The Springbank website crawler hint says “Springbank is a unique Campbelltown distillery” and this is no mere marketing. Read on.
I’ve really looked forward to trying this malt. I had to afford it first, it’s pricey ($78 in Oregon). But as “the only Scottish distillery to complete 100% of the production process on site” (link) and their claim that Springbank 10 is distilled ‘two and a half times’ — I had to know, how much magic resulted?
I’ve had a bottle of Springbank on my desk for three months. And just a week or so ago, I found myself within an hours’ drive of the distillery. My wife and I were returning from three glorious days on Islay, and had to get all the way to Glasgow, turn the car in by 6, and catch a train. The thought of taking a few more hours out of an already hectic day seemed daunting, and in retrospect, I’m glad we passed Springbank by. It would have been too much for one day, and it gives me a reason to return to that corner of Scotland (besides the wonderful people).
The blog has covered a number of blends, and also eleven unpeated, mostly sherry-finished single-malts (see sidebar for the list and links). They all share similar influences in their flavoring.
It’s the water, and a lot more
Some of those malts, Bunnahabhain* and Glenfarclas, for example, are notable for the taste of what the French would call terroir. Peat bogs, soil and rocks through which their water sources run flavor that water. In addition to the water, the spirit’s flavor is heavily influenced by the ingredients (mostly barley malt) and how they are treated at each step. In the preparation of what will become new make spirit, there is much attention to manipulating temperatures at each stage. The temperature of the wort is chosen to enhance the activities of enzymes converting sugars and later, to encourage fermentation. Variation in stages and their temperatures can affect flavor. One also reads of claims that the shape and composition of tuns, stills and washbacks will influence the flavor of the new-make spirit. Once distilled, the spirit meets the cask, where interaction with the oak (and its preparation, be it lightly toasted or charred) will have the second largest effect on flavor.