Springbank 9 Year Local Barley

Delving deep into the Springbank range leads to an endless pursuit of various cask types across its three distillates. This diversity is a major appeal of Springbank, particularly given the reasonable prices of the standard releases. However, with over 3,500 combinations listed on Whiskybase, the quest becomes an unattainable endeavor that consumes significant funds and time, preventing exploration of other distilleries. You might find yourself, like me, looking at a large collection of samples and realizing you have enough Springbank, Longrow, and Hazelburn aged in diverse casks to last through multiple global events. Furthermore, you might quietly admit to yourself that not all of it is exceptional. It's seldom poor, but the sheer volume of official and independent bottlings makes inconsistency unavoidable. At this stage, the logical step is to step back and focus on your preferred combinations, or at least identify those you dislike. Sherry-cask Springbank usually works for me; wine-matured Longrows are worth trying but rarely outstanding, and I'll happily let others have the rum casks. Hazelburn is often unremarkable, though I make an exception for sherry casks. And the Society bottlings are so affordable, it would be foolish not to sample them all. So much for a concise list. I bring this up because a recent tasting allowed me to compare various bottles not only from Springbank's distillates but also from its sister distillery, Kilkerran. The extensive selection included four Springbanks (9-year local barley, 18-year official bottling, and two independent bottlings aged 24 and 31), a Hazelburn 10 bottled by Cadenhead, a Longrow 15, and two Kilkerrans – the impressive 12-year-old and the latest heavily peated batch. The highlight was the 24-year-old, a private bottling from a fresh sherry cask at 49% ABV, but this recent iteration of the Local 9 performed strongly, slightly surpassing the prior release. Pineapple is prominent on the nose and palate, accompanied by cream, lemon, and toasted malt. Adding a touch of water unlocks its full potential. So, I suppose I must add local barley to my list of favored Springbank types and abandon the hope of ever escaping this deep dive. See you at the bottom, if there is one.

When faced with numerous options, I find making choices difficult, so my initial visit to Jack Rose in DC last night brought both anxiety and enjoyment. With over 2,000 selections, I struggled to narrow down my choices. Should I choose something rare from a preferred distillery, an interesting independent, a distillery I haven't sampled before, or one of their barrel picks? After considerable deliberation, I opted for the most recent local barley release from Springbank, as it was on my desired list and not commonly found elsewhere. I was not let down. Although I didn't take detailed notes, I recall a pleasant lactic quality on the nose and a savory character on the palate. It's complex and distinct from the prior two releases, making it worthwhile, and I will undoubtedly try it again at a more relaxed pace in the future. Regarding my next visit to Jack Rose, I believe I'll need to plan ahead, perhaps by arriving an hour early to review the menu. The prospect is already causing me stress.

Smoky aroma with concurrent vegetal and fleshy notes, nicely spiced with anise, complemented by abundant ripe yellow fruit like peach, apricot, and melon. The bouquet also includes custard, toasted grains, and a sea breeze offering a hint of bright freshness. A subtle balsamic scent emerges with time. It's complex and layered. Warm and peppery on the palate, with notes of cinnamon, nutmeg, and a hint of ginger, it releases smoky, oily peat aromas where the sweetness is subdued, highlighting dried fruit (hazelnut and plum), licorice, and dark chocolate. Later, notes of orange juice emerge, reminiscent of smoked fish. The finish is fairly long, with spice, cinnamon, and orange. Less intricate and vibrant than its 2019 10-year-old sibling, it still shows good development and is very drinkable, proving this is a successful series.

Nose: The initial impression is a significant alcohol presence due to the high proof. Notes of lemon-lime and salt are present, along with some savory, meaty undertones. I immediately added a substantial amount of water. While the water mellows the alcohol, it doesn't reveal much additional complexity. Taste: Lemon, salt, and meaty peat dominate, with a pronounced salted meat character, which is unusual for Springbank peat. A hint of vanilla is also detected. This 9-year-old appears to highlight the distillery's new make spirit, minimally aged and matured in well-used casks. While I appreciate the distillery's approach, it doesn't quite match the 10-year-old. I purchased this for around $130, though it's often priced higher. It's a recommendation only for dedicated Springbank enthusiasts.

Sampled from an online spirits club. Very enjoyable, might have preferred it over the 18-year-old expression. Nose: Apricot, Caramel, Walnuts, Vanilla, Salt, Smoke, Heather, Raisins, Pineapple, Mango, Dried Fruit, Violets, Coal, Citrus, Chocolate, Orange, Eucalyptus Palate: Apricot, Honey, Orange Creamsicle, Heather, Coal, Smoke, Dark Chocolate, Pepper, Pineapple, Mint Finish: Orange Creamsicle, Honey, Apricot, Sultanas, Flowers, Citrus, Cherries, Vanilla, Peach

Served neat in a Glencairn Nose: Honey, tart cherry filling, a whisper of cereal milk Taste: Scorched pear, a green apple tartness reminiscent of a fine Sancerre Finish: oily, rich, lingering lemon tart With a few drops of alkaline water: Tartness diminishes, revealing more cereal milk, notes akin to creme brulee.