Beer - Old English bēor . Ultimately from late Latin biber ‘drink’, from bibere ‘to drink’ (source of English imbibe and beverage).  Unlike Ale, Beer used to be and still is brewed by professional brewers.  Stronger than Ale it lasted some months.
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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Springbank Ten (I) PDF Print E-mail
Reviews Whisky - Whisky - on now

Springbank 10yo

altWith the distillery established in1828, Springbank Ten is distilled at J & A Mitchell & Co in Campbeltown and is a Speyside whisky. Springbank Ten is matured for over ten years in quite rare distillery where every part of the process from malting to bottling is carried out at the distillery.  This single malt whisky is matured in a mixture of both bourbon and sherry casks and is not chill-filtered which means it's also free from artificial colouring.

Whilst bourbon casks are mainly used for maturation, allowing the distillery character to shine through, a number of sherry casks are also used for added body. The light colour of this malt belies the richness of its character. Whilst the nose suggests a wide range of aromas, from citrus fruits to pears and a hint of peat, the palate excites even further with touches of smoke, vanilla essence, nutmeg, cinnamon and the salty tang we have come to expect from Springbank. (Distillery Notes) "Gold color, fresh sea breeze aroma, with vanilla and delicately soft fruit. Medium body. Appetizing, exciting flavors of vanilla, toffee, brine and subtle note of coconut and spearmint. Long teasing finish." - The Malt Advocate.

Established in 1828 on the site of Archibald Mitchell's illicit still, it is the oldest independent family owned distillery in Scotland. The Springbank Distillery is now in the hands of his great great great grand son, Hedley G. Wright.

The distillery actually produces 3 different malts Springbank, Longrow and Hazelburn. Springbank is distilled two and a half times. The malt is dried for only 6 hours above a peat fire, then for 24 hours by warm air. The result is a less peaty malt than your normal Campbeltown malt. Springbank is one of just two distilleries that bottle their whiskies at the source, using the original water for the reduction to bottling strength (when they reduce at all). Glenfiddich is the only other.

Every drop of whisky made at Springbank is sold as single malt. It is bottled at many different ages, and with many different finishes. It is quite a unique whisky from a unique distillery.

Click READ MORE for tasting notes...

The following tasting notes by David Wishart...

Springbank 10 years old

Cluster I

Bottled By: Producer

Region: Speyside

Distillery: J & A Mitchell & Co

Age:10 years old

Strength: 46% vol

Colour: Light Gold

Chill Filtered: No

Cask: Combination of American bourbon and sherry casks.

Nose: Aromatic, like strawberries and cream, with a salty, smoky note

Taste: Medium-bodied, creamy at first with butterscotch and mint toffee, then salt and pepper, slightly peaty and a spicy finish.

Finish: Light finish, spicy and salty.

Tasting for Whisky Classified, second edition

David Wishart
11/8/2005

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpg
Medicinal bellcolourtiny.jpgbellcolourtiny.jpg
Tobacco
Honey bellcolourtiny.jpgbellcolourtiny.jpg
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey bellcolourtiny.jpg
Nutty bellcolourtiny.jpgbellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpg
Floral bellcolourtiny.jpg
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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