Price Point: Unknown for 750 ML
Welcome to the second review in my Blackadder series. If you missed my first one, you can read it here. This week’s review visits Springbank Distillery on the island of Campbeltown. Here’s a little background of the distillery:
Springbank Distillery is unique. It is the oldest independent family owned distillery in Scotland. Founded in 1828 on the site of Archibald Mitchell’s illicit still, the Springbank Distillery is now in the hands of his great great great grand son, Hedley G. Wright. Owned by Mr Wright’s J&A Mitchell & Co Ltd, Springbank is the only distillery in Scotland to carry out the full production process on the one site. 100% of the traditional floor malting, maturation and bottling is done at the distillery in Campbeltown. It produces the most hand made whisky in Scotland, with traditional production methods being used throughout the process, and human involvement at each and every stage.
Just like my last review of the Blackadder Longmorn Distillery whisky, this one’s nose is light with the preliminary high notes of an Irish. Rich toffee makes a brief appearance. This is a peated whisky that holds back in its aromas.
In the mouth, Springbank Distillery 1991 is peaty and complex. The label suggest coconut (Balvenie Caribbean Cask anyone?), and I definitely taste it. There’s just a touch of smoke, a pinch of malt, and some leather to round things out. Toffee is back again to sweeten the palate. The maritime terroir of Campbeltown is very apparent in this whisky. This is a robust tasting Scotch considering its underwhelming nose.
The finish is long with plenty of sea salt. You may need a glass of water to wash this down.
Rating & Recommendations
I enjoyed Blackadder Springbank Distillery 1991, which is why it has earned an 85 out of 100.
This is a step up from the last whisky I reviewed, but I’m sure there are still better whiskies ahead in my Blackadder series of reviews.