Nose: Smells like newmake, pear skin, anise seed, sourdough
Palate: Playdough, salty, toasted caraway, sourdough or rye, mango, holy shit it’s fiery
Rating: 4 / 10 – there are a ton of fascinating flavors, but damn this burns.. The light it burns.
Nose: Pear, sweet green grapes, lemon tart, bright
Palate: Hint of smokiness, warm hug, sawdust, touch of cinnimint
Rating: 7 / 10 – yum, yum, yum
Nose: Buttercream frosting, stone fruit, camphor, betadine, clove / clove cigarettes, menthol.
Palate: Ashtray, kissing a smoker who chewed some wrigleys to cover it up, hardcore on the clove
Rating: 3 / 10 – missing the bbq vibe I was wishing for. Reminds me of a coal ila. Did not hold up to Ryan’s memory.
Nose: Raisins, dates, apricots and peaches, potting soil, champagne vinegar, hot tarmac, starting to resemble the classic profile.
Palate: Sulfur again, shane taps out. scotch tape, bit more of that classic Springbank profile here unlike in previous batches. Menthol, white pepper.
Rating: Shane (3) Ryan (5) / 10 – The first batch of 12 year cask strength that seemingly starts to embody that core Springbank DNA.
Nose: Butterscotch/werther’s original, little bit of barnyard/wet oats, root beer candy
Palate: Sweet smokey balanced. Beautiful.
Rating: 8 / 10
Nose: Hints of bourbon influence, rose petals, colacao in milk.
Palate: Sweet custard, cardamom, lemongrass, kaffir lime leaves, and coriander.
Rating: 7 / 10 – has an indian vibe to it, in a nice way
Nose: Mineral oil, unripe peaches, dry maple wood.
Palate: White pepper… this is hot. Crisp white peaches, dried apple, honeysuckle, limestone / chalky.
Rating: 4 / 10 – this is too young to enjoy. The elements are interesting but it’s just hot and the flavors have yet to meld well. Time will tell.
Nose: I’ve been doing cleanup post demolition – everything smells like sawdust. And green peppercorn steak sauce. There is a spicy richness that just carries on. And a hint of musky, dried Turkish apricots.
Palate: The mouthfeel from the plant de graisse grape is something so utterly unctuous, I’m just shocked we don’t see it used in more blends to give it weight. It just coats. The oak pops but isn’t overwhelming, more piquant, and shows as white pepper.
Rating: 5 / 10 – There is really nothing special here besides the mouthfeel. It needs more depth.
Nose: Freeze dried mango with granola, dollop of greek yogurt, cotton candy floss, julie and ryan’s magnesium supplements, changing room at the rehab swim center. Anise.
Palate: White peach, light citrus tea, licking stamps, scotch tape, white pepper, touch of minerals
Rating: Shane (6) ryan (5) / 10 – starting to conclude that I need a bit of the bourbon influence before I can get stoked on the sb12s. This is a nice core line expression.
Nose: Fabric bandaids. Hard cured sheep cheese and artichoke dip. I’ve always wondered if you could have honey from garden herbs. Imagine honey from dill flowers? Make me curious if bees get high on a daily basis? *Spices such as fennel, dill, saffron and anise contain psychoactive substances which can induce sedation, stimulation, or hallucinations.* Apparently I’ve never found the right dosage for my dishes. A present and warm peat. Today, Julie rejected the sandwich I brought her. Chorizo de Teror, which is closer to a foie gras than any sausage you would know. But it has this intense funk to it, which you either embrace, or simply defeats you overwhelming your taste buds.
Palate: Maritime with an intense attack. Boom! Salt, peat and sweet. I sometimes sneak jars of the hot pink pickled ginger they serve with sushi because I like the bite. A lovely sour acidity. I took the kids for dumplings on chinese new year this weekend, as is the tradition.
Rating: 7 / 10 – This my friends is pure neurosis. And yet somehow it just works for me tonight. I’m struggling to rate it, as I love it and would never reach for it on a regular basis, but would gladly have one in my cabinet, and know it would be there for a couple years before it was polished. We’ll see by next week if it holds at a 7 or lands a super solid 6.
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