New (local barley) high quality releases from Springbank
Springbank spoils us with two Local Barley releases in one calendar year. Well, technically, the previous expression was bottled in December 2024, but that hit the shelves after new year. Anyway, the previous release was an 8 years old made from bere barley, and the follow up is a 10 years old of the same barley variety, but from a different farm. Let’s have a taste. We also managed to acquire the newest Springbank Cask Strength, which is also the second release of 2025. The previous version we tasted just one month ago on this blog, but the new release landed in our lap a loot sooner after release. We are quite excited about this one, because there is no more sherry, no more rum, just bourbon casks and that’s it! This should be a fruity dram. Without further ado, here goes!
Springbank 10 years old, Local Barley, bottled at 55,2 % abv
First things first: A 100 % Campbeltown malt, the back label proudly states, with bere barley sourced from Clochkiel Farm, malted by hand, distilled in July 2015 and bottled in October 2025. Just 8.000 bottles were produced. Cask balance is 60 % bourbon and 40 % sherry.
Upon Sipping: Quite a peaty dram, based on my first impressions. More fruity elements too, which I missed a little in the 8 years old, which was a more brooding, darker whisky. I smell burned bread crust, you know, those pieces that fall through the grill when you heat up some buns in the oven. But also hints of peaches and mandarins. Also a sense of dense pea soup boiling on the stove. So dense you can stick your spoon in and it would stand upright. The true Dutch way, as we say.
Taking a sip, it seems the bourbon casks put a decent stamp on the character of this whisky. Yes, it has a rough edge with wooded impact, but also loads of sticky raspberry marmalade and honey. This is close to brilliant. Really much more balanced and bright, and very close to the standard 10 years old, but of course thanks to the high abv packing a lot more punch.
With a good drop of water, you can almost see the liquid turn into oil. The nose turns a tad more farmy, which we have gotten used to by now from Local Barley expressions, but it more or less keeps the same character. The taste gains some bitterness, and something that holds the middle between salty and sour lemons. Quite an experience, but I prefer my Springbank 10 years old Local Barley 2025 neat, thank you very much.
Word to the Wise: After a rather modest and maybe even underperforming 8 years old, this new Springbank 10 years old Local Barley 2025 performs on the usual high level we have come to expect from this popular series. It breaks my heart to see so many retailers rip off their customers with inflated prices, but against this quality, at least you won’t be disappointed with the quality of the whisky in your glass. This is a classic Campbeltown malt right here.
Score: 89 points.
Springbank 12 years old, Cask Strength, bottled at 55,5 % abv
First things first: Batch 28 already, and this is a 100 % bourbon matured expression for a change. We saw such a release already with the Springbank 18 years old, and now this one. This batch was bottled on 3 September 2025.
Upon Sipping: An odd mix of stone fruits and mechanical, greasy engine parts lying on a concrete floor while the repair man is still checking under the hood of your car. In short: Campbeltown stuff! After some breathing, and this Springbank needs some oxygen right out of the bottle, the fruit becomes more dominant. Less on the oranges and more leaning towards lychees, white grapes and peaches. Rather impressive. In combination with the high abv, this is very volatile. The angry, older brother of the mild mannered 10 years old with the orange label. This angriness fades away as soon as you take a sip. Now this is a classic Springbank I am used to from the old days! Dry, industrial, loads and loads of limestone, sweet ‘n sour lemons (huh?), and a finish that lasts for hours. For optimal taste sensations I am writing this tasting note at 11.00 o’clock in the morning, and that enlarges all these big notes to the max. Such an oily mouthfeel too, almost as if this Springbank Cask Strength has some beeswax dissolved in it. There is also a coastal wave that makes you think of a nice summer’s day at the Campbeltown Loch embankment.
I added a little water, that made the nose burst open with a stronger fruity element, but it just amplified, not changed. Perhaps a bit more tropical impact now, grapefruit, but that’s about it. The dry notes got bigger too with water, which seems ironic, but it comes in the form of banana like note.
The finish seems more tamed now, and allows for a darker, wooded element to come forward. Diluting has it perks, but undiluted is superior. Still, adding drop after drop will bring out a tropical forest like you would not believe. The new Springbank Cask Strength is a piece of magic.
Later, when making some samples, I dripped some liquid on my fingers. From there, I picked up a distinct peaty smell, earthen peat, leaning towards muddy farm notes.
Word to the Wise: Well, all eyes were on the Local Barley perhaps, but this new Springbank Cask Strength Batch 28 takes the price. What a brilliant piece of work. Let’s shock all the fans of the sherried drenched Springbank 15 and do a full bourbon of that one in three years!
Score: 91 points.