Reviewed by: Nick
Welcome to Campbeltown. I shall begin by clarifying to my fellow Tasmanians that I am referring to the town in Scotland, not the eternal toilet stop halfway between Hobart and Burnie.
Campbeltown is located at the tip of the suspiciously shaped Kintyre peninsula in the south of Scotland and was once known as the ‘whisky capital of the world’, being home to as many as twenty-eight distilleries. Sadly (at least for the sailors who make port there) this is comprehensively no longer the case. Several distilleries, however, are still going as strong as ever.
Springbank, Longrow and Hazelburn are all based in Campbeltown. In fact, they are all based at the same distillery. And despite being located at the same premises, all three make many varied and fascinating drams. Longrow whiskies are heavily peated, and often aged in unusual and quirky barrels. Hazelburn whiskies are triple distilled, and as smooth and creamy as their similarly produced Irish counterparts. Springbank, the biggest and most well known of the three, makes whisky with a maritime influence, harking back to drams made in the nineteenth century when the town was in its pomp.
Their entry level is the 10 Year Old and it is a perfect dram to demonstrate what they are about. The nose is oily and buttery with a sweet seaside edge. This is whisky doing salted caramel. There is also the faintest hint of smoke, of course nothing like the Islay peat monsters which linger only a small stretch of water away.
It is bottled at, in my opinion, the optimum level for whisky: 46%, and the slightly higher alcohol percentage gives this whisky a pleasantly light spice across the tongue. The flavour is slightly fishy, and I mean this literally, instead of labelling it ‘suspicious’ (although some people would take this claim to be very suspicious indeed).
The Springbank 10 Year Old has been matured in both ex-bourbon and sherry barrels, and the sherry in particular is notable on the finish where raspberry jam flavours mingle with the slightly smoky notes creating something memorable and completely unique to Campbelltown.
While the flavours in this dram are all fairly gentle and subtle they combine nicely to create a pleasant and easy drinking whisky. It therefore serves as a perfect introduction to the lost whisky region of Campbeltown and to the wonderful drops made there by Springbank and its two sister distilleries. Of course, if the 10 Year Old is a little light and inconsequential for your liking, you could always jump straight to the 15 Year Old – now there is a dram that means proper business…
Heartily concur! Slainthe 🙂
Ohhh, I’ll TRY not to be jealous. Can’t complain, had a lovely trip to the UK last year (but Wales, and castles, not Scotland & distilleries as I had my son with me). But…Scotland, And Springbank. I’m checking the couch for change after reading this. (Springbank 10 is big $ here). Your description sounds…uniquely damn good. Anyway, enjoy the trip. Torment me some more go ahead. BTW I posted my GOT gambit…will let you know if it works.
Thanks for the comment! Yeah, it’s a good little dram this one, though the 15 year old is better! If you’re ever in Tassie I’ll pour you one.
And just to clarify my UK trip was last year, not right now. And I got to see Scotland and distilleries AND Wales and castles. Great trip!
Keep on waffling,
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Springbank is the best! The special wood expressions are worth seeking out – the first Springbank I ever tried was the Calvados barrel one, and it is still my favourite.
Thanks for the comment! Yeah Springbank is pretty great, hey?
I actually grabbed a bottle of the Gaja Barolo when I was in Scotland last year – it is an impressive little drop!
Keep on waffling,