SPRINGBANK

The Perfect Fifth Springbank 1993 #315 25 Year Old Single Malt, 52.3% ABV,

Vintage
1993
Strength
52.3%
Bottled Year
2019
Region
CAMPBELTOWN
Cask Type
Matured In Sherry
Bottles
522
This venerable whisky is reminiscent of the Springbank 25 year olds of the early 1990s, and so we believe the cask is one seasoned in the old style, a rare find in today’s market. Characteristic of Campbeltown whiskies, salt dominates on the nose, followed closely by the rich fruitiness notable in Springbank whisky, offering up dried apricots and spiced pear. Peaty notes creep up slowly, as the coastal style makes an impact with smoky, chocolate rich notes on the palate. A rich, oily middle and a long finish, the richness complemented by lighter lemon notes and barley sugar.

Cask No. 315

Flavour Wheel

SPRINGBANK
  • Nose: Anyone who remembers the old Springbank 25-year-olds of the early 1990s will recognise this aroma as a direct descendent – indeed it is near enough identical in both weight and character. The huge, nuggety oak is faultless (this must have come from a cask which had been seasoned in the old – virtually lost – style). Salt dominates but there are dried apricots and spiced pear, too. Meanwhile the vaguest of peaty notes (and I mean the odd atom here and there!) teases away as a barely audible background noise, which automatically becomes louder the moment you spot it…

    Taste: A malt on the threshold of perhaps dallying too closely with the oak. But that coastal-style bite makes just the right contact with the salty tannins and cocoa laden phenol to make a course for more complex and satisfying port. Just enough oil makes the middle rich and promises a long finale.

    Finish: Drier, as is to be expected, as the tannins raise their game. Still salty, but a little barley sugar and lemon juice lightens the intensity, though – happily, by not too much; the residual oils ensure the finish is of extraordinary length.

    Balance: A real return to the past here with Springbank in its most full-bodied, uncompromising and complex style which those of us who discovered the distillery in the 1980s remember with great affection.

    - JIM MURRAY’S WHISKY BIBLE 2020

Region: CAMPBELTOWN

Campbeltown is part of mainland Scotland but it's found at the foot of the Mull of Kintyre and was once a thriving whisky hotspot with over 34 distilleries, however it's now home to just 3. Once at a high of 34, a slump in the 1850’s meant this number was halved and what followed was a calamitous fall from grace for Campbeltown. A mixture of improved transportation links to the rival distilleries in the north and a decline in quality as distillers cut corners for mass-production resulting in an inferior product.


Today, Campbeltown Whisky is known for its dryness and sometimes pungency taste because of its location, the region sticks out of the mainland and is actually closer to neighboring islands Arran and Islay than any other mainland producer.

The region is relatively small, yet the distilleries produce very different whiskies from one another, Springbank is robust and heavily smoky whereas Glen Scotia now produces typically light and grassy whiskies.

SPRINGBANK
The Distillery

About the Distillery

The Springbank distillery is a family-owned single malt whisky distillery on the Kintyre Peninsula in western Scotland. It is owned by J & A Mitchell & Company. Licensed in 1828, Springbank is one of the last surviving producers of single malt whiskies in Campbeltown, an area that once had over thirty active distilleries.[3] The distillery produces three types of peated and unpeated malt whisky that it bottles under three distinct brands. Their commitment to traditional, exacting methods of whisky production has earned Springbank a reputation for producing some of the finest malts in Scotland.