Springbank 1996 Arc Shells from the Bay of Caraccas
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Archives (Arc) |
| Bottling Series | Shells from the Bay of Caraccas |
| Vintage | 1996 |
| Bottled Year | 2016 |
| Age | 22년 |
| Cask Type | Refill Bourbon Hogshead |
| Cask Number | 550 |
| Bottles Released | 284 |
| ABV | 54.9% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
노즈는 초콜릿과 오래된 데메라라 럼, 진하게 내린 에스프레소 쪽으로 곧장 향한다. 뒤이어 파슬리와 쪽파 같은 허브, 훈제육과 옅은 숯 연기가 명확하게 드러난다. 팰럿에서도 같은 축이 이어져 오렌지 마멀레이드를 채운 초콜릿과 커피, 소고기 육수의 감칠맛이 발전한다. 54.9%의 도수는 물을 조금 더할 때 쓴쑥과 아니스, 셀러리 계열의 허브를 추가로 열어준다. 피니시는 길고 홍차의 탄닌과 쓴 초콜릿이 남는다.
AITasting Notes
Colour
coffee
air Nose
another school, another paradigm. Chocolaty sherry at both its heaviest and its brightest. I cannot not think of a very old Demerara rum, of a cup of ristretto, of a glass of tar liqueur and of a bowl of beef stock. Then chocolate, various herbs (parsley, chives), smoked meat and just whiffs of wood smoke, or is that charcoal? Add a spoonful of artisan strawberry jam. With water (bloody procedure): a magnificent development on aromatic herbs, it’s funny that we’re now finding in this nose what used to be in the 1958’s palate, that is to say wormwood, aniseed, sorrel, celery, absinth… There’s also a magnificent oak, I don’t know why I’m now thinking of the old Willets from the good old US of A
restaurant Palate
I’m tempted to just write ‘same’. Except that there’s even more chocolate than in the nose, more chocolate than in chocolate, in any case. Chocolate filled with orange marmalade and just bits of coffee. Water should further unlock it… With water: you bet it does! Could you please give another buzz to the anti-maltoporn brigade? We’re now finding in the ‘diluted’ palate what was in the ‘undiluted’ nose. Strange echoes, or the fourth dimension? So old Demerara rum, ristretto, tar liqueur, beef stock, more chocolate, various herbs, smoked meat and charcoal
timer Finish
long, a tad drier as (almost) usual, with some ‘black’ tannins akin to those of Russian tea. And bitter chocolate