波本桶及雪莉桶熟成
Springbank蒸餾廠由Mitchell家族於1828年正式創立。它見證了坎培爾(Campbeltown) 如何成為一個盛極一時的威士忌產區，擁有不少於 34 家蒸餾廠。
如今，Springbank是該區僅有的三家蒸餾廠之一，也是蘇格蘭最古老的獨立家族蒸餾廠。經歷五代人的百年歷史，他們始終如一地在自家的蒸餾廠完成100%的生產過程。這意味著無與倫比的品質控制，將百年的經驗和熱情傾注到世界一流的威士忌中。
由於使用輕度泥煤大麥、傳統方法和獨特的2.5次蒸餾工藝，Springbank複雜、濃郁，帶有點點海洋鹹味。
近數十年來，Springbank經常供不應求。由於廠方堅守原則(例如他們燒煤炭和儲存的方法)，產量有限，所以一支Springbank非常珍貴難求。
Springbank 12年是慷慨的原桶強度。在波本桶 (60%) 和雪莉桶 (40%)中熟成。層次複雜，完美平衡。加一點水，釋放出牛奶朱古力和雲呢拿的味道。
地區：
坎培爾(Campbeltown)
產地：
蘇格蘭，英國
種類：
威士忌(單一麥芽)
容量：
700ml
酒精度：
54.1%
品酒筆記：
香氣：
以蜜餞蘋果的甜香開始，然後是巴馬火腿、榛子和杏仁蛋白軟糖的香氣。
味道：
柔和的泥煤煙燻味、酸櫻桃和茴香的味道，伴隨著忌廉般的口感，讓人想起吉士醬。
收結：
沿海的影響在餘韻中浮現，帶有鹽水、油和海鹽焦糖的味道，以及悠長的泥煤煙燻味。
Matured in Bourbon and Sherry casks
Springbank Distillery is officially founded in 1828 by the Mitchell family. It has witnessed how Campbeltown became a thriving malt whisky region of no fewer than 34 distilleries. Today, Springbank is one of only three distilleries operating in the region and is the oldest independent family-owned distillery in Scotland.
They always carry out 100% of the production process on one site, which means unrivalled quality control and the opportunity to pour decades of experience and passion into every drop of the world-class whisky. Thanks to the use of lightly peated barley, the traditional method and a unique 2.5 distillation process, it is a complex, full bodied maritime dram.
In the last ten years, demand for Springbank has tripled, but because of the principles of the distillary, the production capacity is limited. That's why Springbank is precious and hard to find.
This 2023 release of Springbank 12 Cask Stength comprises a mix of Bourbon(60%) and Sherry casks(40%), it is wonderfully complex and perfectly balanced. Add a drop of water to release milk chocolate and vanilla notes.
Region:
Campbeltown
Origin:
Scotland, United Kingdom
Type:
Whisky (Single Malt)
Volume:
700ml
ABV:
54.1%
Tasting Notes:
Aroma:
Toffee apple sweetness kicks off this cask strength whisky, along with notes of parma ham, hazelnut and marzipan.
Palate:
The palate introduces soft peat smoke and notes of morello cherries and aniseed, accompanied by a creamy mouthfeel reminiscent of custard creams.
Finish:
The coastal influence emerges in the finish in notes of brine, oil and salted caramel, along with the endurance of the peat smoke.
