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Springbank 12 Year Old Cask Strength

Batch 9 vs Batch 5

0 791

LReview by @Lifewaterforce

3rd Jul 2015


  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

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Distribution of ratings for this: brand user

After not keeping my word to OlJas about posting it straight after my Batch 5 review i finally post this review.

Nose: Dense wood smoke (bark, heavy), a smoked-meat note and motor oil (2 stroke) greets you in a powerful manner. Pineapple sweet&sourness comes through with quince, grapefruit and coconut milk (with that sweet ripe sourness they provide). Barbecue honey glaze, cloves and mushrooms cap off the nosing notes, already lots of action from the glass.

Palate: Peking duck (glazed duck dish) and fudgy (not as much as #5). A strong "fusty" note of blue cheese comes at you. This note stays with me a while before black pepper and sherry stones arrive.

Finish: The black pepper clings on with light, pungent peat and orange marmalade. Some bitter pungent wood smoke at the tail end.

Well a punch of a whisky this was! As a peat monster metaphor this is more Laphroaig than Lagavulin (as this springbank isn't that much of a peaty whisky). I read BARutledge's review before and agree with many things and it seems the score will be close (can't remember what he gave now). The batch 9 is yet again a hugely flavorsome and well crafted Springbank, i love the unusual flavors you extract from these whiskies.

As for the comparison the batch 9 beats out the batch 5 on the arrival and draws on the nose and development. But, the batch 5 has the better finish and balance so this gets one mark less, but it's very close. The DNA is there, 4 batches between, and this is comforting that Springbank has shown consistency in a time where it is probably the whisky enthusiasts greatest luxury. This is just my opinion and it wouldn't surprise me if someone else would prefer batch #9, all i can say is they are close, they are like rival brothers. Very similar (or same) DNA/genes but very different character. The fifth batch is the calmer older brother while the ninth is the feisty, energetic younger brother. Both are excellent, and my guess is batch #10 is close to these two.

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Ol_Jas commented

Beautiful! I'm really interested in this feisty little bro. Thanks for the review and especially for the comparisons.

7 years ago 0

Lifewaterforce commented

Thank you OlJas, a little overdue but glad you appreciated the comparison and the review. With the smokey embers, oily nose and fusty blue cheese on the palate you'd be sure to enjoy this over a LOTR movie rewatch ;) There is also a wonderful interaction between sweet, sour, salty and bitter in this one that i forgot to mention

7 years ago 0

Nozinan commented

Not sure where umea is but you must not have good access to authentic Chinese food. Beijing duck (as it is now called) is not glazed, but specially roasted, cut and served in a unique manner.hmm getting hungry.

7 years ago 0

Lifewaterforce commented

@Nozinan I think it is me who got my food vocabulary confused ^^ But to rectify: The Beijing duck note is the one i meant but i forgot the nature of the dish, or rather had a erroneous memory of it's preparation when i had it at an authentic Chinese restaurant. Sorry to food lovers everywhere, mainly on this site. Btw Umea isn't where i had Beijing duck but they do lack proper authentic Chinese food here

7 years ago 0

Cunundrum commented

What's the ABV of the 5?

7 years ago 0

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