ABV: 46 %
Origin: Campbeltown
Type: Single malt
Bottles in collection: 1
Emptied bottles: 0
Impression: 4/5
Tasting notes
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Additional information
The Longrow Peated is a NAS core range release from Springbank. There’s no information about which casks are used. It’s unchillfiltered and has natural colour.
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ABV: 51.4 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 1
Emptied bottles: 0
Impression: 4/5
Tasting notes
Sample added to queue. Tasting notes pending.
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Additional information
This whisky was first aged for 11 years in ex-bourbon barrels and then finished for 4 years pinot noir barriques. 9400 bottles were released. It’s unchillfiltered and has natural colour.
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ABV: 56.9 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
Nose: This is oak, fruits and peat. At first there’s a leathery and mineral rich peatiness and a warm, toasted oak note. The fruitiness comes from a surrounding layer and it’s a rather bright mix of fresh berries. On top lies a weird, funky locker room note, like old sweat and sneakers. It’s sort of connected to the toasted oak note. In the background there are grease and rubber notes. This is a great nose with a lot of weirdness to it. It’s great for exploring but it’s a somewhat strange experience.
Mouth: It starts out with a sweet vanilla note before a very fresh fruitiness with dried apricots, lemon and raisins in a mix with chalk and dust and a very mineral rich peat. The toasted oak note is mixed with the peatiness and there’s a caramel note which fills out the space between the other flavours. It’s got a spicyness to it as well and it feels like it’s givning it just the right amount of power to make it extremely balanced. The gritty background flavours are toned down at this point.
Finish: It starts out with a surge of the dry dust and chalky notes and the mix of fruits. It’s very consistant through the transition and the beginning of the finish mirrors everything well. It’s still a balanced yet rich and oily experience. The peatiness is still mineral rich, the fruits are still fresh and the background is still greasy and gritty. When it starts to fade the peat and oak takes over and now there are notes of leather and sawdust appearing. The sweaty locker room note reappears down the line which is not the best way to finish. This is a great whisky with a quirky character.
Additional information
This whisky was distilled in 2007 and bottled in 2018. 306 bottles were released. It was aged in a re-charred sherry butt. It’s unchillfiltered and has natural colour. This was specially selected for Hanseatische, Bremen.
ABV: 51.7 %
Origin: Campbeltown
Type: Single Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
Nose: This is sweet and peaty. At first there’s a peaty cloud sitting on top of a sweet center with vanilla, oak and honey. It feels herbal and slightly medicinal on top but underneath the sweetness lies a complex gritty base with dirty oil and rubber notes. With time in the glass it becomes a lot sweeter and the peaty cloud moves out towards the edges and becomes more ashy than before. There’s a fruitiness hidden within which leans towards sweet and ripe red apples. It feels younger than the age statement at first aquaintance. This is a very nice nose with a lot to offer for the whisky explorer.
Mouth: It starts out with a sweet and bitter mix that consists of a dusty oak note up front and a fruity and sweet core. There’s a pretty strong coconut note and burnt caramel coming through in the middle as well. The peat is a bit subdued off the starting grid and it takes a while for it to shine. The red apples are joined by a mild lemon peel note and the peat moves together with that note up along the edges. The gritty core stays in the back and the peat notes are now more like leather and tobacco. The dusty oak is very prominent throughout.
Finish: The dusty oak, with a mix of vanilla and bitter lemon peel, stays strong through the transition. The finish starts out slightly fruitier than before with red apples dipped in caramel but it’s all about the oakiness from here. The peatiness becomes less important quite soon and resides in the background along with the gritty notes. It’s still a complex dram but it gets rather uninteresting in the late finish due to the bitter and quite protruding oakiness from the small casks. This is a very good whisky overall but it doesn’t go all the distance. It’s complex and well made but it tips over and becomes slightly unbalanced in the late finish.
Additional information
This whisky was distilled in 2001 and bottled in 2013. 9000 bottles were released. It was aged in rundlets and kilderkins. It’s unchillfiltered and has natural colour.
ABV: 51.6 %
Origin: Campbeltown
Type: Single malt
Bottles in collection: 1
Emptied bottles: 0
Impression: 5/5
Tasting notes
Nose: This is sweet fruits and peat. At first there’s a sweet toffee center and a layer of dirty peat with a hint of tobacco and motor oil. An outer layer with sweet notes of red grapes and dried fruits from the red wine cask is creating a very nice complexity together with the sweet core and the peat. In the background there’s the classic Springbank rubbery funky note which creates depth. Every once in a while a hint of marsipan comes through and with time in the glass a very pronounced black liquorice note sits around the edges. This is a marvelous nose.
Mouth: It starts out with a mild lemon sourness around the edges before honey and peat sort of grow from the center and out. The toffee comes through once again, now together with a dark ripe fruitiness with overripe red berries. There’s a speck of dust in the middle. With time it becomes quite spicy. There’s also some cardemum and cinnamon floating around together with the rubbery funky note. A small bitterness comes through after a while too, but the oakiness stays way back in the background.
Finish: A big peat punch with soil, hay and tobacco hits the palate and it takes a few seconds for it to mellow out. When it does, the whole thing starts to shift towards a tropical fruitiness and the oak. The toffee and honey moves back but doesn’t disappear. The rubbery funky note and the red wine notes are ever so present and the finish goes on for a long time. The oakiness comes with a speck of dust and some walnuts. This is an absolute masterpiece.
Additional information
This january 2020 release of Longrow Red is aged for 10 years in a mix of ex-bourbon and ex-sherry casks. It’s then finished for 3 years in chilean ex-Cabernet-Souvignon red wine casks. Only 9000 bottles were produced in this batch. It’s unchillfiltered and has natural colour.
William’s Whisky Database 