Springbank 12-year old Burgundy is indeed lightly peated. This means that during the malting process, a small amount of peat smoke is used to dry the barley, imparting a subtle smoky flavor to the whisky. The peat used in the production of Springbank is sourced locally from the Kintyre Peninsula, where the distillery is located.
When I first tried Springbank 12, I was pleasantly surprised by its peated character. The smokiness was not overpowering but rather added a layer of complexity to the whisky. It reminded me of a bonfire on a crisp autumn evening, with hints of earthiness and a touch of maritime influence.
The peat in Springbank 12 is not as pronounced as in heavily peated whiskies like those from Islay. Instead, it is more subtle and well-integrated, allowing the other flavors to shine through. This is characteristic of Campbeltown whiskies, which often have a unique balance of peat, fruitiness, and coastal elements.
The peatiness in Springbank 12 is further enhanced by the 2.5-times distillation process. This means that the spirit undergoes two and a half rounds of distillation, resulting in a more refined and smoother whisky. The additional distillation helps to mellow out any harsh or overpowering flavors, allowing the peat to contribute to the overall character without overwhelming the palate.
One of the things I appreciate about Springbank 12 is how the peat interacts with the Burgundy cask maturation. The whisky is aged in a combination of bourbon and Burgundy casks, which adds layers of fruity and wine-like notes to the spirit. The peat provides a nice contrast to these flavors, creating a harmonious balance between smokiness and fruitiness.
When tasting Springbank 12, you can expect to find a range of flavors beyond just the peat. On the nose, there are notes of dried fruits, vanilla, and a subtle brininess. On the palate, the peat becomes more prominent, with flavors of toasted oak, dark berries, and a hint of spice. The finish is long and lingering, with a gentle smokiness that invites you to take another sip.
Springbank 12-year old Burgundy is lightly peated, with a subtle smokiness that adds depth and complexity to the whisky. It is a testament to the skill and craftsmanship of the distillers at Springbank, who have created a well-balanced and enjoyable whisky that showcases the best of Campbeltown's peated style.