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Here is my recent video review:
I reviewed this bottle about three months ago and it has improved dramatically in the past month since I took it to a party and it got down to about two-thirds empty.
If I had known how better it would get, I would have poured half into an empty bottle and let both oxygenate for a while and then poured it back into the Springbank bottle again.
Nose: Rich cream, honey, Granny Smith apple, pie crust, toasted barley malt, butter scotch.
Mouth: Honey comb, toffee, strawberries, quince, smoke, cashew, graham crackers, brine, white chocolate, oat bran.
Finish: Nice and long. Pie crust again, baked peaches, Tibetan pink salt, brine, rhubarb, turbanado sugar.
One the death: brown sugar, cream, café au lait, Werthers butterscotch hard candy.
Adding water is ill-advised in the case of this fino. It can bring out a slight sulfuric tinge and the whisky waters down terribly fast for some reason, given its relatively admirable ABV. A vibrant, many-faceted creature. Mercurial and dynamic. It really changes depending upon what you have already eaten in the past thirty minutes, as well as how long it's been in the glass.