the sequence following the 16 and the 11. It possesses a higher ABV and also contains some ex-sherry cask spirit, so the distinction from the 11 I sampled concurrently is more than just the age statement. It is creamier on the nose and exhibits greater complexity. The malty notes are reminiscent of warm bread, almonds, and walnut cake. Similar to the 11, the palate faithfully reflects the nose, and it is very smooth despite the high proof. Nevertheless, it integrates well with water, developing flavors of dark chocolate. The finish is rich and syrupy. This is an excellent whisky, and I favored it significantly over the 11. Now, who will contribute some of that esteemed 16-year-old for me to try?

SPRINGBANK LOCAL BARLEY 10YO 57.3% - Second attempt - Spicy, caramel, raisin, sweetness: 2 Delicate, light, bitter, nutty, spicy on the front and back notes: 1 Oaky: 1 Springbank local barley 10YO 57.3% 70% bourbon, 30% sherry Creamy, sweet, vanilla, caramel: 2 Salty, complex, with a taste similar to Talisker but not quite: 2 Very mild peat: 1.75 1.75

This whisky is delicious. I'm rating it below a 4 solely because of its high price point, which impacts its value. I understand the concept, and as is typical for the distillery, they've executed it brilliantly. The only drawback is the cost. Otherwise, it would undoubtedly be a 4.

From the 2020 bottling. Primarily sherry notes, yet a trace of that signature Springbank character remains. Subtle peat influence. It is undeniably delicious, though I favor less sherry influence in my Springbank expressions. I typically favor the 12CS batches I've tried (which are a solid $50 less expensive).