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Hazelburn 10 Year Old

Frying Oil

4 087

@markjedi1Review by @markjedi1

1st May 2018


  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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Hazelburn was a distillery in Campbeltown that produced exactly 100 years, from 1825 to 1925. And while she has now been closed for nearly a century, a single malt of the same name has been produced at Springbank for the last 20 years (since 1997). It is an unpeated triple distilled variety of this Campbeltowner. Strangely enough, it is only my fifth encounter with Hazelburn.

Sturdy, creamy nose on breakfast cereals, white fruit, paraffin, frying oil, litchi from a can and vanilla. Underlying you’ll detect the typical characteristics that you also find in Springbank such as chalk, jute and ship’s rope. Soft and inviting, though clearly young.

On the palate, I immediately think of Springbank as well, but without the peat (note to self: doh!). Very creamy, spicy, waxy on paraffin, lime, chalk, (a lot of) ginger and something of cod oil. A salty note. But claiming this is completely unpeated, seems a bit off the mark. Could it be residue in the pipes? I do get an unmistakable peaty tang on the nose – which is very good, by the way.

The finish is medium long, mineral and waxy and – surprise! – quite smoky. It dies a mildly bitter death.

The nose was young, but not disturbingly so. On the palate and finish, this is simply marvelous. But unpeated? I think not.

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