Springbank 12 Year Single Malt Scotch Whisky

After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours — one of the longest fermentation processes in Scotland — before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times. Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. After aging in bourbon casks for nine years, this Springbank Whisky is double-barreled, or finished, in claret (Bordeaux) casks for an additional three years, giving it a beautiful, deep mahogany color (Springbank Distillery does not not use artificial coloring of any kind). Only 9,360 bottles of this Springbank 12 Year Old Single Malt Scotch have ever been produced, and most have already been consumed.

Springbank 12 Year Single Malt Scotch Whisky Tasting Notes

Nose: Nose is rich and fruity with hints of butterscotch, caramel, cereal and dried fruits — primarily raisins and prunes.

Palate: Initially sweet with notes of plum and red berries, underpinned by vanilla caramel and orange peel.

Finish: Finish is dry and slightly spicy, with a hint of smoke.

Distillery Information

The Springbank distillery is a family-owned single malt whisky distillery on the Kintyre Peninsula in western Scotland. It is owned by J & A Mitchell & Company, who also owns the Glengyle Distillery, the oldest independent bottler, William Cadenheads, and several blended scotch labels.

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