It’s time again for an update on everything Springbank.

Currently the world is facing uncertain times and, from everyone at Springbank, we hope that yourself, family and friends are all doing your utmost to keep each other safe. Following the advice issued by the UK and Scottish Governments on March 23rd, we have shut down our operations at Springbank, Glengyle and Cadenhead’s until further notice. This does mean that there may be a few delays in regard to any new releases but we hope that business will return to normal before long.

This month we have an update on sales teams events, upcoming releases,  a round-up of distillery news, letting you know what has been happening (and what we are planning for the future) at Springbank and Glengyle, in Campbeltown and beyond.

Distillery News

After the winter break we resumed production in January, with the first mash of the year taking place on Tuesday the 13th of January. Prior to this we had a new lyne arm fabricated and installed on the wash still, as the old one had sprung a hole and was too thin to weld repair. We were sure to get it made to the exact same size and dimensions as the old one so that nothing changes with our wash distillation.

The maltings didn’t start up until later that month, with all our malt bins having been filled by the time we shut down for Christmas there was no room for any more until the 24th of January. Fear not, our malting team were put to good use in bringing all the casks out from the warehouse for our annual ‘vatting season’ whereby we vat all our Springbank, Longrow, Hazelburn and Kilkerran products for the following year to allow the different cask types to marry. This is a very labour intensive process and takes 3 months to complete properly but our skilled production team made it look easy, as usual.

Our bottling hall has continued to bottle all of our famous single malts, and great Cadenhead’s bottlings as well, including a number of special releases that you’ll be able to enjoy later this year.

And finally, the new warehouse is nearing completion! We are hoping that by this summer we will be able to show everyone this amazing new facility.

Sales Team Events

The sales team have been grounded in Campbeltown for the time being until it is safe to resume our travelling. Here’s an update on what we were up to at the start of the year and our plans for  future events (fingers crossed we can make them).

Once again we have been travelling far and wide to share the story of Springbank and Kilkerran. David has been busy at work (sunning himself) in New Zealand and Australia. Cara enjoyed her time on Sweden’s Cinderella cruise but came back with a cough so has been drinking plenty of Springbank to warn any virus off. Nicole has been settling into the bright city lights moving from Islay to Campbeltown in between trips to Canada and Prague. Melanie has been keeping us all in line at Campbeltown HQ whilst Grant has been up and down the UK spreading the good word of Springbank and Kilkerran.

Future Events

Due to the ongoing Covid-19 outbreak, all future sales team events have been suspended.  We will follow government guidelines and hope to be back on the road visiting as many of you as possible soon.

Please remember, the Events Section of the Springbank Website is updated whenever we have new information to share with you all.

Springbank Website – Events Page

New Releases

As we approach summer we shall be releasing some new batches of our regular favourites and a new release from Kilkerran further in advance.

Kilkerran Heavily Peated Batch 3 

The next edition of our peat in progress will soon be available – the exact launch date will be determined, in part, by when our staff are able to return to work.  This batch will be 80% Bourbon to 20% Sherry maturation and still packs a punch of peat and tropical fruits.

Springbank 21yo 

An eclectic mix of bourbon, sherry, port and rum casks have been selected and vatted for the legendary Springbank 21yo, which is scheduled to bottled and released in May.

Hazelburn Sherrywood

Our annual release of Hazelburn fully matured in Oloroso sherry casks is shaping up beautifully and is almost ready to be bottled as a 12yo.

Longrow 18yo 

The rich, smokey and complex character which is Longrow 18yo 2020 edition will be ready to enjoy during the long summer nights. This bottling has been drawn from a mixture of bourbon, sherry and rum casks.

After summer the society can also look forward to Glengyle’s first Kilkerran 16yo release, look out for Society alerts and social media updates for more information when this will be available.

Campbeltown Malts Festival Cancelled

It was with a heavy heart that we cancelled Campbeltown Malts Festival 2020 which was due to take place in May. However, we took the decision to protect our employees, community members and customers from any further spread of Covid-19. We are disappointed that we won’t be enjoying a few drams together in Campbeltown this way but we are working on another project at this time so stay tuned for updates on how we can enjoy some whisky together.

Although this year’s festival won’t be going ahead we hope to still see you at Campbeltown Malts Festival 2021.

Society On Tour 

Here at Springbank HQ we have been racking our brains to enrich our Society members’ Springbank experience and give you all something back to show our appreciation for your support. After great deliberation we have come up with “Society on Tour.” This concept will see our sales team travelling the globe to hold Society member tastings with an eclectic selection of samples.

Some of you may have been lucky enough to come along to our first Society on tour tasting in Edinburgh this February. For those who couldn’t make it, don’t worry we are already planning future events.

Social Media

You can follow Springbank on Social Media:

Facebook – Official Springbank Whisky

Twitter – @Springbank1828

Instagram- springbank1828

You can follow Kilkerran Single Malt on Facebook, Twitter and Instagram too.

Slainte,

The Springbank Team

Live ‘Maltstock detox walk’ by Black Sheep Red Sheep

Hi Maltstockees!

These are strange times! So let’s facilitate a little bit of escapism! Let’s do an online afternoon detox walk!

Most of you will recognize Dennis as one of a relaxed duo of brand ambassadors for The Glenrothes. For years now, Dennis and Jan have hosted our morning walk on the Saturday of Maltstock. They are also ambassadors for Irish whisky. And they have presented many amazing drams from Ireland the past few years.

Dennis will be hosting a very special detox walk on Facebook. Sharing his thoughts on a couple of relaxed drams he’ll take us for a walk. You can join him next Sunday 5th of April at 15:00 CET (Amsterdam).

If you are based in the Netherlands and want to join Dennis in the tasting, that is also possible. For €15 Dennis will arrange for you to receive the drams he is going to taste. Sets can be ordered with him until Thursday the 2nd of April 12:00 CET. Please contact Dennis at dennis@blacksheepredsheep.com for more information about this relaxed offer.

Annette, Bob, Klaas, Stan and Teun

With its remote location as Scotland’s most northerly distillery and close association with Nordic mythology, Highland Park has built a strong, cult following with it’s whiskies. Highland Park’s signature flavour is slightly smoky, aromatic and richly fruity. Founded in 1798 in Kirkwall on the Isle of Orkney, it wasn’t until the 1970’s that Highland Park Single Malt became available.

Fast forward to today and there is a core range of age stated whiskies known the world over. Add to that a range of limited releases that celebrate the distillery’s Orcadian history and Viking roots and you have one of the most visible and well known whisky brands in the world.

BROWSE OUR FULL HIGHLAND PARK RANGE HERE

All Scottish Whisky Awards entry deadlines and events

scheduled to take place in April, May and June 2020 have

been postponed because of the Coronavirus.

www.scottishwhiskyawards.org.uk
For further information on the programme please contact:
kirsten@kdmedia.co.uk
0131 337 6232

With all the bad stuff happening around the world, let’s open some long forgotten whiskies and enjoy! This is a series I hope to run for a while, taking you all through the tastes of closed distilleries! This video features: Glen Flagler 40%, 1970’s bottling – Only existing from 1965 to 1985, Glen Flagler is one of the shortest lived distilleries in Scottish history. A light and embracing lowland style that’s very reminiscent of current Daftmill bottles. Glenesk 40%, 1980’s bottling – A distillery with five different names in just under one hundred year history. Alluring and tropical on the nose and then, boom! This very staring and unusual aftertaste. Cheers!

https://youtu.be/AWsJWFyEwyU

TOMATIN CREATE THE WORLD’S FIRST VIRTUAL WHISKY FESTIVAL

Award-winning Tomatin Single Malt are set to host the Lockdown Whisky Festival alongside industry leading whisky brands

27^th March 2020 – Tomatin Single Malt will be hosting the world’s first Lockdown Whisky Festival this April, alongside an array of whisky brands including Glen Moray, Arran and BenRiach, with a view to bringing enjoyment to the general public and the whisky industry which, like many others, has faced event cancellations and postponements in recent weeks.

The festival will be live-streamed on Tomatin’s own YouTube channel on the 4^th April from 2pm til 5pm (GMT) and will be hosted by independent whisky influencer, Aqvavitae. The virtual whisky festival will see brand ambassadors from multiple international producers unite to engage with the global audience. Brands to appear on the livestream include Adelphi, Arran, BenRiach, Cù Bòcan, GlenAllachie, Glencadam, Glen Moray, Kilkerran, Kilchoman, Paul John, Tomintoul and of course, Tomatin.

Scott Adamson, Global Brands Ambassador at Tomatin Distillery said: “The greatest benefit to organising the Lockdown Whisky Festival is that it’s virtual, so we can bring the community together to enjoy and learn from some of the best distilleries in the industry, all from the comfort of home at a time when staying in and staying safe has never been more important. 

“It’s exciting to be the first distillery to host a virtual whisky festival and we’re thankful for the other distilleries who have chosen to get involved and support it. We will be encouraging viewers to use #LockdownWhiskyFestival on social when they raise a dram with us next week.”

Aqvavitae, an independent whisky influencer, will be hosting the entirety of the livestream, asking questions and hosting the festival as we virtually explore the expressions on offer during each brand’s mini showcase.

Roy (Youtube: @Aqvavitae) said: “Following weeks of unfortunate postponements and cancellations, it’s really refreshing to be part of the world’s first virtual whisky festival. Spearheaded by Tomatin, what we lose in not sharing the same space we gain in global reach and inclusion. It’s great to see so many distilleries and producers coming together in the spirit of sharing to realise this. Can’t wait!” 

The Lockdown Whisky Festival will begin streaming from 2-5pm GMT on 4^th April on the Tomatin Distillery YouTube channel.

Notes:

Tomatin Distillery has been producing and blending malt Scotch whisky since 1897. Over the last 50 years, the distillery has borne witness to vast change. At its peak in the 1970s, Tomatin was the largest distillery in the world operating 23 stills and producing 12 million litres of alcohol every year. Over the last decade, significant time has been invested in rediscovering the distillery, people and values, and in refining the business model to move away from the formerly lucrative bulk commodity market to now focus on Tomatin’s core range of single malts.

Tomatin is located in the Scottish Highlands (near Inverness) and is famous for its portfolio of soft and mellow whiskies, including a core range, a limited-edition range and a premium archive range (prices range from £35 – £10,000). In the last ten years, Tomatin has secured over 60 prestigious awards in a variety of categories, and in 2019 the distillery celebrated its most successful year ever at the San Francisco World Spirit Competition, securing seven Double Gold awards and four Gold awards.

THE DEFINITIVE GUIDE TO CANADIAN DISTILLERIES
The Portable Expert to Over 200 Distilleries and the Spirits they Make (From Absinthe to Whisky, and Everything in Between)
By: Davin de Kergommeaux and Blair Phillips

From award-winning author of Canadian Whisky, Davin de Kergommeaux, comes an up-to-the minute and definitive guide to over 200 distilleries across Canada and the array of spirits they make. 

The Definitive Guide to Canadian Distilleries is an indispensable guide to the past, present and future of Canada’s distilleries. Written by bona fide Canadian spirits expert Davin de Kergommeaux, this book covers more than 200 of the most exciting and cutting-edge distilleries, large and small, who are shaping the industry today.

Just a decade ago, fewer than a dozen distilleries, concentrated in two provinces, produced almost all the spirits (mainly whisky) made in Canada. Today, there is a movement afoot in Canada’s spirits world. There has never been a better selection of rich specialty spirits–from gin to moonshine, from flavoured vodka to liqueurs–to tempt the palate and supplement your long-time favourites. Despite flourishing public enthusiasm for Canada’s distillers, other than incomplete and inaccurate web-based information, no one has offered consumers an all-inclusive guide… until now.

Using a trademark (and witty) blend of narrative, tasting notes, inventive cocktail recipes and vibrant photos, de Kergommeaux shares the unique genesis of each of these distillers who are pushing the boundaries and flavours of spirits of all kinds. Divided geographically with suggested distillery routes, and filled with key tour information as well as breakout features of the most exciting people and spirits today, The Definitive Guide to Canadian Distilleries is a treasured souvenir and fun companion to the distilleries in every corner of the country, and a must-have guide for curious drinkers and expert connoisseurs alike. 

Himself

Author Bio: DAVIN DE KERGOMMEAUX is a drinks writer, public speaker and spirits judge, recognized as the world expert on Canadian whisky. He has travelled to four continents to visit spirits producers and distilleries, and make presentations about Canadian spirits. In 2016 the Globe and Mail named him one of the 50 most influential Canadians in food and drink, then in 2018 the New York Times said his significance in the revival of Canadian whisky could not be overstated.

BLAIR PHILLIPS is a lifestyle and spirits writer specializing in Canada’s growing landscape of spirits and distilleries. He is the Canadian contributing editor for Whisky Magazine and writes for the popular Distiller app. He also contributed features for drinkingmadeeasy.com during the TV Series’ three season run. He judges several spirits competitions including the World Whisky Awards and Canadian Whisky Awards.

New Exclusives from the Most Exciting Project in Japanese Whisky

NOTE: In accordance with local directives, our walk-in retail locations are currently closed. We have low cost and free delivery options available in ZIP codes where we can ship lawfully, including anywhere in California. We can also include any new or existing will call orders in your delivery batch. Choose local delivery at checkout to learn if you qualify.

We’ve featured several different bottlings from the Kaiyo brand in recent years, all of which have been exceptional and count among the most interesting (and delicious) expressions out of Japan that we’ve had the good fortune to taste. We are especially excited to feature two new exclusives that have been bottled at cask strength. These bottlings, as is standard for Kaiyo, have been aged in Mizunara oak and spent months in the hull of a ship while traversing the globe. It may sound like a lot of effort to put into a bottle of whisky, but the results are nothing short of spectacular. While many of the details behind this pair remain frustratingly scarce, what we do know is that they will satisfy one’s craving for the best in Japanese whisky, and at a very affordable price. Each possesses its own distinctive stamp, while offering a layered complexity only found in bottlings that cost three to four times the price. It goes without saying that these whiskies are very rare and are already causing a stir among collectors. If you’ve enjoyed Kaiyo in the past, then you simply must treat yourself to this breathtaking pair. For us, they represent the very pinnacle of Japanese whisky. Quantities will not last, so make sure to secure your bottles today.

Like so many Japanese whiskies that have come to the market in recent years, Kaiyo remains an enigma. It tastes delicious, there is a tantalizing background story to the brand, but the level of detail a whisky geek desires always seem in short supply. No matter, ultimately when the price is right and the whisky tastes great, we are here to pull the trigger. The two casks are similar in their story, but very different in the final profile. Both are Japanese in origin, presumably teaspooned malt from the same source. They were placed into Mizunara oak for nearly 7.5 years and then each made Kaiyo’s hallmark ocean voyage. The gentle rocking, salt air, temperature and humidity changes are all a part of the whisky’s story. Once they disembarked from their ship their stories diverge. Cask #541 sees a year long finishing in a refill hogshead barrel. This adds a bit of complexity to the profile yet preserves the Mizunara oak as the defining characteristic. It’s a masterclass in Mizunara. Over time in glass you can pick out a wide array of sweet tropical notes ranging from juicy fruits to toasty coconut and a cabinet full of exotic spices. At 56% ABV and unchillfiltered, there is power, weight, and texture to bolster what is otherwise an elegant and complex dram.

Kaiyo K&L Exclusive Cask #541 Cask Strength Japanese Whisky (750ml) ($99.99)

Andrew Whiteley | K&L Staff Member | Review Date: March 24, 2020

The first selection ever of a Kaiyo single cask. After 7.4 years in Mizunara oak, this beauty was transferred to a 2nd fill hogshead for a little mellowing. It’s chockablock full of vanilla, coconut, honey and sandalwood. The stylistic preference in Japan for whiskies that are balanced and nuanced is clearly present, but this is not a shy malt. The barley shines from the get go, but add a little water and it explodes. At 56% ABV it’s a robust and full throttle whiskey that screams of its time in Mizunara with its bold and spicy wood profile.

David Othenin-Girard | K&L Staff Member | Review Date: March 24, 2020

The enigmatic and opaque Kaiyo whisky has become a staple on our shelves. It does a lot of things right in the very complicated Japanese whisky genre while maybe skirting some of the most obvious pitfalls. And I still have no information about what is actually in these bottles, but we can assume that these have been aged in Japanese Mizunara and are likely sourced from malt distilled in northern Japan (Hokkaido & Sendai). And while these distilleries are some of the world’s finest, it is clearly the barrel who is the star of the show here. Interestingly, the two barrels we purchased (541 & 543) are pretty different despite having the same proof and specs on the bottle. This cask is the most quintessential expression of the flavors I’d expect from Mizunara. The nose is tight at first and needs a drop or two of water to open up. Now we get tons of sandalwood, ceremonial incense, plum wine, coconut husk. On the palate, tons of red cherry and big spice – cinnamon, clove, nutmeg etc. It’s long, bold and peppery. This one is really pretty intense, designed for those who like more intense flavors. Adding water doesn’t necessarily diminish that but adds some depth and sweetness.

Kaiyo K&L Exclusive Cask #543 Cask Strength Japanese Whisky (750ml) ($99.99)

Cask #543 has a much more unique finishing than #541. After its ocean stint the whisky was transferred to a ruby port pipe for a year. The dark red fruited wine cask has lent a wide array of flavors to frame the initial Mizunara aging. Dark chocolate, dried dates, ripe currants, and sweet raisins all meld with the sandalwood and coconut of the oak. Unchillfiltered and bottled at 56% ABV.

Andrew Whiteley | K&L Staff Member | Review Date: March 24, 2020

Like its sister cask, this comes from some of Kaiyo’s oldest stocks. After nearly seven and half years in Japanese Mizunara oak the whisky was transferred into a ruby port pipe for another year of finishing. The result is a spectacular array of red fruits and raisins to frame the spicy yet tropical flavors of Mizunara oak. The hallmark sandalwood notes are particularly persistent on the finish. It’s amazing how much power the famed Japanese wood carries into the spirit, and to see it with a unique finish that compliments it so well is a real treat. With a dash of water a much more complex array of red currants, dusty cocoa, and candied nuts come forward on the nose and palate. It’s as though that water is the key that unlocks the port pipe’s Mizunara cage.

David Othenin-Girard | K&L Staff Member | Review Date: March 24, 2020

These wild casks of Japanese Mizunara Oak aged whisky have been are a bit of a mystery, but tasting them side by side is a really interesting experience. While cask 541 had tons of spice, this one has much more fruit. The nose starts with classic Mizunara plum spice, but melds into a complex bouquet of wild honey, baked apple, earthy malt and fresh oak. The softer nose doesn’t translate to the palate and we’ve still got that bold oak and spice from the Mizunara taking over. Yet here more subtlety, more malt and a bit more sweetness. There’s something that reminds me distinctively of Ben Nevis, which would be appropriate considering the assumed source. A very interesting offering indeed.

The Singleton

Paragon of Time Collection

1964 · 53 Year Old

£26,400

ADD TO BASKET

A sensational release from The Singleton brand. Matured in a single hogshead cask and bottled at 40.6% abv, The Singleton of Dufftown 53 Year Old 1964 Vintage is the first in the whisky brand’s new Paragon of Time Collection.  This is a real rarity and a real collectors piece for those looking to add to their collection.

The 53 Year Old will be presented in a crystal decanter and housed in a wooden presentation case, with a piece of the original cask incorporated into the packaging.

The Singleton has also partnered with award-winning artist Cai Zhi Song to celebrate the release by creating a commemorative sculpture called Blossom. It surpasses the brand’s previous oldest release by some way.  Previously it was  the 40-year-old Glendullan single malt from the whisky’s Forgotten Drop series released in 2018.

The whisky is said to feature ‘scented hand-cream, rose water and exotic tropical and berry fruit’ notes on the nose, with ‘dried figs and a suggestion of toffee’ on the palate

ralfy.com visits 2001 to uncork a single malt !

https://youtu.be/YDL3nUL6HbI