It’s feels like it’s been ages since I got my hands on a Springbank Society bottling. I know there’s one sitting in Campbeltown which I was supposed to pick up last April.
Obviously that didn’t happen, and I’m not entirely optimistic about it happening in April of 2021 either. Of course, during the entire lockdown and following closure of Springbank Distillery, selecting a cask for the society has not been a high priority for any of the people in Campbeltown.
This one, bottled seven years ago, matured in a Port hogshead. Port are a bit hit-and-miss so I was slightly skeptical when this came out, but of course, I wanted it.
The port is noticeable but not overpowering the spirit. What also helps is that the funkiness of Springbank is similar to that of port, and it works well together. Some rancio, and red fruits. But also a whiff of smoke and lots of barley and oak. Cherries and almonds.
The palate is a bit sharper than the nose was, and quite drying. The moldy, wet oak overpowers the fruit a little bit, and the dryness is rather corky. Springbank in overdrive.
The finish carries the palate over and lets it linger. The fruitiness is present, but it’s more jammy than fresh or dried. Forest Fruit Jam.
If you would imagine a Springbank whisky matured in a port cask, I guess this is exactly where you’d end up. Red fruits, amped up funkiness and a bit of dryness. Luckily, most of these things are right in my wheelhouse. It lacks a bit of complexity to make it a truly great whisky, but with this stuff initially selling for around £ 60 (estimated), you can’t really go wrong.
Springbank 12, 06/2001-11/2013, Fresh Port Hogshead, 53.5%, bottled for the Springbank Society Members.