Springbank 21 Year Old 1995 - Open Day 2017
- Distillery
- Springbank
- Region
- Campbeltown
- Country
- Scotland
- Type
- Single Malt
- ABV
- 46%
- Age
- 21 years
- Price
- £499.95
- Tasting notes
- Sherried, Dried Fruit, Honey, Tobacco, Old Wood
- Description
- This 21-year-old Springbank from 1995 spent 22 years in a first-fill Port hogshead before bottling for the Springbank Open Day 2017, yielding just 252 bottles. The Port cask influence would have layered rich, dried-fruit complexity onto Campbeltown's characteristically oily and slightly funky profile.
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Same price range with overlapping tasting notes:
- Springbank 21 Year Old 1995 - Open Day 2017 vs Dalwhinnie 25 Year Old 1989 (Special Release 2015) — Dalwhinnie, £331.43, 5.0★ · Honey, Vanilla, Malt Extract, Toasted
- Springbank 21 Year Old 1995 - Open Day 2017 vs Laphroaig 25 Year Old Cask Strength (2017 Release) — Laphroaig, £399, 5.0★ · Smokey, Sherried, Medicinal, Kippery
- Springbank 21 Year Old 1995 - Open Day 2017 vs Tomintoul 25 Year Old — Tomintoul, £364.95, 5.0★ · Old Wood, Honey, Vanilla, Nutty
Different style alternatives to Springbank 21 Year Old 1995 - Open Day 2017
Same price range with a contrasting flavour profile:
- Springbank 21 Year Old 1995 - Open Day 2017 vs Teaninich 23 Year Old 1972 - Rare Malts — Teaninich, £344.14, 5.0★ · Hay-like, Leafy, Malt Extract, Vegetative
- Springbank 21 Year Old 1995 - Open Day 2017 vs Springbank 10 Year Old 2007 - Local Barley — Springbank, £399, 5.0★ · Smokey, Medicinal, Cooked Fruit
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✦ Neatly Summary
Springbank 21 Year Old 1995 - Open Day 2017 is a 21-year-old single malt from Springbank (Campbeltown, Scotland), bottled at 46% ABV. Expect sweet, fruity and oaky character — sherried, dried fruit, honey, tobacco. An approachable dram, ideal for newcomers and casual sippers. A collector's expression at a premium price point.
This 21-year-old Springbank from 1995 spent 22 years in a first-fill Port hogshead before bottling for the Springbank Open Day 2017, yielding just 252 bottles. The Port cask influence would have layered rich, dried-fruit complexity onto Campbeltown's characteristically oily and slightly funky profile.
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