This one has been bottled directly from the cask in front of my eyes, even I could help holding the cask, dated and signed for me personally. Where to get that? Correct @ Whiskyship event in Lucerne, Switzerland.

The nose: Fresh and fruity, pear, cherry and a little bit of gundpowder. Somewhat a spicy smell of a wet sheep or goat comes up. It meshes with burnt amonds. Somehow very complex, just all over new smells that I can't describe are popping in. Very interessting here is the difference of the smell between left and right nose hole you get.

The palate: A little bit bitter, sour.

The finish: Again very fruity, short but nice.

Overall typically Campbletown, more Springbank, less Longrow a bit of Glenscotia and very few Hazelburn.

Yes, yes. A friend of mine told me there is something wrong with the cask (First Filled Sherry Hogshead). Ok the whisky is very dark, been 18 years in the cask. It has even something green in it. Perhaps the cask was used for holding bullets with gunpowder. Somehow the whisky smells like this.

In the Nose: Very sharp, no vanilla, mainly wood, gunpowder, where is the sherry?

Somehow it brings the times back when there were to many destilleries in Campbeltown. Known that there was to much of this stuff in a more poore quality than today. But for me it is a like. A little bit of the hard side of scotch. After going down the throat it stays at the side of the tounge. Going down to 22 % vol the smell is more subtile but the smoke stays.

This is the lightest of the Springbank ones, Tripple distilled, no artifical color added and non chill filtered.

Nose: Somewhat nutty, butterscotch, caramel.
Palate: Sweet, burns a little, but softens
Finish: Easy, not to long and still sweet with caramel

With a teaspoon of water added
Nose: Fresh fruits, dark fruits, herbs and butterscotch
Palate: Sweet, just a little bitter, no burning at all
Finish: Again the fruits and gets a little longer

The Glengyle desitllery has been new re-opened after 60 years and presents work in progress. This one is number 6 in Sherry Wood and has no age statement but could be 10 years old.
It is unchill filtered and has color added.

Nose: Not sure what sherry it is but for sure no px and no oloroso, dark chocolate, dates, plums and gingerbread and a hint of smoke
Palate: Sweet, strong.
Finish: Again a hint of smoke, not too long but well balanced, some nuts

With a teaspoon of water added
Nose: More smoke and gingerbread
Palate: Very soft and still a lot of sweetness
Finish: Smoke but very watery now. So there is no need to add water to this one.

Nose: Has somewhat oloroso but is very craft spirit
Palate: Punchy, sweet
Finish: Long and craft, very campletown.

That one is happy with a teaspoon of water added
Nose: some smoke and sherry
Palate: Soft and sweet
Finish, still there, not so long anymore but fair and ok

The description tells us something curious: A roasting tin deglazed with port. Was for 12 Years in a 1st fill Sherry Hogshead.

Nose: The description is not to bad when it comes to a roasting tin and the port is also there. You miss definitively the Sherry.
Palate: Sweet, little bitter, but again sweet.
Finish: Port is a little coming up, very warming and long, burns the whole stomack down.

For sure there needs to be added some water.
Nose: No big change but just less of all.
Palate: Still sweet but easy, not much bitterness is there.
Finish: The tin gets now far more present and the mouth is dryed out.

Actually one teaspoon is enough, two do not add more flavour.

 Pured fresh in the glass

Nose: Smells like citrus, but some time later it is like a sour cat piss or is it more ginger? Ok it is ginger and it is also like a small water in heavenswamp (Himmelried) in spring. And there is also a little orange.
Palate: It gets a little sharp and sort of bitterness is there too. The malt is "geerdet" .near the earth and is perfect for the month.
Finish: Is easy and not to long, but clean.

This one is not for beginners.



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