{"id":2280,"date":"2016-08-02T09:12:12","date_gmt":"2016-08-02T13:12:12","guid":{"rendered":"http:\/\/whiskyanalysis.com\/?p=2280"},"modified":"2016-08-02T09:12:12","modified_gmt":"2016-08-02T13:12:12","slug":"springbank-10-year-old","status":"publish","type":"post","link":"https:\/\/whiskyanalysis.com\/index.php\/2016\/08\/02\/springbank-10-year-old\/","title":{"rendered":"Springbank 10 Year Old"},"content":{"rendered":"

Springbank distillers are based in Campbeltown, one of the traditional whisky making regions\u00a0 of Scotland.\u00a0 As explained on the various background pages of this site, historical designations don’t matter much for Scotch (if they ever did). Individual distilleries now use a variety of distilling processes and barreling\/blending approaches, and so geographical location is largely a red herring when it comes to understanding whisky flavour (see my Source of whisky’s flavour<\/a> page for more info).<\/p>\n

Springbank is distinctive for one reason though – it is one of the few whisky-makers in Scotland that still performs the entire production process, from beginning to end, on site.\u00a0 Starting with malting (using its own floor maltings), through distillation, barreling and bottling (using its private bottling plant), Springbank is truly a self-sufficient distillery. It would probably surprise most Scotch drinkers to learn how often barrels are stored and blended offsite (not to mention diluted and bottled).<\/p>\n

The standard offerings from Springbank\u00a0(under their eponymous label) are typically lightly peated. But they also produce a heavily-peated malt whisky under the Longrow name, and peat-free malt whisky under Hazelburn.\u00a0 For my inaugural Springbank review, I thought I’d start with the common (and popular) Springbank 10 year old. The 10 yo is a mixture of both bourbon and sherry matured malt whisky.<\/p>\n

Here is how it compares to the other Springbank offerings in my Meta-Critic Whisky Database:<\/p>\n

Hazelburn 8yo: 8.40 \u00b1 0.36 on 11 reviews ($$$$)
\nHazelburn 12yo: 8.63 \u00b1 0.21 on 12 reviews ($$$$)
\nLongrow Peated: 8.82 \u00b1 0.19 on 12 reviews ($$$)
\nLongrow 10yo: 8.57 \u00b1 0.43 on 11 reviews ($$$$)
\nLongrow 18yo: 9.18 \u00b1 0.23 on 7 reviews ($$$$$)
\nSpringbank 10yo: 8.69 \u00b1 0.25 on 19 reviews ($$$$)<\/strong>
\nSpringbank 12yo Cask Strength: 8.86 \u00b1 0.28 on 16 reviews ($$$$)
\nSpringbank 18yo: 8.96 \u00b1 0.19 on 16 reviews ($$$$$)<\/p>\n

And here is how it compares to some other whiskies of in the same flavour cluster I<\/a> class (i.e., lightly peated):<\/p>\n

BenRiach 10yo Curiositas: 8.59 \u00b1 0.30 on 17 reviews ($$$)
\nBenromach 10yo: 8.70 \u00b1 0.27 on 19 reviews ($$$)
\nBowmore 12yo: 8.37 \u00b1 0.24 on 15 reviews ($$$)
\nBruichladdich Laddie Ten: 8.82 \u00b1 0.33 on 14 reviews ($$$)
\nCaol Ila 12yo: 8.71 \u00b1 0.19 on 18 reviews ($$$$)
\nHighland Park 10yo: 8.49 \u00b1 0.30 on 12 reviews ($$$)
\nHighland Park 12yo: 8.39 \u00b1 0.38 on 11 reviews ($$$)
\nJura 10yo Origin: 8.01 \u00b1 0.38 on 16 reviews ($$$)
\nLedaig 10yo: 8.22 \u00b1 0.36 on 16 reviews ($$$)
\nOban 14yo: 8.44 \u00b1 0.40 on 15 reviews ($$$$)
\nSpringbank 10yo: 8.69 \u00b1 0.25 on 19 reviews ($$$$)<\/strong>
\nTalisker 10yo: 8.90 \u00b1 0.21 on 21 reviews ($$$$)<\/p>\n

It holds its own pretty well, getting comparably high scores to Benromach 10 and Caol Ila 12.<\/p>\n

Bottled at a refreshing 46% ABV, Springbank doesn’t use coloring (or chill-filtering). My sample comes the Redditor tsefly. Note there is also a 50% ABV 10 yo bottle out there, but I haven’t tried it.<\/p>\n

Here is what I find in the glass for the standard Springbank 10:<\/p>\n

Nose<\/strong>: Peatier than I expected, with a moist earth quality (and very little smoke per se). Main fruits are apple, lemon, and to a lesser extent peach (which is distinctive). Somewhat briny, with a hint of flower blossoms below the surface.\u00a0 A touch of spice as well, but nothing I can identify. Similar profile to Longrow, as you might expect. Some nose-hair singe.<\/p>\n

Palate<\/strong>: Cereal sweetness up front, followed by spicy peat (although less peaty than the nose suggested). Salted caramel. Very nice entry, with just the right amount of tongue tingle. Light apple juice on the way out, with just a bit of smoke. Somewhat oily mouthfeel, reminds a bit of an Irish pot still whisky. Definitely savoury, with less bitterness than I expected. Seems a keeper so far!<\/p>\n

\"Spingbank.10\"Finish<\/strong>: Medium length.\u00a0 The briny sea air returns, with a touch of bitterness, and more spice. Unfortunately, some artificial sweetness also creeps in, which I am not a fan of.\u00a0 Very light smoke residue.\u00a0 Not bad, but not quite at the level promised by the palate.<\/p>\n

I can certainly see why this whisky is so popular with Scotch drinkers. It is a quality dram, with a surprising amount of light fruit and peaty flavours. Although my own preference for a daily dram runs more toward lightly smokey than peaty (and less overtly sweet), I can see why some would favour this malt.<\/p>\n

The highest praise I’ve seen for this whisky is from Serge of Whisky Fun<\/a>. More typical positive reviews can be found from Nathan the Scotchnoob<\/a>, Oliver of Dramming<\/a>, and Ruben of Whisky Notes<\/a>. Ralfy<\/a> and the boys at Quebec Whisky<\/a> are a bit less impressed, although still give it reasonable scores.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Springbank distillers are based in Campbeltown, one of the traditional whisky making regions\u00a0 of Scotland.\u00a0 As explained on the various background pages of this site, historical designations don’t matter much for Scotch (if they ever did). Individual distilleries now use a variety of distilling processes and barreling\/blending approaches, and so geographical location is largely a red herring when it comes<\/p>\n","protected":false},"author":1,"featured_media":2287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[69,80,17,81],"class_list":["post-2280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whiskies","tag-10yo","tag-peated","tag-single-malt","tag-springbank"],"_links":{"self":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/2280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/comments?post=2280"}],"version-history":[{"count":16,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/2280\/revisions"}],"predecessor-version":[{"id":2322,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/2280\/revisions\/2322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media\/2287"}],"wp:attachment":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media?parent=2280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/categories?post=2280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/tags?post=2280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}