A really rather exciting release from Springbank will soon arrive!
Drop us a line if you want to reserve a bottle, we only have 3 bottles allocated.
Price will be +/- €150.
This Campbeltown single malt was initially matured for 14 years in a intriguing combo of rum and bourbon barrels, before being moved over to fresh Madeira hogsheads for a three-year-long finishing. It’s not going to be every day you see a whisky having that kind of maturation! Just 9,200 bottles were produced.
Springbank distillery is the oldest independent, family-owned distillery in Scotland. Legal distillation began in 1828. The chairman is Hedley Wright, the great, great grandson of John Mitchell, the first
legal distiller of Springbank whisky. There are a few Scottish distilleries that
still malt their own barley but Springbank is the only distillery which malts 100% of its own barley, using the traditional floor
maltings. The whole production process: malting, milling, mashing, fermentation, distillation, maturation and bottling,
happens on the one site in Campbeltown. This is unique in Scotland.
Three malt whiskies are produced at Springbank distillery, each with its own
character. Springbank which is 80% of production, is lightly peated and distilled two and a half times. Longrow is more
heavily peated and distilled two times. Hazelburn is unpeated and distilled threetimes.
Springbank Madeira Cask specifics
Age 17 Years Old
Casks 14 years Bourbon & Rum
3 years Fresh Madeira
ABV 47.8%
Availability 9,200 Bottles
Bottled October 2020
MADEIRA WOOD
Nose
Sweet and jammy. There are aromas of parma violets, boiled sweets and buttery tablet with a note of fennel. Sticky ginger cake, strawberry jam with a tang of grapefruit and lemon sherbet. There is a familiar coastal saltiness on the nose.
Palate
The briny, maritime characteristics follow through with light peat smoke. Sticky toffee pudding, caramelised sugar and a spicy, herbal hint of black cracked pepper and tea leaves.
Finish
The finish is nutty, smooth and slightly woody. Notes of walnuts and pecans with subtle peat smoke to the end.
