Springbank Rum Finish?

[Sherried Malt]

After seeing Crieftan's post on his recent Glenmorangie Rum Finish purchase, I was wondering if anyone's tried the Springbank version.

Of Springbank's Port, Bourbon and Rum finishes, I hear that the Rum was the best of the bunch. So far, I haven't been able to find a bottle and see for myself...

For my money, the Springbank Bourbon is way too hot and is one of the few SMs that I'll add a splash of water too. Settles down nicely after that and opens up on the nose. However, I find that you have to be careful in how much water you add, just a little too much and the whisky drops off a very sharp cliff...

On the other hand, the Port version is quite nice by itself and does not overpower... That said, I don't know that either would be my choice as a daily drinker; they're more interesting as a change of pace...

[lucabeer]

I am not very fond of the Rum finished Springbank (at least the latest bottling, from 2004 if i remember correctly). Nothing too exciting about it, although certainly not bad. Just a bit above average, I'd say.

Certainly not as sweet as the Port version (of which I am not fond either, anyway).

[Lawrence]

Are the Springbank wood expressions not fully matured in what ever ex wine cask is used? I understand they are not 'finishes' but 'wood expressions' having spent their entire life in a single cask type, I read this on the Springbank website a while ago, of course they could have changed the policy.

[karlejnar]

Are the Springbank wood expressions not fully matured in what ever ex wine cask is used? I understand they are not 'finishes' but 'wood expressions' having spent their entire life in a single cask type, I read this on the Springbank website a while ago, of course they could have changed the policy.

Well it depends on which one we're talking about. And I wouldn't call them "finishes" either as they spent a considerable time in cask no. 2.
All except "Bourbon Wood" 12yo which has spent all the time in bourbon hogshead/barrels
The "Port Wood" 14yo was 12 years in refill sherry and then 2 years in fresh port pipes
(the 13yo was 1½ years in port pipes, don't know the original cask type)
The "Rum Wood" 12yo was 7 years in bourbon and 5 years in Demerara Rum casks

Normally I don't fancy finished malts, but these wood expressions are surely something else. Very good all

Another great one I recently had was an Auchentoshan 17yo, which was only 8 years in bourbon but 9 years in Saint-Julien redwine casks. What a great balance between wine and malt

[Lawrence]

Thanks for clearing up the subject,

Lawrence

[karlejnar]

Of Springbank's Port, Bourbon and Rum finishes, I hear that the Rum was the best of the bunch. So far, I haven't been able to find a bottle and see for myself...

For my money, the Springbank Bourbon is way too hot and is one of the few SMs that I'll add a splash of water too. Settles down nicely after that and opens up on the nose. However, I find that you have to be careful in how much water you add, just a little too much and the whisky drops off a very sharp cliff...

On the other hand, the Port version is quite nice by itself and does not overpower... That said, I don't know that either would be my choice as a daily drinker; they're more interesting as a change of pace...

The "Rum Wood" is very nice indeed - a nice balance without the malt nor the rum overpowering the dram. But I personally prefer the "Port Wood" 14yo.
I recently emptied a "Bourbon Wood" and I must agree with you, it could be a bit of a beast taken neat, and in need of a "half drop" of water. If it is too overpowering I can recommend the 10yo "100 Proof" - a great everyday dram (It's not easy to "go down" to the standard 10yo after that.)
BTW the "100 Proof" has a tiny amount of sherry casks thrown in the vatting, maybe that is why it's a bit less "hot".

(Can't wait till I get my hands on the new Longrow "100 Proof" - but that's another great story to follow)

[karlejnar]

Thanks for clearing up the subject,

Lawrence

You're welcome

That's the great thing of keeping the "menu" from past tastings among good friends.
(We have a small private "club" of 10-11 people having shared tastings every second month or so. Each person brings 2(or 3 sometimes) malts within a chosen subject. We only have 1cl of each malt I hasten to point out, otherwise it would go "too crazy too soon" )