Springbank 1996 Vintage
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | Vintage |
| Vintage | 1996 |
| Bottled Year | 2008 |
| Age | 12년 |
| Cask Type | Amontillado Sherry Cask |
| Cask Number | 256 |
| Bottles Released | 634 |
| ABV | 52.9% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
금빛이 잔 벽을 따라 천천히 미끄러진다. 아몬티야도 셰리 캐스크의 영향이 뚜렷해 익힌 버터와 크림, 허브의 향이 먼저 나오고 레몬즙과 흰 와인의 신맛이 그 위에 얹힌다. 스프링뱅크치고는 드물게 건조한 인상이다. 시간이 지나면 꿀과 건포도, 열대 과일이 열리고 입에서는 무화과와 대추, 파인애플의 단맛이 또렷하게 이어진다. 52.9도의 여운은 길지만 말린 과일에 오래 머문다.
AITasting Notes
Colour
gold
air Nose
a lot of wood influence in this one that starts on cooked butter, cream sauce and a blend of herbs such as chives and parsley. Very unusual but pretty interesting. The sourness grows bolder and comes now along some faint metallic notes as well as a little porridge, lemon juice and big notes of white wine (sauvignon, I’d say). There’s also quite some smoke (garden bonfire) in this very, very unusually dry Springbank. Grass. Little fruits, no coconuts, no honey. Really improves after a good fifteen minutes, getting more honeyed and raisiny, with also some beautiful whiffs of crushed tropical fruits (mangos, passion fruits) and marzipan. Incredible development, this two-step malt should not be rushed
restaurant Palate
excellent attack, much more focused, on honey, raisins and other dried fruits. Figs, dates, pineapples and all that jazz. The problem – well, is it really a problem? – is that it stays on these beautiful flavours and just wouldn’t develop any further. Maybe a little vanilla crème
timer Finish
long but guess what? Yet again on honey and dried fruits