After trying the Longrow Peated, I had to taste the sample that @ctbeck11 provided of the Longrow Red 13 year to compare while it was still fresh in my mind to see what the wine casks have added to the spirit. I’ve had a few different peated whiskies that have been aged in wine casks and all of them have been outstanding, but all were from Islay, so time to dive into Campbeltown’s take on it. The nose starts with a strawberry shortbread cake with bourbon caramel drizzled over it then comes sun baked citrus(orange and lemon), ocean sea spray followed by a faded old catcher mitt, dark chocolate covered raisins then ginger and oak spice with a light ethanol burn. The taste is a medium mouthfeel starting with a multiple fruit jam (leaning towards raspberry, blueberry, cherry, strawberry, and black current mixture) then bourbon caramel, sun baked citrus, ocean sea spray with light peat followed with mild heat and spice from ginger and black pepper that finishes long with those jam fruits mixed with chocolate covered raisins, campfire ashes and faded old catcher mitt that lingers for minutes. This is another incredible whisky from Springbank and manages to bring in those big berry flavors of the wine without overpowering those core Springbank flavors I’ve gotten used to and create a balance of the wine, sherry, and bourbon that harmonize well together. I liked this one so much that I decided to see if it could dethrone the Hazelburn 13 as my favorite Springbank product, but the Hazelburn was still my favorite. This is still a great whisky and one any Springbank fan should try if they get the chance as those dark berries mixed with all that Springbank funk, peat and minerality are just something wonderful to taste.