Springbank Claret Wood

Rich scent steeped in creme fraiche, Longrow-ish caramel, mouse pelts, honey dew melon, along with a waft of sea air; In the mouth, a hint of smoke, along with clover, iron pan-roasted anaheim chile, cognac, leather, old books; finish is long and satisfying with more of the same, turning up into a sweet note at the end.

A few drops of water improve my dram, cutting the alcohol and livening up the spices and sweets. Be this as it may, the pepper, sea air, and smoke dissipate with water, at least in my opinion.

A third maturation after the Bordeaux casks to calm the wine influence was a smart move in the aging process of this whisky. I would like to see more distilleries move in that direction. Very craft oriented offering from Springbank. The price was fair, as well. I was impressed that Springbank didn't get greedy on this offering. Well done! Keep the whisky within reach of middle income connosrs, is what I say! I am a college professor and I dearly love my dram of good scotch in early fall evenings next to the fire, along with a good book.

Question: Does anyone out there know of a Campbeltown malt that evokes some of the "farmy" qualities of older Broras? Hazelburn 12? What do you think?

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