IB Springbanks, while once a fairly common sight, are becoming thin on the ground as stocks from the 1990s dwindle and many hold back casks for further aging to sell at ever increasing prices. So here is one from yesteryear, a younger port cask from the bottler Alchemist.
The whisky was distilled in December 1995, filled into a mix of first-fill ex-bourbon and first-fill ex-port casks, then vatted and bottled at 46% without coloring or chill filtration in April 2006.
Thanks to Michael Kravitz for splitting this bottle.
Alchemist Springbank 10 Year 1995/2006 Port Cask
Nose: rich but not overwhelming port cask berry/grape, dry malt, savory, sawdust, oak in the background, wood smoke. After adding a few drops of water it becomes softer and the port influence recedes, while the oak and peat smoke gaining ground.
Taste: bittersweet port throughout, oak tannins and dirty peat come in around the middle, becoming more bitter towards the back, clean malt underneath everything. After dilution the structure remains largely unchanged while it becomes softer, except for amplified oak tannins and a sour note near the back.
Finish: berries, savory oak, mild peat
Port cask whiskies have been extremely hit or miss for me. I've enjoyed a few of them, but most end up being too sweet. While this one didn't excite me too much, it also wasn't bad. The cask influence was present but didn't completely stomp on the spirit, though I could have done with a bit more peat as counterpoint. Where this succeeds I think it does so because it fits one of my preferred methods for adding fortified wine casks to whiskies - the ex-bourbon casks help to restrain its overall influence and give it a more rounded profile.
Pho Tau Bay (Minneapolis)
6 hours ago