Springbank 15 Years

This new Springbank expression was almost sold out shortly after it had been launched. The high percentage of sherry casks conjures up memories of the old bottlings.

This new Springbank expression was almost sold out shortly after it had been launched. The high percentage of sherry casks conjures up memories of the old bottlings.

Details about this bottle Edit
1658
Springbank
Scotland, Campbeltown
Single Malt Whisky
15 Years
46%
0.7 l
Original bottling
Sherry
Chill filtration - Without
Average tasting notes Tasting notes
Calculated from 53 Tasting Notes
i
Nosing
Sherry:
Sweet:
Peat Smoke:
Fruit:
Maritime Notes:
Vanilla:
Oak:
Caramel:
Seaweed:
Herb:
Spices:
Salt:
Medicinal Smoke:
Dark Chocolate:
Zitrus:
Apple:
Chocolate:
Herbs:
Tropical Fruit:
Dried Fruit:
Nuts:
Almonds:
Honey:
Malt:
Bonfire Smoke:
Iodine:
Grass:
Plum:
Barley:
Leather:
Cake:
Tobacco:
Wheat:
Alcohol:
Melon:
Lime:
Peach:
Pear:
Raisin:
Tasting
Peat Smoke:
Sherry:
Spices:
Sweet:
Oak:
Nuts:
Fruit:
Oil:
Zitrus:
Malt:
Vanilla:
Pepper:
Maritime Notes:
Herb:
Raisin:
Chocolate:
Caramel:
Dark Chocolate:
Lemon:
Salt:
Cherry:
Medicinal Smoke:
Honey:
Fig:
Chili:
Grapefruit:
Herbs:
Pear:
Seaweed:
Ginger:
Leather:
Barley:
Bonfire Smoke:
Apple:
Orange:
Heather:
Tropical Fruit:
Iodine:
Alcohol:
Clove:
Almonds:
Tobacco:
Hazelnut:
Dried Fruit:
Nutmeg:
Grass:
Finish
Sherry:
Spices:
Peat Smoke:
Oak:
Maritime Notes:
Sweet:
Malt:
Salt:
Herb:
Fruit:
Seaweed:
Leather:
Pepper:
Chili:
Alcohol:
Tropical Fruit:
Apple:
Coffee:
Zitrus:

Tasting Video

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Quality rating of this bottle

4.2 Rate
138
Tasting Notes 53

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02. Dec 2014
06. Aug 2019
14. Sep 2019
28. Jan 2019
horst_s_2
28. Jul 2015
Nose:
Medicinal, sweet dark fruits
Taste:
Full, spicy, light sweetness, oak, chocolate
Finish:
Long and spicy
Nosing:
Demerara sugar, dark chocolate, Christmas cake, almonds, toffee, oak
Taste:
Creamy, raisins, dark chocolate, figs, marzipan, brazil nuts and vanilla
Finish:
Oak and sherry notes sustain and mingle with hints of leather
22. Jun 2016
25. Sep 2016
25. Sep 2016
23. Nov 2016