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Tasting Springbank 100 proof

5 April 2012 Written by:

springbankLogoContinuing the streak of excellent whiskies in recent days, with this little stunner. About two months ago I visited my whisky friend Yariv who lives in Haifa. He’s a big Springbank and Laddie fan, and we did have quite a few drams of those. It was the first time I had the pleasure of trying this 100 proof Springbank. It’s a shame this bottle is not available in shops right now, since it’s a stunning whisky. I took home a wee sample to re-taste this (after all, after massive dramming it’s not so easy to take notes, and believe me, some heavy dramming took place that afternoon.)  This lovelt dram is bottled at 100 proof as the yankees call it, or 57% in European terms, Joy!

Springbank 10 Year Old,100 proof, 57% ABVspringer100proof

Nose: We’re definitely in Campbeltown here : starting off with massive seaside brine and peat. Very coastal as can be expected.  some leafy notes and also farmy ones. smoke and seaside spray a faint perfume of cucumbers. This is a big nose, pretty massive stuff.
Palate: Wow. Powerful smoke and earthy peat on initial attack. Then briny turning sweeter and revealing malty and sherried notes then again turning salty.
Finish: Long, lemon, brine and faint smoke with the memory of a fishing boat in the distance.

This is a stunning whisky, only 10 years of age, but whoa! what a nose and palate, It’s just like you’re on a fishing boat, sea spray in your eyes, and nose. Pleasure.If you are into Springbanks, you will adore this one, and if you are not, you need to try this one, as it’s a lovely example of the house style.Ace. Now, where do I find me a bottle of this one? anyone?

Score: 91/100


  • ValeronDeportivo said:

    Hey Gal,
    How different is it from the 12 cask strength? sounds a little less sweet, but not much difference otherwise.

  • Joshua Feldman said:

    Excellent tasting notes as always, Gal.  Why do they call it 100 Proof when it’s 114 proof?  Not that I’d complain.  Stronger is very often better – less dilution. 

    Youth often works with maritime and/or peated expressions.  The volitiles that add character (ocean flavors and fruity esters) are fresher in younger expressions.  Wood sugars, tannins, and mellowing add something, but also take something away.  To me it’s all about intensity of flavor.  Certain expressions need to lose the angel’s share and to suck the wood essence to gain intensity.  Some are just born intense (e.g. Octomore at 5 years old).  I’m glad to hear that Springbank’s 100 is full flavored at 10.  I’m not surprised.  Springbank’s old style methods leave a lot of the flavor compounds intact.  They often have that rich oily mouth feel.  It’s funny how Springbanks seem to work at all the age levels.  The old ones are amazing too – but the young ones are often worthy as well.  Ditto the ones in between.  I’m cracking a Belgian-export-only issue 13 year old 43% expression tomorrow.  I wager it’ll be good too.

  • Gal(WhiskyIsrael) said:

    Thanks Joshua.
    It turns out 100 proof American is 50% while
    100 proof uk terms means 57%. Since this one is a scotch uk proof holds so its correct. Go figure.

    Let me know how your Belgian one is. Interested.

  • Gal(WhiskyIsrael) said:

    it’s really hard to say,i need to try them at the same time. subtleties .

  • Johnny Houlind Berggreen said:

    Wife just handed me a bottle of this malt. Looking forward to comparing my notes with yours, once I crack it open :)

  • Gal(WhiskyIsrael) said:

    it’s goog good stuff!

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