Springbank 18 Year

Rating: 22/23 Nose: Moderate earthy herbaceousness with peat (unusual for an unpeated spirit), cinnamon, dried plums, and some floral vanilla. Significantly less barnyard, grass, and richness compared to the 15 year. Hints of dry wood emerge. It smells mature yet subdued. After some time, hints of tangerine appear, adding depth. It's a very pleasant aroma. Later, subtle meat and barnyard notes develop, along with a touch of iodine. This nose isn't necessarily more complex than the 15 year's, but it may possess a bit more depth. Stylistically, they differ, but the sweet cinnamon here is currently more appealing. Palate: Sweetness with cinnamon, grain, farmyard, grass, a waxy tartness, herbal notes, and earthy peat. Is this genuinely unpeated? It registers as very mildly peated, though I suspect the farmyard notes mingling with toasted wood smoke create this impression, along with whatever causes the iodine flavor. I appreciate the slight sharpness from the cinnamon and the occasional appearance of tangerine. The flavors really intermingle here. I'm finding it challenging to fully articulate all the nuances within this dram due to their abundance and the fact that I only have a sample. Frankly, I'd prefer to savor the sample. The wood influence is present but subtle, contributing more to the maturity and skillful shaping of other flavors, enhancing their natural appeal. I do wish the flavor was more substantial, however. Finish: Initially, notes of light brown sugar, malt, and cinnamon. These linger, but are joined by more farmyard, grain, and iodine as it progresses. A pleasant savory note persists. - Conclusion - My initial impression is that this is certainly an 18 year old, possibly even older. My next thought is concern about not having comparable spirits from the 19 to 23 year range. I have Cadenhead's Tullibardine 25 (1993) rated at a low 19. This spirit is far more complex and balanced, with greater maturity. The Tullibardine has a fuller flavor, but that doesn't compensate for the difference here. I can't rate this below a 20. I'm leaning towards a 21 or 22. Lismore 21 (a solid 19) is actually quite distinctive, making it a better comparison. However, the Lismore seems rough and muddled in contrast. The difference is striking. This must be at least a 21. Perhaps even a 23. Another less fitting comparison is Glenfarclas 25 (rated 23). I'd say this spirit is more akin to the Glenfarclas than the Tullibardine. The complexity here seems comparable to the Glenfarclas, but the depth is greater. The Glenfarclas is also richer, despite its lower ABV and mellowing with air. The air might have brought this particular bottle down to around a 22. Even so, I might prefer the Glenfarclas, but it's close. Definitely a 21 or 22. I would choose this over Springbank 21, surprisingly. I really wish I had a bottle of Highland Park 18 to compare it with. And just to own. Ultimately, this spirit is a strong contender against a Glenfarclas 25 that's slightly past its peak. Considering this, I'm awarding a high score of 22. Incredible. With my final taste, I'm appreciating the balance and complexity. The bourbon barrel influence might be slightly more pronounced than I prefer, suggesting perhaps older barrels could have been beneficial. Additionally, a touch of oloroso and PX might have added further complexity and explored more dimensions. However, I'm really nitpicking at this point. Thank you to my friend for sharing this delightful dram! I seem to hold a different view on this one, but I believe Springbank aged in bourbon barrels represents Springbank at its absolute best!

I'm really glad I saved both the 2018 Longrow 18 and this 2015 Springbank 18 from auction. Mr. Excellent hit a lot of the flavor notes. It's oily, with ripe banana, coconut, pepper, cinnamon, and more going on. I thought about my favorite distilleries a while back. A fair number have dropped from my top few due to quality issues/bad cheap NAS whiskies (Talisker) and poor blending (Glendronach). Springbank (including Longrow, Hazelburn) however, I now declare is solidly in the top spot. Have they disappointed me? Yes. Especially an overly sulphured bomb. Of the hundreds of bottles of any spirit I've bought, only one has been returned, and that was a massively sulphur-bombed Hazelburn 14 Sherry cask. I LOVED the first one I had, but the next two... I left one open for 3 or 4 months, barely drank any, and gave the rest away. The next year I thought, 'no, this is even worse,' so I returned it. And this is from someone who likes a bit of sulphur, like in Mortlach. Anyway, they're my number 1 because despite sometimes severe quality control issues, they always have the best intentions and can deliver some absolute stunners at a reasonable price (except for the 21 and 25-year-old statements). It's not in their nature to ramp up production, go mass market, and pump out crap. If they do pump out crap, it's still good intentions (just sloppy quality control - seriously, do they taste each batch??). Anyway, let it open up for a few weeks and enjoy. Another Springbank stunner. Update: Months later and close to finishing the bottle, I'm upgrading this to an ultra-rare 4.75. I've bought hundreds of bottles and had thousands of samples, and it's extremely rare for me to finish a bottle. Mostly, I give them away because I either go off them, they degrade, or I get bored. Not this one; I will miss it. I love the flavor profile, complexity, and most importantly, the perfect balance that oxidation and time have not degraded. There may be drams I've found more special than this, but very few that have consistently delivered and kept me wanting to go back to every single time. I've never once felt like I wasn't in the mood for this dram.

A friend sent me some excellent Scotch samples, clearly labeled. I'm tasting this one without looking at the label first, to avoid any preconceived notions. Appearance: Pale straw, thin in the glass - it doesn't coat the sides much. Aroma: Light and fruity with a hint of damp, earthy peat. Notes of pear, clover, ginger, wet stone, fresh apple, and new leather. The peat lacks any smokiness or ashiness. My guess is Speyside or Cambeltown? It's not a smoky Islay, nor is it bursting with malt or heather, and there's virtually no sherry influence. Palate: Smooth and light. Peat is the first impression, followed by a brief malt note, then a mix reminiscent of Italian Pinot Grigio or New Zealand Sauvignon Blanc, with stone fruit and grapefruit, pear, and floral elements that fade into a saltwater taffy and peaty finish that lingers pleasantly. This is light and quite refreshing. There's no burn, and I'm estimating the ABV at 43-44%. Age? In Scotch terms, perhaps 12 years, but possibly more. There's a very slight medicinal iodine and sulfur note on the finish, similar to what another reviewer noted about Highland Park. This spirit is drier than Highland Park, leaving me wondering what it could be?! And the reveal... Springbank 18! I was way off on the age. I also underestimated the ABV slightly. Honestly, this could be 40% given how little warmth it provides. I don't detect much, if any, sherry cask influence – perhaps I'm mistaken, or maybe the barrels were well-used. Pure malty goodness, and another reviewer mentioned a "peated Irish whiskey" which resonates. It's smooth, fruity, and perhaps more acidic and mineral-driven than a good Irish pour. Scoring is difficult – it deviates from my preference for viscous, high-proof whiskies. It's great in the summer, but in early fall, it feels a bit lacking. Considering the price difference between this and the 10 year old, I probably won't upgrade. That said, I just purchased the 15 year old, so I'll have more to report on soon...

Nose: Funky fruit (overly ripe bananas and coconut), salted caramel, barrel impact, and black pepper, with a gentle smoke note. Palate: Tart fruits. Rich dates, raisins, even a hint of raspberry. The coconut makes an appearance, as does the overly ripe banana funk, but in a pleasant way. The tart fruits transition into dark chocolate and salted caramel, finishing with lingering fruits and a mild smoked finish. Light black pepper notes persist throughout the sip, almost like a texture. Final thoughts: This whisky was a complete surprise. I have a deep affection for many Campbeltown offerings, and this is currently my top choice. I anticipated a much more intense peat profile but was pleasantly surprised, and yes, I enjoy peat bombs. The nose and palate are exceptionally rich and oily, lingering long after each sip. In a way, it evokes a slight rum impression with the coconut and banana funk, but it's absolutely delightful. I believe any Campbeltown enthusiast should have this bottle in their collection, and it's an ideal expression to introduce newcomers to the region. Realistically, I'd prefer to score this a 4.6 instead of 4.5, but the platform doesn't allow that option, and I wouldn't quite call it a 4.75. If a cask strength version exists (or has been released), I would be equally eager to explore its purest form. Overall, it's an excellent whisky to savor on its own, yet it also holds its own remarkably well when paired with food or a cigar. I'd suggest a robust, oily cigar with darker caramel notes or something with umami characteristics. Personal recommendations include a RoMa Craft Aquitaine or a D&T Red Meat Lovers cigar. Note: I did not see a distinction listed between the first and second editions of the Springbank 18 bottlings. The bottle I am reviewing is the first edition.

I checked my whisky stash and took a break for my stomach lining, but seeing the new Springbank 18 and 15 releases made me buy them. For the past year or two, people (and sadly, collectors) have discovered the pleasures of Springbank. With COVID supply issues, the 18-year-old and special releases sell out incredibly fast in New Zealand. The 12-year-old cask strength also disappears quickly; you can't even hesitate with the 15-year-old. Anyway, I'd read reviews and knew it was a bourbon cask release with a touch of port finishing. Given that the 2015 release I'd saved blew me away and earned a rare 4.75+ rating, I had to have it. Unfortunately, the 2020 release isn't in the same league. I'm torn between a 4 and 4.25 rating but lean towards the rougher yet more flavorful 15-year-old 2020, so I'll give it a 4. It has the usual refinement and lovely vanilla sweetness, but without any sherry influence, it feels incomplete and somewhat lifeless to me. I detect absolutely no port, which isn't surprising at 12% of the cask makeup. However, I just recalled having amazing cask strength special release bourbon casks from them, so it's not just the missing sherry. It simply lacks complexity and is just... good. Still, in this era of exorbitant whisky prices, Springbank deserves praise. I paid only 5% more for it four years later, which alone earns them respect. They could charge prices like Octomore or Highland Park but don't. Plus, they employ far more local staff than the major distilleries. I could continue, but despite some admiration, this one didn't wow me. Fans of Springbank should still enjoy this, but don't feel bad if you missed out.

Springbank 18 Year Old - 2014 Edition. I'm a bit surprised this is from 2014, but the batch number is 14/301, and 14 should indicate the year. I recently bought a 2014 Longrow 18 and an older 12-year-old, so perhaps it's not that unexpected. The box and bottle look quite nice for this vintage, though. Well, at least 301 suggests it's from late 2014. Nose: Classic Springbank BBQ peat, as I've come to know it. There's a wine-like character, not just sherry (I'm quite sure this is heavily sherried). I detect some oak, but not much for an 18-year-old. As it opens up, I'm getting vanilla from the bourbon. It's a very clean Springbank nose, much more refined than the 12 and 15-year-olds. I'm not sure if that's a good thing, but that's how it is. Taste: Starts with a lot of vanilla, shifts to some sherry, then moves into that Springbank funk with BBQ and more sherry. Spices develop, it warms up, and then finishes nicely and gently. There's a gentle smoke throughout the experience, possibly the most smoke I've encountered in a Springbank to date. Oh yes, vanilla cream over a pleasant bitter sherry note, savory smoke, a hint of meat, and a really nice medium finish. My only real criticism is that it initially drinks somewhat like water before the sherry, peat, and Springbank sparks build up and send you on an incredible journey. Normally, 46% ABV is close but not quite there for a whisky, and this might demonstrate that better than any other. 48% ABV would be a game-changer. At $170, it's well worth it, and yes, I want another bottle or two.