From The Brand

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Our 18 year old is full of authority and is a classic, full-bodied dram. With a delicious nose, this whisky will tempt you in and hold your attention as you uncover its unique palate and finish.

65% Bourbon, 35% Sherry

Tasting Notes

Nose: The sherry influence is immediately apparent on the nose, with notes of raisins, prunes, mixed peel and fruit cake. There are notes of hard toffee and crème caramel, along with a spicy, wood element.

Palate: The palate introduces notes of madeira cake, marzipan and gingerbread. There is a sweetness in notes of honey and syrup and the creamy caramel note from the nose persists.

Finish: A woody finish with notes of allspice and aniseed.

From the Brand

At Springbank we pride ourselves on producing a single malt that is made entirely in-house, employing traditional skills that have been passed down from one generation to the next. Produced since 1828, Springbank Single Malts are lightly peated in our kiln and distilled 2.5 times.

Always bottled at cask strength, this is a wonderfully balanced dram that boasts a smooth, buttery body and rich, fruity palate. Add a drop of water to release milk chocolate and vanilla notes.

100% Bourbon 

Tasting Notes

Nose: The peat influence is immediately apparent on the nose, along with initial medicinal and aniseed notes from the Bourbon maturation. Butterscotch and toffee notes add a sweet element, followed by a creamy, nutty aroma.

Palate: Creamy confectionery and smooth toffee follow through from the nose. Sweet lemon sponge cake, cream soda and turkish delight accompany the delicate peat influence.

Finish: A smooth finish with hints of ginger and lemon zest. The gentle peat smoke endures to round off this cask strength whisky.

PRODUCT DETAILS

2006 Lagavulin double-matured in ex-bodega Pedro Ximenez cask wood for an intense, raisiny sweetness that marries beautifully with the smoky power of the regular release to create a massive, rich tasting power-house of a malt. Lagavulin Distillers Edition won Double Gold at the San Francisco World Spirits Competition in 2008, 2009 and 2011. It also won International Wine and Spirit Competition Gold in 1999 (Trophy), 2003, 2006 (Best in Class), 2007 (Two Trophies & Best in Class), 2008 (Best in Class), 2009 (Trophy & Best in Class), 2010 and 2012. It took Gold at the International Spirit Competition in 2004 (Trophy) 2005, 2008, 2009, and 2010. At Scotch Whisky Masters it won a Master in 2008 and 2010, and Gold in 2009, 2011 and 2013. And last but not least, it was judged Best Islay (Peated) Single Malt & Best Islay (Peated) Vintage Single Malt Scotch Whisky at the World Whiskies Awards in 2007 and Best Islay Peated Single Malt Scotch Whisky no age statement there in 2008.

TASTING NOTES

NOSE: Satisfying and enticing; intense peat, vanilla. A raisiny sweetness checks the smoke. Crisp, roasty malt.

PALATE: Sweet and luscious; clear malt, smoke fills the mouth. Very salty tang; coffee, vanilla, a glimmer of fruit.

FINISH: Incredibly long, even for Islay. Fruit, peat, and long-lasting oak. Very engaging and enjoyable.

Nestled 1,000 feet high in Scotland's Monadhliath Mountains, Tomatin Distillery, founded in the 15th century, is a pinnacle of Scottish heritage. The Tomatin 18 Year Old Single Malt Scotch Whisky, crafted from plump Scottish barley, undergoes a meticulous process overseen by Master Distiller Douglas Campbell, with over 50 years at Tomatin. Distilled twice in unique copper-pot stills, the whisky matures for 15 years in ex-bourbon casks before an 18-month finish in Spanish oak casks from Oloroso Sherry. Notable accolades include the 2014 San Francisco World Spirits Competition Double Gold Medal and the 2013 World Whiskies Awards' "Best Highland Single Malt (13-20 Years of Age)," along with a 96-point rating at the 2012 Ultimate Spirits Challenge.

Situated along the Grampian Mountains in the Highlands region of Scotland, Dalwhinnie Distillery was founded in 1897 by John Grant, and was originally named Strathspey Distillery. In 1898, Grant declared bankruptcy and sold the distillery to AP Blyth, who renamed the distillery Dalwhinnie. The name, which roughly translates to "meeting place"in ancient Gaelic, is a reference to the cattle farmers who would pause at the distillery on their journey south to the cattle markets in Crieff and Falkirk. Dalwhinnie Single Malt Scotch Whisky is made exclusively from freshly harvested, plump barley, which is milled and mashed with water sourced from Lochan an Doire Uaine (meaning "Loch of the Green Thicket"). The pure spring water, which travels through local peat before reaching the loch (the loch itself is situated 2,000 feet above sea level), imparts a soft yet subtle complexity to the whisky. Since no other distillery may legally use water drawn from Lochan an Doire Uaine, no other distillery is able to replicate the unique, malty-sweet taste of Dalwhinnie Single Malt Scotch Whisky. After the barley has been milled and mashed, it is fermented in the distillery's original, wooden washbacks. While wooden washbacks are more expensive and difficult to maintain as compared to stainless steel washbacks, they absorb a portion of the heat generated during fermentation, and thus, enable a slower and longer fermentation process. Following fermentation, the wash is distilled twice, first through Dalwhinnie's copper-pot wash still, and then again through its copper-pot spirit still. Dalwhinnie Distillers Edition Highland Single Malt Scotch Whisky was distilled before being matured for approximately fifteen years in oak casks. After its initial maturation, the whisky was double-barreled, or finished, for an additional year in casks that were formerly used to mature Oloroso sherry, before it was finally bottled. The whisky has an aroma of fresh orchards, honey and soft spices that open up to notes of malt, sweet grapes, heathered spices and honey on the palate, and lead to a long finish with touches of oak and vanilla.

Born in December 1839, William Grant became a cattle herder at the age of 7 in order to supplement his family's income. As a teenager, Grant apprenticed as a cobbler and a clerk, and in 1866, he joined Mortlach Distillery as a bookkeeper. For the next two decades, Grant managed the affairs at the distillery, while secretly learning the art of distillation. In 1886, he resigned from his position as distillery manager and bought a field beneath the towering shadows of Balvenie Castle, which he eventually converted into Balvenie Distillery. Today, Balvenie Distillery, situated in the Speyside region of Scotland, remains one of the most independent and prestigious distilleries in all of Scotland. Balvenie Single Malt Whisky is made from fresh, plump barley grown on Balvenie Mains, a 1,000 acre farm situated adjacent to the distillery (the farm has been the distillery's source for barley for over a century). After the barley is harvested, it is malted at the distillery with spring water sourced from the rolling Speyside hills that overlook the distillery. During the malting process, the barley is turned up to four times a day in order to ensure that it germinates evenly (Balvenie is the only single malt Scotch whisky distillery that continues to grow and malt its own barley). Once the barley has been malted, it is milled and mashed at the distillery before being fermented using a proprietary strain of yeast. Following fermentation, the wash is distilled twice, first through Balvenie's copper-pot wash still and then again through its copper-pot spirit still. "The most important reason for using a copper still,"explains Dennis McBain, Balvenie's coppersmith, "is that it acts as a catalyst. It removes any sulphur which may be carried over from the fermentation process prior to distillation." McBain, who joined Balvenie Distillery in 1959, is one of the oldest coppersmiths remaining in the industry. In addition, the size and shape of Balvenie's stills the stills' necks have unique boil balls that are nicknamed "Balvenie Bowls" results in Balvenie's signature bold and malty flavor profile. "The size and shape of the boil ball allow for the vapors to mix before continuing up the head,"explains McBain. "That helps make The Balvenie special." The Balvenie 17 Year Old Doublewood Single Malt Scotch Whisky was originally made in homage to David Stewart (Balvenie's Master Blender), who celebrated five decades of working at the distillery in 2012. Following distillation, The Balvenie 17 Year Old Doublewood matured in traditional, American oak casks before being double-barreled, or finished, in European oak casks that were previously used to mature sherry. As a result of spending seventeen years in oak casks, the whisky has deep notes of vanilla, green apple, and toffee. Aroma of oak, vanilla and green apple. Notes of dark fruits, raspberries, toasted almonds, coffee and butterscotch lead to a finish that is deep and lush, with notes of fruits mingled with spices. Balvenie 17 Year Old Doublewood earned a score of 95 points from The Tasting Panel Magazine, which said that the whisky had a "long, smooth toasty finish" that was "elegant." 

Sitting alongside its 11s series counterparts, this Ten Year Old brings a subtler, more mature dimension to the otherwise youthful exuberance of the .1, .2 and .3 spirits. While we deliberately keep the barley influence forward in the .1 and .3 editions, our .2 and Ten Year Old editions introduce cask influence at varying ends of the Octomore age spectrum. While the malt for our Octomore Ten Year Old is initially higher in PPM, the influence of those 5 extra years results in a calmer, deeper spirit.

TASTING NOTES

CHARACTER: Grown up Octomore, relaxed and refined, with age we lose some of the vitality but develop a sense of calm and deep complexity.

AROMA: Wonderful Bouquet of Peat and fruit. Nectarine and citrus fruits with hints of pineapple and mango, a depth of rich sweetness and complexity. Vanilla and oak sugar, nutty and vibrant. With age the fruit comes through so well, and the depth of flavour is wonderful, more exotic fruits and that citrus and minerality character which is the DNA of our spirit.

TASTE: Wonderful salty tang on the lips, leading into a viscous and honey like texture. Beautiful fruit notes and sweet oak make this a joy to hold on the palate, the peach, ripe pineapple and mango, dried apricot and peach notes are beautifully weighed against the smoke and oak, the extra age and combination of casks bring a level of maturity to this expression of Octomore that gives a new dimension to our understanding of this exceptional single malt

FINISH: Oak driven, coconut, tobacco, vanilla, then smoke. The time in the cask has calmed the smoke, both through the phenols lowering naturally over time and the influence of the oak becoming greater.

COLOUR: Gold.

Triple distilled then matured for over eighteen years for a refined whisky. The result: a refreshing Lowland Single Malt whisky with the added infusion of ripe citrus and green tea, the warmth of toasted almonds and the signature smooth, delicate Auchentoshan taste. Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TASTING NOTES

TO THE EYE: Expect a deep golden summer barley colour to each glass of this Single Malt. What gives whisky its colour? Our careful and methodical maturing process over the course of 18 years. As the Single Malt comes into contact with the barrel, a new colour and flavour profile is created over time.

TO THE NOSE: Fresh tobacco leaf, then some sweetness, layered with a hint of caramelised sugar, green tea and almonds. 

TO THE TONGUE: A smooth whisky taste with a floral freshness and a burst of sweet barley at first. This gently ebbs, revealing a tangy zestness of Auchentoshan whisky. The palate is left alive and refreshed. 

TO THE END: A long, lingering well balanced Single Malt. A dram that invigorates the senses. 

Founded in 1994 by Harold Currie, the Arran Distillery is one of the last remaining independent distilleries in Scotland. "The reason the distillery was built on the Isle of Arran," says James MacTaggart, Arran's master distiller, "was because there is a very good water supply here. In fact, it was tasted and it was decided that it was probably one of the best water supplies in Scotland for making whisky." When the distillery was finally completed in 1995 construction was halted for nearly a year when a pair of Golden Eagles built their nest near the distillery it became the first legal distillery on the Isle of Arran in over 150 years. Arran Single Malt Whisky is made exclusively from unpeated Scottish barley, which is malted and then fermented using a proprietary strain of yeast. Once the barley has been fermented, the wash is distilled twice first through Arran's copper-pot wash still and then again through Arran's copper-pot spirit still. The stills were custom designed, says MacTaggart, and "shaped to allow the lighter vapors to come up through the stills." As a result, Arran Single Malt Scotch Whisky has an appreciably softer and more delicate flavor profile as compared to other Scotch whiskies. Arran Single Malt Whisky Port Cask Finish was matured for approximately eight years in traditional oak casks. Following its initial beauty rest, the whisky was finished in used Port casks sourced from Portugal. Much as with Arran Sauternes Cask Finish, the whisky was closely monitored by Arran's master distiller in order to ensure that the whisky was well-balanced yet bold. The whisky has a reddish-bronze color, along with an aroma of red fruits, roasted nuts and vanilla spices. The palate is layered, with touches of fruits and spices complementing notes of cinnamon, apples and raisins, and leading to a sweet, honeyed finish.

Founded in 1836 on the Recherlich Farm in Speyside, Scotland, Glenfarclas Distillery has a storied history. Originally established by Robert Hay, a tenant farmer, it later passed to John Grant, a cattle breeder, and was rescued from bankruptcy by the Grant Brothers. Today, George S. Grant, the sixth generation, manages this independent distillery.

Glenfarclas Single Malt Scotch Whisky, made from freshly harvested barley and Ben Rinnes Mountain spring water, embraces tradition with direct-heated copper-pot stills. Glenfarclas 105, a cask-strength expression, originated in 1968 as a Christmas gift. This classic whisky, rated 95 points by Wine Enthusiast, offers an aroma of apples, pears, and dark coffee. With water, it reveals rich spices, oak, and sherry on the palate, concluding with a long, smooth finish and a lingering smoky flavor. Recognized for its almost bourbon-like beauty, Glenfarclas 105 remains a "Best Bang For Your Buck" according to Malt Maniacs.

Peated to a heavyweight 40ppm, Port Charlotte Scottish Barley is a cuvee crafted from cask profiles originally selected by master distiller Jim McEwan. It showcases the supreme elegance of this remarkable single malt – a union of the classic floral elegance of Bruichladdich and heavy peat. Trickle distilled from 100% Scottish Barley the spirit gently matures in the lochside village of Port Charlotte before being bottled here at the distillery using Islay spring water.

TASTING NOTES

Character: The texture is extraordinarily rich with a huge depth of character. The smouldering heat of peat fires pulls you into a whirlpool of islay flavours and aromas but with such finesse that you welcome the storm.

Colour: Gilded lily.

Nose: Opening with assertive waves of peat smoke and Atlantic squall, the olfactory system is on high alert in anticipation of some major sensory excitement. A swell of aromatics flood the senses with notes of iodine, salty canvas, crushed sea shells, charred oak staves, black pepper, paprika and leather tobacco pouches. The second wave brings vanilla, figs and soft plump dates, marinated pear, freshly milled malt, dark sweet toffee and cracked walnuts. It’s smoky. It’s smouldering. It’s sensuous. Just close your eyes and inhale long and deep. This is aromatic awesomeness.

Palate: Wow! Waves of the sweetest, smoothest, warmest smokiest spirit that you have ever experienced flood onto the palate like the atlantic surf on Saligo Bay. It is potent, focused and the flavours explode brilliantly onto the palate. Full of depth and complexity, the smokey sweetness of the barley contrasts beautifully with the marine freshness of the spirit and the richness of toffee and vanilla. The complexity is enhanced further with a citrus twist and then mellow oak tempers the fire. Once the taste buds adjust to what is happening, they rejoice in the company and pleasure of this young Celt.

Finish: It’s long and heart-warming, arousing feelings of pride and passion. It brings courage and strength, honesty and faith to your very soul.

Mood: It cries “freedom”. You are in a good place and you envy no man. You feel alive and ready for whatever lies ahead, knowing that the true spirit of Islay is with you.

In 1815, Donald and Alexander Johnston began leasing nearly 1,000 acres of land on the island of Islay. Their intent was to raise and sell cattle on the land and as a result, they began growing barley to be used as feed for their livestock. Following a particularly bountiful harvest, the brothers distilled the excess grains they had grown into whisky, and sold it to the inhabitants of the island. Soon thereafter, the brothers found it more profitable to distill whisky than to raise cattle, and Laphroaig (pronounced La-froyg) Distillery was born. For over a century, the distillery would remain in the hands of one of Johnston's descendants. In 1954, however, Ian Hunter passed away childless and bequeathed the distillery to Bessie Williamson, a secretary that had been working at the distillery for two decades. Hunter was incredibly protective of the distillery while he slowly revealed its secrets to Williamson after she had earned his trust, Hunter prevented a cooper who was employed at the distillery from publishing his memoirs because they described the workings of the distillery in too great a detail. Laphroaig Single Malt Whisky is one of the most flavorful and intense whiskies made anywhere in the world. During Prohibition, it was one of the few whiskies still legally imported into the United States, as it was considered a medicinal spirit. Laphroaig Single Malt is made from the finest Scottish barley, which is then malted at the distillery and smoked over a peat flame. Unlike other distilleries which source peat from the Scottish mainland, the peat used to smoke Laphroaig barley is made from the heather, mosses and lichens of Islay and adds a distinct iodine-like flavor to the whisky. After the barley has been malted and peated, it is fermented before being twice-distilled through Laphroaig's copper-pot stills. The unique stills have an usually flat base and flat surfaces, which contributes to the overall intensity of the whisky. Laphroaig 25 Year Old Single Malt Whisky is aged for a minimum of 25 years in a combination of European oak casks that were previously used to mature Oloroso sherry and American oak casks that were previously used to mature bourbon. In addition, the maturing casks of whisky are laid to rest in the distillery's warehouses, which are situated along the shores of Loch Laphroaig. As a result, the whisky is imbued with a slightly salty tang that compliments the whisky's notes of dried fruits, cinnamon, and smoky peat. Once the whisky has matured for a minimum of 25 years, it is bottled at cask strength. Laphroaig 25 Year Old Single Malt Whisky was awarded the Gold Medal at the International Wine and Spirits Competition, where it was named "Best in Class." In addition, it earned a score of 95 points from Whisky Advocate, which said that the whisky "brilliantly fuses two different styles of whisky into a single, remarkable experience."