Springbank 13 Year Old 2010 - Local Barley
- Distillery
- Springbank
- Region
- Campbeltown
- Country
- Scotland
- Type
- Single Malt
- ABV
- 54.1%
- Age
- 13 years
- Price
- £599
- Tasting notes
- Smokey, Malt Extract, Vanilla, Leathery, Toasted
- Description
- Zero ratings to date, yet a bold £599 calls out for the Springbank 13-year mark. At 54.1% ABV, the 'Smokey' and 'Leathery' notes suggest a robust experience, but it's hard to measure value without a tasting feedback.
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Same price range with overlapping tasting notes:
- Springbank 13 Year Old 2010 - Local Barley vs Mortlach 25 Year Old — Mortlach, £582.95, 5.0★ · Vanilla, Honey, Malt Extract, Toasted
- Springbank 13 Year Old 2010 - Local Barley vs Tomatin 30 Year Old — Tomatin, £585, 5.0★ · Old Wood, Honey, Sherried, Vanilla
- Springbank 13 Year Old 2010 - Local Barley vs Glenfiddich 21 Year Old - Havana Reserve — Glenfiddich, £499, 5.0★ · Sherried, Honey, Vanilla, Cooked Fruit
Different style alternatives to Springbank 13 Year Old 2010 - Local Barley
Same price range with a contrasting flavour profile:
- Springbank 13 Year Old 2010 - Local Barley vs Rosebank 12 Year Old - Flora and Fauna — Rosebank, £399, 5.0★ · Fresh Fruit, Fragant, Honey, Vegetative
- Springbank 13 Year Old 2010 - Local Barley vs Tamdhu 30 Year Old - The MacPhail's Collection (Gordon and MacPhail) — Tamdhu, £395, 5.0★ · Sherried, Old Wood, Dried Fruit, Chocolate
- Springbank 13 Year Old 2010 - Local Barley vs Glenfarclas 30 Year Old — Glenfarclas, £632.95, 5.0★ · Sherried, Dried Fruit, Chocolate, Old Wood
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✦ Neatly Summary
Springbank 13 Year Old 2010 - Local Barley is a 13-year-old single malt from Springbank (Campbeltown, Scotland), bottled at 54.1% ABV. Expect intensely smoky, sweet and oaky character — smokey, malt extract, vanilla, leathery. Best suited for experienced drinkers who enjoy bold, complex whiskies. A collector's expression at a premium price point.
Zero ratings to date, yet a bold £599 calls out for the Springbank 13-year mark. At 54.1% ABV, the 'Smokey' and 'Leathery' notes suggest a robust experience, but it's hard to measure value without a tasting feedback.
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