Product Description
A 2004 vintage Springbank bottled at 9 years of age. The first four years was spent in refill bourbon casks, with the final five years maturation taking place in casks that were formerly used for Barolo.
Product Facts
Product Facts
Bottler
Distillery Bottling
Age
Vintage
Bottling Date
October 2013
No of Bottles
11000
Country
Scotland
Region
Campbeltown
Colouring
No
Springbank 2004 9 Year Old Barolo Wood Finish
70cl / 54.7%
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Disclaimer
While we endeavour to provide full and accurate information on our website, there may be occasions where producers have updated their recipe or failed to provide full details of their ingredients and processes. This may affect factors including the product style and allergen information, and we would advise that you always check the label and not solely rely on the information presented here. If you are at all uncertain about a product then please contact our customer service team before purchase.
Tasting Notes
Tasting Notes
Producer's Note
Colour
Golden honey.
Nose
- Initial aromas of liquorice are followed by poached pears, chocolate, cream and marzipan. Springbank’s traditional earthy and coastal influence qualities also make an appearance.
Palate
There is no mistaking the red wine tannins from the Gaja Barolo casks, complemented by earthy and woody notes. Swedish lingonberries and rhubarb crumble give the whiskysome sweetness and a touch of sea salt also comes into play.
Finish
This is like raspberry ripple ice cream but combined with peat and spices and a medium dry finish.
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Customer Reviews
I'm frankly amazed this is a 9yo given the complexity in this whisky. There are some really odd notes that I haven't found in another whisky before (although I've probably only tried a couple of dozen single malts). I don't get chocolate or raspberry but the earthy, woody, almost mossy fragrance dominates the palate for me. There's something like cedar too and a lovely amount of peat. I've not tried a Springbank before but have hit a corker here and will definitely be trying more.