Springbank 13 Fresh Sherry Butt

My first drink of the year, after deciding to avoid cask strength first-fill single barrels, was a cask strength first-fill single barrel. My justification for this lapse is that it was a Springbank, and therefore exempt from any restrictions, whether financial, health-related, or philosophical. This particular expression was distilled in 2003 and aged for 13 years in a “fresh” sherry cask. Only 474 bottles of 58.6% ABV spirit were released for the U.S. market in 2017, likely from a cask similar to the 700 ml bottling listed separately. The nose begins with a subtle yet pleasing hint of sulfur, a touch of classic Springbank funk, and some baked oats. Diluting it to 50% ABV reveals earthy aromas reminiscent of a damp forest. It's complex and warming, and I could happily savor it all evening. I was prepared for this to taste overwhelmingly of sherry, but the neat spirit is surprisingly dry on the palate, with flavors of caramelized pecans, mushroom soup, and soy sauce, and it's quite drinkable despite its potency. The finish is long and zesty, becoming even longer with water, which brings out spicy, savory notes like Twiglets. Springbank limited releases are always enjoyable because they typically offer a well-balanced combination of the distillery's signature funk and peat, along with the character of the unique cask it was matured in. This one met expectations.

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