@ralfystuff, purchased this last week. My first foray into Campbeltown scotches. First dram, I was not so impressed. I tried it again tonight, and, for me, the trick was waiting for 20 mins after adding some water (as advised by your vlog). It was a fantastic dram. However, I felt it was creamy with hints of vanilla. It is my current malt du jour. Are you planning on reviewing the 12 (or 15 yo) soon? I would be interested in your thoughts, prior to spending the extra bucks for an older version.
I've started with Ardbeg and Lagavulin. And I haven't been discouraged at all, it is the exact opposite! I've really fallen in love with it! So I've got the "lighter" whiskes left to try. So it might be good to start with peateer smokey whiskies?
I noticed that a lot of scotch single malts are briny. What is your opinion about including salt content on the label for someone with high blood pressure?
They must have changed the back of the label because all it says on the back of this label is that there's no caramel, non chill filtered and that there may be some haze. Says nothing about the process.
Wow, Ralfy I think peat isn't something you either love or hate, I think it's something that you're either advanced enough as a scotch whisky drinker to appreciate or you're not. I started out with Genmorangie 10yr, and now a few months later I'm really enjoying Springbank, especially after watching that tour, and Lagavulin 16 yr.
@ralfystuff Ralfy, I went out and bought a bottle of the 15 for myself, and you are right on with the 91/100 rating. I'd even give it a 92. So much more complexity than the 10... but both are equally as delicious in their own ways! I hope this company never ceases to do business they way they do!
For those looking for a good batch, check the inside label... mine was 09/569 = Bottled in 2009.
Bought a bottle of the springbank 10 100 proof and just started getting into whiskeys but have been drinking amazing craft beer for years and this is by far the best scotch i have ever tried. Absolutely fabulous stuff. Could you recommend another craft oriented scotch whisky? Something like the springbank?
In my opinion it could also spoil the experience for those that want to go visit the distilleries in person. Some might just watch a good quality dvd and decide not to go visit for them selves because its cheaper to just watch the dvd. Maintaining a sense of mystery and excitement among us, who enjoy malts will motivate us to go see them for our selves, which helps support Scotland's economy.
I really like the Spring Bank 100 and the Bruichladdich Resurrection, which seems similar to me. Can you recommend any other malts with similar levels of peat and taste profiles?
Ralfy, I only managed to get one version of the Springbank 'Wood Expressions' series before they all sold out and that is the Claret Wood. I know you recommended the Madeira, but I'm very curious to hear your opinions and marks about the Claret, if you ever got to taste it. If not I'll send you a sample bottle!
Ralfy, I just bought a bottle of this, after eying it many times at the store. Upon holding the bottle up to the light I'm seeing small bits and pieces floating around about the scotch. Tiny particles. This is something I haven't seen from other non-chill filtered single malts. Is this the way it's supposed to be? Thank you!
.... tiny bits of sawdust, caskwood and any solid matter to be found in a barrel, .... harmless , but if it bothers you, strain your whisky through a fresh damp coffee filter.
I used to work part time at a high end adult beverage store here in the states and I remember selling a lady a bottle of Highland Park 12 for a gift. About a week later, she brought it back, opened, because it was "cloudy" I tried hard to explain how that was not a bad thing and she still opted to exchange for a Maccallan 12...What are you gonna do? It's hard to sell whisky that will end up as a gift, but I always offer suggestions based on what I like to drink.
For some reason when I first tried Springbank I was expecting something mild, in the Lowland style. Boy, what a surprise! "Complex" and "challenging" are certainly two good words to describe it. I'm working on the 12 year old cask strength now, and let me tell you it is one intense malt. Too bad about the sulpher near the end...
Also, I believe in this context C.V. stands for "cirriculum vitae," not "Chairman's Vat."
There is in fact a channel right here on Youtube, SingleMaltTV, which has short videos of whisky tastings, interviews, distillery tours, and event videos much like what Ralfy brings up (in fact I see several videos in the suggestions box). Indeed, their main correspondent, Ali Mutch, is a lot more attractive than Ralfy... sorry Ralfy.
SMaltTV is quite good and informative BUT...they seem really marketing driven - like they are being paid for by the distilling industry. With Ralfy, we are getting the unvarnished truth based on his personal knowledge & his opinions. That to me is worth a lot more. I use SMaltTV as a supplement to my whisky education but I am very sceptical. I think they went off the air as of 08/2010 - don't know why.
True, I do value Ralfy's opinions more and his videos on the various aspects of whisky (water, glasses, e150) are a lot more informative than SMaltTV. When I looked over their videos, I didn't see any videos on the bad habits of whisky production.
Malt Manchurians? That makes me want to suggest Malt Mongolians. Let's go pillage a few whisky shops and by pillage, I mean nicely browse their shelves.
I'm loving the reviews Ralfy. I have a slightly off topic question. I've noticed the bottles you have are sometimes half empty. I notice that when I go though a bottle slowly, having a small taste every week or two, that by month 4 or 5 it has a much different character than it originally did (and occasionally much worse in my opinion). Do you do anything to try and slow the oxidation? Are there any whiskeys that you think are especially vulnerable to resistant to fading after they are opened?
@rtothedizzy For me, Talisker 10 suffers from oxidation. The first few drams are magical, but the remaining malt doesn't live up to these high standards. Still very good, mind you.
Interesting that Springbank 10 only got 86 points. Is it cause the 10 year old is still too spirit still and the cask hasn't had much say or is it just simply cause of the ex-bourbon cask used and not the sherry cask version that you've scored highly in the past both it's own bottling and the independant sherry cask version?
i've just been noticing over the time i've been watching you the different logos for each whisk(e)y, and how they seem to demonstrate the whisk(e)ys characteristics for the most part.
Ralfy, great series on Springbank and the Springbank 10. I was very impressed. I was wondering if you could post your videos on iTunes. Sometimes utube is very slow to load and play due to net traffic. On itunes, the video is downloaded to computer and thus plays smoothly. Just an idea. Keep up the good work. You are much appreciated.
@ralfystuff, purchased this last week. My first foray into Campbeltown scotches. First dram, I was not so impressed. I tried it again tonight, and, for me, the trick was waiting for 20 mins after adding some water (as advised by your vlog). It was a fantastic dram. However, I felt it was creamy with hints of vanilla. It is my current malt du jour. Are you planning on reviewing the 12 (or 15 yo) soon? I would be interested in your thoughts, prior to spending the extra bucks for an older version.
Bltz1075 1 month ago
@Bltz1075
take it slowly and add plenty water, it will 'settle down'. the 12 and 15 are certainly better options but dearer.
ralfystuff 1 month ago
I've started with Ardbeg and Lagavulin. And I haven't been discouraged at all, it is the exact opposite! I've really fallen in love with it! So I've got the "lighter" whiskes left to try. So it might be good to start with peateer smokey whiskies?
91gurre 1 month ago
This is a fantastic dram indeed!
JWellingtonWimpy 1 month ago
Malt Maestro's !!!
Hamporkcheese 1 month ago
Comment removed
SingleServingJohn 1 month ago
I noticed that a lot of scotch single malts are briny. What is your opinion about including salt content on the label for someone with high blood pressure?
Pipesister68 1 month ago
@Pipesister68
all things in moderation. Little and often does no harm.
ralfystuff 1 month ago
They must have changed the back of the label because all it says on the back of this label is that there's no caramel, non chill filtered and that there may be some haze. Says nothing about the process.
MunkayBidne 2 months ago
@MunkayBidne You must have a U.S. bottling. The back labels are put on by Preiss imports and mine says the same thing.
77anorak 2 months ago
Wow, Ralfy I think peat isn't something you either love or hate, I think it's something that you're either advanced enough as a scotch whisky drinker to appreciate or you're not. I started out with Genmorangie 10yr, and now a few months later I'm really enjoying Springbank, especially after watching that tour, and Lagavulin 16 yr.
MunkayBidne 2 months ago
Ralfy, how would you rate the 15 year old Springbank?
77anorak 2 months ago
@77anorak
it does vary . . . but generally an excellent whisky (91/100)
ralfystuff 2 months ago
@ralfystuff Ralfy, I went out and bought a bottle of the 15 for myself, and you are right on with the 91/100 rating. I'd even give it a 92. So much more complexity than the 10... but both are equally as delicious in their own ways! I hope this company never ceases to do business they way they do!
For those looking for a good batch, check the inside label... mine was 09/569 = Bottled in 2009.
77anorak 2 months ago
Bought a bottle of the springbank 10 100 proof and just started getting into whiskeys but have been drinking amazing craft beer for years and this is by far the best scotch i have ever tried. Absolutely fabulous stuff. Could you recommend another craft oriented scotch whisky? Something like the springbank?
100percentNatural100 4 months ago
@100percentNatural100
try the NEW VERSION 10yo Bruichladdich !
ralfystuff 4 months ago
Comment removed
100percentNatural100 4 months ago
I just bought a bottle of springbank 10 100 proof and its very good. Have you tried the higher alcohol version?
100percentNatural100 4 months ago
@100percentNatural100
yes, they're great.
ralfystuff 4 months ago
you really should look into getting one springbank 100 proof ralfy... bottle's a cracker and a HUGE improvement from the normal 10YO.
MrVirusSnake 5 months ago
In my opinion it could also spoil the experience for those that want to go visit the distilleries in person. Some might just watch a good quality dvd and decide not to go visit for them selves because its cheaper to just watch the dvd. Maintaining a sense of mystery and excitement among us, who enjoy malts will motivate us to go see them for our selves, which helps support Scotland's economy.
mariusroyal 6 months ago
I really like the Spring Bank 100 and the Bruichladdich Resurrection, which seems similar to me. Can you recommend any other malts with similar levels of peat and taste profiles?
degmar 7 months ago
@degmar
Ben Nevis, Benromach and Bunnahabhain.
ralfystuff 7 months ago
sounds really delicious, Ralfy. I'm torn between Springbank and Glenfarcas for my next bottle.... I'm up for a challenge, though.
cskamoskva 7 months ago
Ralfy, I only managed to get one version of the Springbank 'Wood Expressions' series before they all sold out and that is the Claret Wood. I know you recommended the Madeira, but I'm very curious to hear your opinions and marks about the Claret, if you ever got to taste it. If not I'll send you a sample bottle!
SingleServingJohn 7 months ago
@SingleServingJohn
... no samples thank you, the Claret-Spring' is rather decent 90/100
ralfystuff 7 months ago
Ralfy, I just bought a bottle of this, after eying it many times at the store. Upon holding the bottle up to the light I'm seeing small bits and pieces floating around about the scotch. Tiny particles. This is something I haven't seen from other non-chill filtered single malts. Is this the way it's supposed to be? Thank you!
SteveLinGuitar 8 months ago
@SteveLinGuitar
.... tiny bits of sawdust, caskwood and any solid matter to be found in a barrel, .... harmless , but if it bothers you, strain your whisky through a fresh damp coffee filter.
ralfystuff 8 months ago
ralfy, I can get here the 12yo cask strength and the 15yo. what would you recommend?
elaforge 10 months ago
@elaforge
15yo OR 12cask, ... both good !
ralfystuff 10 months ago
Happy Robert Burns Night, Ralfy!
kathan67 1 year ago
Ralfy, looking forward for your review for the Hazelburn!
fuckinick 1 year ago
I ♥ the Manx legs on the wall ;-)
ErwinDerChecker 1 year ago
Don't ye dare think that us wee Yanks haven't noticed your Dalek perched on the shelf there laddie! ;-)
steven3x 1 year ago
@steven3x
I noticed that too - wonder if it is a "collectible" bottle of whisky? ;-)
kathan67 1 year ago
I used to work part time at a high end adult beverage store here in the states and I remember selling a lady a bottle of Highland Park 12 for a gift. About a week later, she brought it back, opened, because it was "cloudy" I tried hard to explain how that was not a bad thing and she still opted to exchange for a Maccallan 12...What are you gonna do? It's hard to sell whisky that will end up as a gift, but I always offer suggestions based on what I like to drink.
mrpicky510 1 year ago
@mrpicky510
You were right, and the woman needed an attitude-upgrade !
ralfystuff 1 year ago
One thing i must say Ralfy and that is that you have got a very good audio/video.
Everything is clear and sounding great.
By the way, shouldnt you wear a new jumper to make it clear wich year the video was shot? hehe.
Take care
gummybearkiller1 1 year ago
@gummybearkiller1
... you are probably right, new jumper on the way !
ralfystuff 1 year ago
This has been flagged as spam show
@ralfystuff
Happy Robert Burns Night, Ralfy!
kathan67 1 year ago
For some reason when I first tried Springbank I was expecting something mild, in the Lowland style. Boy, what a surprise! "Complex" and "challenging" are certainly two good words to describe it. I'm working on the 12 year old cask strength now, and let me tell you it is one intense malt. Too bad about the sulpher near the end...
Also, I believe in this context C.V. stands for "cirriculum vitae," not "Chairman's Vat."
Megawatt 1 year ago
Springbank hoooray! Off topic (well still whisky topic):
Im just sipping the last glass of my Old Pulteney 12 year and is wondering when/if your going to review this brilliant and complex maritime malt?
Its arguably one of the most consistent and engaging (despite its brand-presentation) 12 year old whiskies available.
DeliciousBrann 1 year ago
@DeliciousBrann
.... I agree, and will review this Malt this year !
ralfystuff 1 year ago
There is in fact a channel right here on Youtube, SingleMaltTV, which has short videos of whisky tastings, interviews, distillery tours, and event videos much like what Ralfy brings up (in fact I see several videos in the suggestions box). Indeed, their main correspondent, Ali Mutch, is a lot more attractive than Ralfy... sorry Ralfy.
shuboy05 1 year ago
@shuboy05
... would it help if I wore a long blond wig ! tee hee !
ralfystuff 1 year ago 3
@ralfystuff
Careful Ralfy... Someday I might accidentally spill an expensive whisky all over my keyboard when you make a comment like that.
shuboy05 1 year ago
@shuboy05
SMaltTV is quite good and informative BUT...they seem really marketing driven - like they are being paid for by the distilling industry. With Ralfy, we are getting the unvarnished truth based on his personal knowledge & his opinions. That to me is worth a lot more. I use SMaltTV as a supplement to my whisky education but I am very sceptical. I think they went off the air as of 08/2010 - don't know why.
BTW: Ralfy looks great on my HDTV.
kathan67 1 year ago
@kathan67
True, I do value Ralfy's opinions more and his videos on the various aspects of whisky (water, glasses, e150) are a lot more informative than SMaltTV. When I looked over their videos, I didn't see any videos on the bad habits of whisky production.
shuboy05 1 year ago
Malt Manchurians? That makes me want to suggest Malt Mongolians. Let's go pillage a few whisky shops and by pillage, I mean nicely browse their shelves.
shuboy05 1 year ago
I'm loving the reviews Ralfy. I have a slightly off topic question. I've noticed the bottles you have are sometimes half empty. I notice that when I go though a bottle slowly, having a small taste every week or two, that by month 4 or 5 it has a much different character than it originally did (and occasionally much worse in my opinion). Do you do anything to try and slow the oxidation? Are there any whiskeys that you think are especially vulnerable to resistant to fading after they are opened?
rtothedizzy 1 year ago
@rtothedizzy For me, Talisker 10 suffers from oxidation. The first few drams are magical, but the remaining malt doesn't live up to these high standards. Still very good, mind you.
Burrisant 1 year ago
any great $30 single malts i could get in the states? really want a good one but dont have money! :) thanks!
joshv002 1 year ago
@joshv002
check on-line, Binny's is a good start !
ralfystuff 1 year ago
Interesting that Springbank 10 only got 86 points. Is it cause the 10 year old is still too spirit still and the cask hasn't had much say or is it just simply cause of the ex-bourbon cask used and not the sherry cask version that you've scored highly in the past both it's own bottling and the independant sherry cask version?
Clutch28 1 year ago
@Clutch28
The 10 yo is lovely but still young. ... 86 points is a decent score by the way !
If you wan't Springbank at it's affordable best .... the 15yo is the one.
ralfystuff 1 year ago
Nice review Ralf. I'm thinking me and my dad ought to try this one to improve our knowledge.
w0033944 1 year ago
Ralfy...
Is the Gorse(Goarse,Gorce,??) the "coconut" hints I get when I sometimes consume Cutty Sark Original?
Or is it something else?
rbhiphopsux 1 year ago
@rbhiphopsux
the flavour of Scotch comes from malted barley yeast and water only, ... with some 'influence' from the addition of E150a colourant
No additional flavourings are added.
ralfystuff 1 year ago
@ralfystuff
And wood, of course. One could argue that plenty of flavours are added by contact with sherry casks.
Megawatt 1 year ago
i've just been noticing over the time i've been watching you the different logos for each whisk(e)y, and how they seem to demonstrate the whisk(e)ys characteristics for the most part.
godzilla74114 1 year ago
@godzilla74114
a few maltsters have noticed this too !
ralfystuff 1 year ago
Ralfy, great series on Springbank and the Springbank 10. I was very impressed. I was wondering if you could post your videos on iTunes. Sometimes utube is very slow to load and play due to net traffic. On itunes, the video is downloaded to computer and thus plays smoothly. Just an idea. Keep up the good work. You are much appreciated.
KentAlanS 1 year ago
@KentAlanS
I will look into it.
ralfystuff 1 year ago