波本桶及PX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 PX 10是雪莉酒桶系列的一員。波本桶熟成7年，再在首充的PX（Pedro Ximenez）桶熟成3年。Springbank的個性與甜美、濃厚的PX風格相結合，打造出完美暖心的威士忌。
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：
55%
品酒筆記：
香氣：
一開始就呈現出明顯的雪莉酒桶影響，濃郁的椰棗糖漿和提子乾的香氣開啟了這款美酒。
味道：
首先是單寧和香料的味道，帶有可樂糖、櫻桃薄荷糖、肉桂和焦糖的味道。在PX桶強大的影響下，Springbank依然在油脂感中保留了自己經典的特色。
收結：
單寧延續到餘韻，提子乾和濃郁的香料反映出PX鮮明的個性。
Matured in Bourbon and PX 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.
Springbank PX 10 is part of the Sherry Series. matured for 7 years in Bourbon casks and 3 years in fresh Pedro Ximenez casks. The Springbank character married with the sweet, rich PX influence creates a perfect winter-warmer dram.
Region:
Campbeltown
Origin:
Scotland, United Kingdom
Type:
Whisky (Single Malt)
Volume:
700ml
ABV:
55%
Tasting Notes:
Aroma:
An unmistakable Sherry influence presents itself from the beginning, with rich notes of date syrup and raisins kicking off this full-bodied dram.
Palate:
A tannic, spicy element is introduced in the palate, along with notes of cola cubes, cherry menthol, cinnamon and caramel. The typical Springbank characteristics hold their own against the heavy PX influence in an apparent oiliness and damp, dunnage note.
Finish:
The tannic element continues through to the finish, and PX qualities come to the forefront in notes of sultanas and rich spices.
