Nose - oily peat, dark chocolate, charred orange, lemon, red berry, strawberry jam, nutmeg, yeast, hay, apricot, hazelnut, glazed ham, moderate ethanol burn. Taste - red berry, ginger, lemon oil, charred orange, oily peat, allspice, brine, green apple, red wine, burnt chocolate chip cookie, ginger, tangerine, rich malt, spicy oak, moderate to high alcohol bite, finishing medium long with oily peat, citrus pith, ginger, and spicy oak flavors. The last of my Springbank 12 Years is this Batch 21 matured in 45% sherry, 25% bourbon, 25% burgundy, and 5% port casks and bottled at 56.1%. Whereas my last two were simpler combinations of sherry and bourbon, there’s much more going on here. The wine casks come through loud and clear on the nose. If I didn’t know better, I’d likely guess this was a tamer Longrow Red expression. The Springbank DNA is intact, but jammy red fruits and dark chocolate are showcased alongside the more traditional aromas. The palate is similarly darker and fruitier than its earlier counterparts’. Unfortunately, it also tastes a bit hotter and more bitter as well. Overall, this is excellent whisky. While not my favorite batch, it is a strong contender and offers more jammy complexity than you usually find with these 12 Year releases. At the $115 price point I paid for this bottle, I’d happily do it again.