Springbank 1996 DT Rare Auld
| Category | SINGLE MALT |
| Distillery | Springbank |
| Bottler | Duncan Taylor (DT) |
| Bottling Series | Rare Auld |
| Vintage | 1996 |
| Bottled Year | 2009 |
| Age | 12년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | 81 |
| ABV | 52.4% |
| Volume | 700 ml |
| Label | - |
| Country | Scotland |
| Region | Campbeltown |
Flavor Profile
Tasting Notes
잔을 흔들고 잠시 기다리면 익힌 버터와 크림 소스 같은 낯선 냄새가 먼저 올라온다. 코를 더 가까이 하면 차이브와 파슬리, 레몬즙과 소비뇽 같은 흰 와인 향이 이어지고 마당에서 태우는 모닥불 연기가 스친다. 십오 분쯤 두었다 한 모금 머금으면 52.4도가 꿀과 건포도, 무화과와 대추야자의 단맛을 한꺼번에 내놓는다. 삼켜도 그 단맛은 방향을 바꾸지 않고 그대로 이어진다. 1996년 레어 올드는 서두르면 놓치는 위스키다.
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