Springbank 1998 Private Bottling
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Distillery Bottling |
| Bottling Series | Private Bottling |
| Vintage | 1998 |
| Bottled Year | 2013 |
| Age | 17년 |
| Cask Type | Fresh Sherry Hogshead |
| Cask Number | - |
| Bottles Released | 267 |
| ABV | 52.4% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
Colour
amber
air Nose
big, unctuous and rather beefy in style that blind I would just have said was sherry rather than obviously port. Goes on with natural tar, leather, herbal bitters, dark chocolate and wee hints of miso and soy sauce. I really love this style, but you need a serious appetite and a knife and fork to tackle it. Even begins to show notes of marmite on brown toast, ancient Fernet Branca, English mustard and Bovril. Suspect you could make a terrific meat pie using this as a base for the stock. With water: heather ales, fresh pumpernickel bread, pumpkinseed oil, meat gravy, rancio, game meats and more natural and soft tarry notes
restaurant Palate
yes! Big, powerful, lean, earthy, drying and meaty. Port doing an impression of sherry once again. Lots of roasted nuts, walnut liqueur, herbal tonics, old school cough medicines, winter spices, natural tar, beef stock, bouillon and black miso. Feels like this was captured just at the right moment. With water: this impression of bitter herbs becomes more heightened, there’s also more lean, leathery aspects, more meats, cocktail bitters, tar, soot, canvass, putty, bitter citrus piths and aged black teas
timer Finish
long, leafy, herbal, nicely bitter, subtly meaty and with, hessian, dried seaweed, heather and camphor
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