Springbank 11 Year Local Barley

This completes my reviews of the local barley range. This one was also a sample, unfortunately. Aged entirely in bourbon casks. Nose: A bit uninspired initially, making me understand how the wine casks previously contributed. The barley and Springbank sweetness are still present. I'm not detecting much funk, peat, or salt; it's there but a milder version. I do get a slight hint of apple and pear, and then some wet oak. It's a young whisky for sure, but well-crafted malt and good casks with a nice ABV. Taste: Chocolate, salted caramel, oak, and earthy notes. The finish is long, intense, and coating. This is why I adore Springbank! The malt is incredibly complex with that blend of peat and funk, plus the dunnage warehouse essence... and then they enhance it with locally sourced barley? Everything about this speaks of youthful, rich bourbon casks and spirits, but Springbank executes it SO WELL. This is truly epic distillate where flaws are irrelevant. Now, back to objective assessment. Yes, it's a bit young, and the spirit is slightly hot. It's good, very, very good. But am I enamored? Yes... I kind of am, lol. Will you be? That's the question: do you truly appreciate what Springbank produces? If so, this is for you. If you prefer their older or wine-finished bottles, this isn't it. This is Springbank at its peak. I'm giving it a 3.75. It's great and I could drink it all day, but an assertive younger whisky with fantastic distillate is still just that, even if it's my favorite.

This whiskey is excellent. All the latest releases were available for tasting. I had heard great things about the 16-year-old; did the 11-year-old live up to the family's reputation? Unfortunately, I had it alongside the Hazelburn Oloroso and Kilchoman Red Wine, which tied for first place. This was good, and a few drops of water improved it, but it wasn't as good as the other two. I don't recall the exact flavor profiles as I was on my third whiskey and conversing with a companion, so my memory is hazy. It's considerably more expensive, nearly 50% more, than the Hazelburn 13 at $115 USD. I'll give it a respectable 4.

More bottles from Campbeltown showed up, including two Springbank Local Barley expressions. We'll taste them together. The 11-year-old is up first and appears very oily in the glass. It has a nose that's creamy and malty, with notes of dark chocolate and mint. Adding water makes the scents even better. The flavor follows suit - creamy, malty, minty. The aftertaste is a bit sweet and tart. This is a very polished and rather classic Scotch, pleasant but not extraordinary.

Rich caramel and toffee, dried apricots, followed by more pronounced oakiness, wet hay/vegetal notes, mild salinity, and some tobacco and char closer to the finish. The finish definitely has a peatiness, about half earthy and half smoky. The finish is medium to long with hints of vanilla, brine, and hay.

Yes, that's the one. An outstanding whiskey. Salty, malty, a touch of smoke, peat, grassy notes, orchard fruits, a spicy finish, and complex. A wild ride. It has that distinctive Campbeltown character. A delightful pour that makes you ponder the centuries of skill required to create such a spirit.

Starts sweet, then spice and peat arrive with a fruit note and a whisper of vanilla. It's a bit intense, but the texture on the tongue is nice. Adding a splash of water dials back the heat and softens the palate while keeping the taste intact.