I liked this more than I thought I would -- seemed the older Springbanks were much better, usually. The nose has coconut and icing. The palate is creamy and has some light peachy quality to it. Not heavy, easy to drink. Another girl-next-door malt to introduce the novices. But I like her company too.
I love it when my initial reaction is just "yum!" I'm taken by the elegant spice mix in here, and a sweetness that's definite but never cloying. Quite a lot of fruit-stuff going on here as weel. Medium-long and semi-dry finish. By the way, this pairs really well with aged gouda... or maybe every whisky pairs well with aged gouda. Anyway -- B/B+
This is a favorite go-to malt in the cabinet. I often finish my Islay tastes with this because the peatiness of the Springbank is removed by the strong peat of the Islays and what's left is the great caramels and warm chocolate whipped creams that make it such a great finishing malt.
This makes for a unique malt as most Islanders are (I still think Cambeltown should be a part of the Islands category). The nose can be peaty or straight caramel and warmth depending on what you had prior. Springbanks are best tasted with other Springbanks if you want the full experience.
n: White smoke, dry leather, cream cheese frosting, and "copper penny" nose. Nice bit of maltiness and sea air with a unique "Springer" peat-smoke.
t: Lemon wax, burnt butterscotch and leather. Smokey grey sea salt and dose of youthful sweetnesss in the middle. It has a unique profile that I really enjoy. Copper pennies smoked in wheat field fire. Every bar should have this.