Springbank Green 12 Year

After a long day, I was in the sunroom with my feet up, watching the sunset, and thinking about a bottle I'd previously started taking notes on. I went to get it, along with another from the same distillery, and carried both back. I poured the first one into a glass. Except, I'd actually poured the second one into the first glass, mixing two distinct single malts into one creation. I cursed my clumsy mistake. Just as Mortlach has its "Beast of Dufftown," I had my own "Campbeltown Frankenstein." I figured my penance was to drink it. It made me think of the "infinity" bottles some bourbon drinkers have, which are supposedly the dregs of every bottle they've ever finished. Those taste worse than cheap new make spirit, in my experience. Then I realized that Scots have been doing this for centuries, calling it Blended Scotch Whisky. They even package it nicely and charge a lot for it, masking additives. In this way, supposed "Master Blenders" have fooled many, and now I had become one from my couch. My punishment was minor: the mixture of Springbank Green 12-Year and Hazelburn 14-Year Oloroso Cask, my "Campbeltown Frankenstein," was actually quite good. As anticipated, its color was between the pale straw of the Springbank Green and the deep mahogany of the Hazelburn Oloroso. The aroma was fantastic, with notes of raisins from the Hazelburn, orange oil and grass from the Springbank, plus some roasted candied peanuts and sweet crème brûlée. The palate was oily, with salt and a subtle hint of peanut brittle, which I associate with Springbank. The finish was lengthy, with expected sherry notes, honey, a candy bar, some refreshing mint, and a smokiness not found in either original. I initially feared a monster, but fate turned out favorably. The sweetness and smoke reminded me of a Talisker expression, prompting me to get both to compare. One was too peaty on the nose, but the other was smoother, and the comparison was somewhat fitting, though one had a gently peaty finish while the Frankenstein had smoke. It's worth noting that Springbank's malted barley is smoked for six hours and then hot-aired for thirty, giving it a light smokiness. Hazelburn isn't peated, but the combination amplified the smoke from the Springbank Green. Would I do it again? I'd hope for another fortunate accident, but the rarity of the parent bottles makes it too expensive. Otherwise, the answer is yes. I'd even bottle and resell it. 4.75.

As always, a disclosure: there's a rumor this uses "organic" barley, which is either a marketing ploy to extract money or potentially more problematic. Fortunately, it's not stated on the bottle or packaging, so I have no issue purchasing it! Nose: I detect white grapes, freshly peeled, a hint of salt, some grass, and a touch of meaty peat. Then, a very subtle oak note appears in the background, barely perceptible. These are not first-fill bourbon barrels! Taste: It's soft and gentle, starting with white wine, then shifting to notes of vinegar/peat/salt/brine. At no point is it sweet; it remains slightly acidic, somewhat salty, a bit meaty, with minimal sweetness. I began to consider the Balvenie 25-year single cask, but that has a wonderful honey and more tea-like note, though there's a similar lightness here initially. The peat and what they refer to as Springbank sulfur are the main features (I don't believe Springbank is sulfurous, but it's often described that way). I won't surprise anyone by saying the sherry-finished version is on another level. I have a 19-year single cask, cask-strength bourbon barrel version of Springbank that I'd like to compare this to. This comes across as much saltier and peatier, but the bourbon isn't contributing much, and the oak is quite minimal. Another Springbank to compare it with is the 9-year local barley. This really showcases the new make spirit, and it's a good new make. Perhaps letting my personal preference influence this, but it's a great new make, a very good whisky, but not exceptional. Springbank can be polarizing. If you enjoy Springbank, this is a purchase. If not, you should probably avoid it unless you're seeking something unique.

I couldn't decide on a dram, so I grabbed the Springbank Green 12 and realized I hadn't reviewed it, even though it's already a fifth gone. Seeing Springbank locally is rare, so I don't have it often. A friend recently had a vast collection of Springbank bottles at their place, but that's a separate matter. The pale straw color is immediately noticeable when taking the bottle from the box and even more so when pouring. Springbank explicitly states on the bottle that it's "free of artificial colouring." The aroma presents peach, hay, salt, pineapple upside-down cake, a hint of smoke, and light peat. The taste is rich, almost slick, with both sweet and salty notes, and the 46% ABV becomes evident. A lengthy finish carries white pepper and smokiness. 4.25 score.

A delightful Springbank, exhibiting those characteristic aromas one either adores or disdains based on perspective. I personally find it appealing and discovered this bottling to be sharp and fresh, with hints of gentle peat and salt. The smoke is so faint it's almost imperceptible, and while some assessments have pointed out fruity aromatic compounds, I primarily detect complementary floral notes and barley (sweet and toasted). Intriguingly, the palate deviates slightly from the typical Springbank experience, with a considerably less oily and full-bodied texture – it's rather light for a 46% ABV spirit. As for the finish: extended and satisfying. I can envision myself acquiring this bottle. Cheers!

EXPLORATION: The aroma offers vanilla, creamy orange, and a hint of peat. The taste is slightly briny and oily, but not excessively so. A subtle mint note accompanies the orange detected in the nose. There's a mild bitterness in the middle, leading to an apricot finish. It's enjoyable, but not life-changing. I would be interested in trying it again in the future. EXHORTATION: A dram worth seeking out, but perhaps not over other Springbank varieties.

The most balanced whiskey I've encountered. Initially on the palate, there's gentle peat accompanied by notable sweetness. Subsequently, there's a dynamic interplay between sweet, spicy, pretzel-like saltiness, and the recurring gentle peat flavor.