SPRINGBANK 25 YEAR 2020 EDITION

A superbly rare treat, courtesy of @pkingmartin during our latest quarterly tasting. When does a Springbank not come in first place out of a 5 sample tasting? When the top billing went to a rarer 1970s Four Roses ( that review coming later ). Nornally, this would be the highlight of the evening. But, its like you have a chance to test drive 5 cars—- the first a BMW M5. But then to find out the other four are a Porsche 911, Lamborghini, Ferrari, and a Bugatti. I’ve never had a Springbank 25. But i reckon not many of us here have had it. That whopping price tag of well north of $1000 can be a limiting factor. This particular 2020 version is 50/50 bourbon and sherry cask. If you go in expecting that Springbank funk, you wont find it here. Instead that gritiness is replaced by silky smooth vanilla, dried fruits , pencil shavings ( when is pencil shaving taste a positive? I guess here. And full transparency…I’ve never eaten pencil shavings. I grew up poor, but not that poor), lemon and ginger. Light touch on all of those. Ultimately, you”re losing what makes a Springbank a Springbank ( grit, funky notes). But you’re getting a top notch ultra-elegant pour. Personally, i’d take the 18 over the 25, but YMMV. I beleive Springbank peaks at 18. After that, you lose an inherent quality. Thanks immensely again to @pkingmartin for this rare treat

Aromas of custard, tropical fruit, shortbread, faint smoke, a little musty. The palate is sweet, fruity, with some nice custard notes on an oaky foundation, and the fruitiness makes me suspect sherry casks, although I didn't bother to look that up. A nice complex, but balanced, dram, one of the best OB Springbanks I've had, but probably not worth what it tends to sell for now (although I'd probably buy a bottle before the 21 if close to RRP). Compared to the Impex Springbank 25, the mouthfeel is less substantial, but it feels more balanced overall. Thanks @pkingmartin for another generous sample, this is one I've been wanting to try for awhile.

The nose is soft and subtle with a mild richness that starts with caramelized mangos, baked figs and dusty old wine cellar then mild pipe smoke, light ocean brine and shortbread cookies followed by red wine poached pears, blackberries and tangerines that transitions to mild baking spices and antique polished mahogany with low ethanol burn. The taste is a medium yet creamy mouthfeel starting mildly sweet yet slightly sour with caramelized mangos, cherries jubilee and slightly tart blackberries followed by espresso, mild pipe tobacco, light barley field farmyard funk and seaside rocky minerality followed by pear tart, figgy pudding and baked orange that transitions to mild baking spices and polished mahogany with low ethanol burn. The finish is long, starting sweet with creamy tropical fruits and cherries jubilee before veering into mild smoke, seaside minerality, light baking spices and dusty old wine cellar. This is an exceptional dram that those long years in the ex-bourbon and ex-sherry casks have polished any youthful astringency out and replaced it with creamy tropical fruits and musty old cellar. The balance is superb with everything working in harmony but the flavors aren’t quite as rich and robust as I’d hoped. A stunning and complex dram that rewards slow contemplation which allows for its many faucets to be uncovered and was a special dram opened to celebrate with a friend.

Lovely distant notes on the nose of old wet logs in the woods, botanical garden at peak blooming season, powdered ginger spice, sugar crusted red apple rinds, musky gym, cool rocks, and humid forest. On the palate dried apricots, Mirabelle liquor, hazelnut oil, mixed pie spices, with fine-ground Szechuan pepper and boiled peanuts on the back end. Nicely viscous mouthfeel with a long finish, alcohol burn not overly harsh for me, the spice at the end leaves a tinge of bitterness that can be good or bad depending on your preference. Nicely balanced with interesting and subtly contrasting smell and flavor notes.

Another whisky I had to add, when do we start getting paid for this :) OK so another insanely expensive springbank but I'm a weak man for this distillery. This one has been open a good couple days so yeah I'm perhaps rushing the review but this drinks perfectly from the start, no hint of any uncoiling needed. And thanks to needing to add this, I think I'm well past the 25 minutes in the glass so it's had time to open up in the glass which I think is critical for springbank. Nose - 25 years comes through loud and clear with plenty of oak. The notes are much more citrus and coastal in nature. There's a sweetness here that I almost imagine as being a watered down lagavulin even. This is vibrant with salt and peat elements playing off oak and springbank's lightly peated coastal malt. I know I'm somewhat repeating myself but I am trying to stress how perfect this is in showcasing the springbank character from the peat to the coastal elements to the renounced springbank dunnage warehouses and just their wonderful malt. Now leave the glass untouched and open for a few moments and a light sherry comes to life. Giving off some berry and light faint chocolate (slightly bitter). Taste - At 46% the dram starts a touch watery with citrus and oak play that gives way to peat, a warming of the mouth and intensifying of the flavors as salts and light milk chocolates start to form. Finally finishing with peat oak and sea salt. This is flawlessly balanced between all these elements and while these 21+ springbanks often leave the funk completely, the tired sherry cask doesn't over power the light residual funk elements left. The finish is long, incredible long and the overall whisky is incredibly flavorful and intense. Overall this is really truly a showcase of springbank. Even a few minutes after drinking. I'm a firm 4.5 out of 5. A part of me wants to score it less as it's 46% and a part of me wants more wine cask but the more I come back to this the more I enjoy the simplicity and complexity that's come off through perfect balance.