Springbank Green 13 Year

Something incredible occurred tonight. I'm currently visiting my dad in the mountains of West Virginia. I brought a couple of samples, knowing my sleep schedule would be disrupted from working overtime all last week. Here I am, on the back deck at 3 am, with everyone else asleep. I might as well review a scotch. A friend gave me the 13-year Springbank Green. We initially tried a sample at Whiskyfest several weeks ago, and I wasn't a fan. There was a lot of great stuff available at the hotel, and this one didn't quite stand out for me then. Oh, how the location makes a difference... Here in the mountains, I've left behind the pollution, smog, and diesel fumes I'm accustomed to from living so close to an industrial park and the beltway around Richmond, VA. The air is clean, and my sense of smell is working better than I could have imagined. Before we get into that, this Springbank is named Green because it uses organic barley for fermentation. It spent all 13 years in sherry casks and is bottled at 46% ABV. It has a dark gold color and leaves a few oily, thin legs in the glass. There's a slight pinkish-red hue, indicating the excellent quality of the casks used. The aroma is immensely complex. It was so involving that it sent me searching the internet for ways to describe exactly what I'm smelling. First, there are typical sherry notes, raisins, and light smoke swirling, but then there's a perplexing funk. It's not just your usual barnyard or band-aid funk; it's something different. It initially reminded me of unripe apples, so I searched for unripe fruit aromas and found something quite interesting: acetaldehyde. This compound results from the absence of hydrogen molecules in fruit, particularly apples that fall too early. It prevents the aromas from developing properly. It also comes into play during sherry production, adding extra levels of apple and wet hay flavor to some wines. Science is fascinating. That's the flavor descriptor at play with this whisky. I believe it's linked to the organic barley in creating the depth here. Incredible aromas on the nose. The palate is far less exciting: sherry sweetness, charcoal, and a bit of smoke with some minerality, apples, and custard. It has a smooth mouthfeel and steadily grows warmer as you swirl it on your tongue. The finish is warm, lingering, and accentuates the bitter, funky hay again. It dries over time and becomes peppery. A pleasant way to conclude. Overall, I would have rated this 3-3.5 back at the hotel in DC, but out here in the WV mountains, the smell of dirty politics is absent, and it just smells like nature, which I'm sure Springbank intended. I'd give it a 4.25-4.5, but considering the 'terroir' has made this a nearly perfect tasting experience, I'm bumping it up to a 5-star rating. It's a shame we can't all experience a taste like this in the perfect environment. As the fine folks at Bruichladdich say, terroir makes a difference. A big thank you to Jason for letting me bring a pour home, and it was sheer luck that I chose this one for my review up here in the mountains, but it worked out so well. Cheers, my friends.

I'm catching up on some samples while between rounds of the SDT. Springbank 13 Green is up next. A fellow attendee brought this bottle to the hotel for Whiskyfest in April. The 'Green' label signifies that 100% organic barley was used. It's bottled at 46% ABV, is non-chill filtered, and has a natural yellow-gold color. The aroma is tart with lemon and honey, featuring a distinct, oddly comforting citronella note. It also has malty barley, green apples, and green bananas, with earthy, vegetal notes and green oak. There's very light peat and smoke, with a touch of saltiness. Subtle sherry notes of raisins and sherry-infused oak are present, along with more green bananas. Adding water brings out more honey and a little ginger. The palate highlights the impact of the barley variety. It features green, unripe fruits like bananas, melon, and apples, along with lemon rind, citronella, and floral notes. Water enhances the cereal malt, light sherry, and adds a slight bitterness. The mouthfeel is light to medium-bodied and very thirst-quenching. The finish is long, green, tart, and consistently mouthwatering. I've used the term 'green' frequently because it truly applies. This single malt is more 'green' than any other I've encountered, perhaps excluding a disappointing Glen Spey from Berry's. While not something I'd actively seek out, its uniqueness is valuable for keeping the senses alert. I'm unsure of the cost, but with only 9000 bottles released, it's likely not inexpensive. Nevertheless, it's still a good spirit. A score of 3.75-4. Cheers

Let's address the elephant in the room. Springbank Green? Is it eco-friendly? The packaging is unchanged, but it appears they've opted for "organic" barley, though not sourced locally. I'm uncertain about the implications, especially regarding environmental impact and potential pesticide use. Perhaps it's a lighthearted jab at the organic sector. I'll permit it! Nose - Sherry notes are immediately apparent and pronounced. Tart citrus blends with delightful red fruits and a hint of dark chocolate. I detected green apple and lemon as fruit components, with a touch of honeycomb cereal in the sweetness. Taste - The flavor profile shifts away from citrus, introducing more autumnal fruit notes, alongside richer, more buttery, and savory Springbank malt characteristics. Dark fruits, aged leather, and pleasant oak notes emerge. I don't perceive any saltiness or overt peat, just a subtle meaty undertone as it develops. Adding water releases a significant amount of honey. Finish - The signature Springbank sherry finish persists on the palate, accompanied by a light and gentle sweetness. This is an exceptional young Scotch. It's definitely worth seeking out or at least trying a sample. My rating is 4.25 because I reserve higher scores for whiskies with a more mature profile or greater malt complexity. Springbank gets a pass on the "Green" name, but they're on watch!

The aroma features green apples, pear, vanilla, and leather. Even at 46% ABV, I suggest adding a few drops of water to reveal notes of toffee, caramel, mint, pepper, smoke, and nutmeg. It has a surprisingly substantial mouthfeel for its alcohol level. The finish is moderate, with hints of Chinese five spice and milk chocolate. I would be thrilled to find a cask strength version of this organic barley creation. Only 9000 bottles were produced. As I'm enjoying this as Christmas Eve transitions into Christmas Day, the theme for this dram is “Let it Snow!!” by Jule Styne and Sammy Cahn.

[note: bottle open for several years] At 46%, it’s quite sharp and benefits from water. Dry winery grapes. Subtle ashy smoke, which I don’t believe I particularly care for and which lingers long on the palate. Not my favorite. Added 0.5 points as I suspect the bottle may have slightly degraded during its neglect on the shelf.

Notes of honey, lemon zest, fruit cake, with a whisper of oak and smoke. Quite similar to Kilkerran 12, but with more sherry influence and a bit more peat. Absolutely superb!