Springbank 1919
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 1919 |
| Bottled Year | 1970 |
| Age | 50년 |
| Cask Type | - |
| Cask Number | 715 |
| Bottles Released | 24 |
| ABV | 37.5% |
| Volume | 750 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
1919년 증류액을 50년간 숙성해 병입한 이 위스키는 빅토리아 시대 증류의 흔적을 그대로 보존한다. 노즈에서는 순수한 왁스와 금속 광택제, 약초 시럽이 명확하게 드러나고 갈라진 가죽과 삼나무가 층을 더한다. 팰럿은 먼지 같은 건조함으로 시작해 짭짤한 부이용과 감칠맛, 캠퍼와 퍼티로 발전한다. 37.5도라는 낮은 도수에도 복합성이 유지된다. 피니시는 중간 길이로 잉크와 타라곤, 회향의 건조함이 남는다.
AITasting Notes
Colour
gold
air Nose
unquestionably an ancient style of malt whisky - we’re really more in the realms of Victorian distilling with this one. That is to say deeply scented with pure waxes, metal polishes, vapour rubs, herbal cough medicines, coal scuttles dust, old cracked leather, sheep wool oils and many deep and compelling mechanical and oily complexities. Lots of dry medical ‘vaporous’ aromas with many dried our wee herbal and liqueur-ish touches. Also old pressed wildflowers kept within very old books. Some cedar wood cigar boxes and various wee mineral oil notes and hints of animal furs and grease. Complex despite being only 37.8% abv
restaurant Palate
dusty initially, very herbal and focussed on bouillon stocks, salty old umami broths, dried out waxes and things like old boot and metal polishes. More impressions of sheep wool and a lot of camphor, hessian and putty. Almost painfully old style; a complete departure from almost anything to do with modern whisky. Indeed, these animalistic and ‘fatty’ attributes being to rise. Barbour grease, more mineral oil, rapeseed oil and hints of natural tar. There’s sweetness too, but it’s like some very leathery and salty aged mead mixed with ancient Sauternes
timer Finish
medium, which is impressive really, you do feel it has perhaps lost some steam (did it really have ‘steam’ to begin with when bottled?) but there’s a lot of dry earthiness, dusty pollens, ink, bone dry herbs such as tarragon and wee touches of fennel, medicine and this persistent mineral/waxy aspect