This is the seventh batch of 12 year old cask strength Springbank to appear, being bottled early in 2014. Some of the component whisky was matured in oloroso sherry casks. The nose blends maritime notes with Christmas cake fruits, vanilla pods, and overt sherry. Viscous in the mouth, with cowsheds and soft peat smoke, plus spice, caramel, and a hint of sweet sherry. The no-holds-barred finish presents a big blast of smoke, root ginger, and freshly-dug peat. £45

Reviewed by: Gavin Smith (Summer 2014)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. The freshest of the bunch, chock full of Springbank character. Light and lively. Floral, with plenty of fruit (green grapes, kiwi, apple tart) on a bed of honeyed malt. Nuttiness and brine emerge toward the finish, and linger.

Reviewed by: John Hansell (Fall 2011)

A good dose of sherry here, but there’s plenty of Springbank character coming through too! Gobs of ripe, red berried fruit (strawberry, rhubarb, red currant, raspberry), especially on the nose, along with raisin. It’s all on a bed of blueberry pancakes, toffee, and fig cake. Coconut and brine emerge occasionally on the palate and linger on the finish. A very nice whisky, although I wonder what it would taste like with just a little less sherry influence?

Reviewed by: John Hansell (Fall 2010)

Springbank has released a limited edition of 9,000 bottles of whisky distilled in November 2001, matured in small casks (traditionally known as rundlets or kilderkins), and bottled in January 2012. The small casks have left an impression of accelerated maturity, with coal smoke, cloves, young oak, and caramel on the rich nose. The palate is big and bold, with a sprinkling of salt, then more youthful wood, milk chocolate, and honey, while the finish is long and slightly tarry. £57

Reviewed by: Gavin Smith (Summer 2012)

Matured in a mix of bourbon and sherry casks. A whiff of brine on the early nose, with damp earth, citrus fruit, cereal, and mildly smoky oak. The palate is supple and offers vanilla toffee, cedarwood, hazelnuts, and more brine. A spicy finish yields coconut and a hint of dry peat.

Reviewed by: Gavin Smith (Fall 2019)

Nice to see stocks distilled after the 1980s ‘silent period’ turning 18 years old. The sherry influence here is complementary, but not overpowering. Notes of toffee almond, vanilla fudge, chocolate-coated citrus, bramble, and candied ginger. Polished leather, dried spice, and a hint of brine on the finish dries it out nicely and keeps it interesting. Not quite as dynamic and complex as some of those legendary pre-1980s Springers, but it’s smooth, well-rounded, and more-ish.

Reviewed by: John Hansell (Fall 2009)

Antique gold color. Mature aromas of creamy vanilla, thick coconut, oak, and a hint of mint. The classic Springbank sea breeze aroma struggles for recognition. Medium body and oily in texture. Flavors deliver what the aroma promises, with additional dry wood spices and a very long finish.

Reviewed by: John Hansell (Spring 2000)

This expression from the Campbeltown distillery of Springbank was distilled in April 2000, matured for six years in refill bourbon barrels, and then for another six years in Calvados casks. The outturn was 9,420 bottles. Toffee apples dipped in soft spices on the nose, with a follow through of vanilla. Quite viscous on the palate, with white wine, red peppers, and cinnamon, along with a tang of peat. Lime marmalade and a touch more peat in the relatively dry finish.

Reviewed by: Gavin Smith (Spring 2013)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Citrus, exotic wood, and botanicals on the nose and palate. Indeed, there’s a bit of intrigue here. Nice balance, with roasted nuts, pecan pie, and more exotic wood on the finish.

Reviewed by: John Hansell (Fall 2011)

This is the second ‘Green’ release from Springbank, denoting the use of organic barley, following on from a 12 year old in 2014. This variant has been fully matured in sherry casks and 9,000 bottles are available. White pepper, ozone, and wet sand on the early nose. Ultimately, cocoa powder, baked apple, and sultanas. The palate is initially very sweet and spicy, with salt and fruity sherry developing. The finish is medium to long, warming, with a salty tang.

Reviewed by: Gavin Smith (Spring 2016)

This bourbon-cask matured 12 year old was distilled using organic barley. 9,000 bottles released globally. Pears and pineapple in brine on the early nose. Peanut brittle, licorice, and subtle peat. Sweet and intensely fruity on the viscous palate, with developing nuttiness, vanilla, spice, and peat smoke. The finish is medium in length, with sweet fruit, more licorice, and sea salt.

Reviewed by: Gavin Smith (Fall 2015)

(Reviewer's note: This is a bottling exclusive to Sam's Wine & Spirits in Chicago, IL.) Springbank bottlings over the past few years have been variable, but improving. The less inspiring ones have been too heavily sherried and/or lacked the classic Springbank freshness, liveliness, and briny character one has come to expect from a Campbeltown whisky. This one is indeed from a sherry cask. It's still not the classic Springbanks we were spoiled with in the 1990s, but it's delicious nonetheless. Yes, there's plenty of sherry (and these notes contribute lush fruit, toffee, and nuts), but the youth and zest of this whisky cuts through it and balances it nicely, with those familiar brine and coconut notes interwoven throughout. A bold and satisfying Springer, with more character that the 175th Anniversary 12 year old distillery bottling that has been in circulation.

Reviewed by: John Hansell (Fall 2004)

Powerful, mature, and nicely rounded. Similar in some ways to the Springer 10 year old 46% reviewed below, with the addition of toasted coconut and caramel. It’s also more rounded and with greater depth.

Reviewed by: John Hansell (Fall 2007)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. Complex citrus (orange, tangerine, lime, and a hint of lemon), honeyed malt kissed by maple syrup, caramelized pineapple, cinnamon, and a dusting of nutmeg. Nutty toffee on the finish.

Reviewed by: John Hansell (Fall 2011)

A round of single cask Springers matured completely (not finished) in various wine casks for the U.S. market. All four are solid efforts — it’s really a matter of personal preference. A general comment: most of the single cask releases are matured in some sort of wine or rum cask. While this is nice, I would love to see several single cask, cask strength, and fully-matured ex-bourbon barrel bottlings offered for a change. What you might expect a traditional 100% oloroso sherry cask-aged Springbank to taste like, with probably the most familiar flavor profile of the four: rich, with nuts and dried fruit, chocolate-coated brittle toffee, plenty of spice (cinnamon, ginger), polished oak, hint of tobacco and smoke.

Reviewed by: John Hansell (Fall 2011)

Full sherry impact, but the Springbank character does manage to fight its way through it. Thick, sweet notes of toffee and molasses are accentuated by dark raisin, golden raisin, prune, date nut cake, and fruit gumdrops. Nutty, briny, rhum agricole finish. A Springbank for sherry lovers. (From a single cask, 591 bottles, exclusively for the U.S.)

Reviewed by: John Hansell (Fall 2010)

Visit Springbank’s tasting room and you’ll find distillery-only bottlings of all three whisky styles produced by the Campbeltown distillery. But it’s this malt that will probably attract the most interest. Glengyle was officially re-opened in 2004, and in recent years Springbank has released a work in progress each year. What makes this unusual is the fact that the maturing malt is held in a cask which is kept at least half full, and each year it is topped up with malt from 2004, through the solera method. This year, then, the oldest malt is six years old. The nose definitely suggests a work in progress, and is immature, rootsy, and meaty, though some orange and citrus fruit notes are there, too. On the palate there’s plenty to be encouraged by, with some spearmint and menthol, developing fruitiness, earthy peat, and distinctive salt and spice.

Reviewed by: Dominic Roskrow (Spring 2011)

Pale in color, with a gold/green tinge. Exotic fruit (papaya, coconut, kiwi) with gentle sweet notes (vanilla, honey, pancake syrup, marshmallow), spiced with fresh, appetizing brine and anise. The brine lingers on the finish, as do some molasses toffee notes. Dynamic and well-rounded.

Reviewed by: John Hansell (Spring 2008)