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This is my first Campbeltown whisky, but with the exception of its light peat influence, I would have said it had a classic Speyside profile, similar to (but better than) the Glenlivet or Glenfiddich 12 and not altogether dissimilar from a Glenfarclas.
Color: dull gold.
Nose: apples, pears, and barley, with the slightly musty sweetness of dead flowers (that's the peat). Wet and mossy, like the woods after a heavy rain.
Body: medium and creamy.
Palate: oaky, malty, and salty, with a tinge of cinnamon spice and nuttiness. Water mellows it and brings out a sweeter vanilla quality. Not much peat here. Just the mildest suggestion of char.
Finish: medium-length with a lingering flavor of salty, chocolate almonds. A little bit of the peat influence returns but disappears quickly.
Again, had this been a blind taste test, I probably would have pegged this as a peated Speyside of some kind. This was a solid whisky, though a bit over-priced ($70). I've heard Springbank improves dramatically with age, and this was satisfying enough that I'd definitely be willing to invest in an older bottle down the road.