This was one of two whiskies in a blind tasting of seven from Blackadder where I correctly identified the distillery. I’m fortunate to have tried enough well-aged Springbanks exposed to sherry casks that I can recognize the profile when it’s on point: a savory mix of walnuts, tea and soy sauce, with a hint of peat in the background and a touch of dry tannins. Or maybe it was just a lucky guess. Regardless, this was a treat to try.