spirits whiskey
estate
Springbank 10 Year Old Campbeltown Single Malt
Islay — Campbeltown, Scotland
About this product
The only whisky in Scotland produced entirely on-site — malting, mashing, fermenting, distilling, maturing, bottling, all within the Campbeltown distillery walls. The house style: 2.5-times distillation (between double and triple) creates a medium-weight spirit that carries the distinctive Campbeltown character — saline, briny, slightly oily, with a hint of sherry and a damp cellar quality that is unique to this coastal peninsula. At 10 years it is already extraordinary; at 15 it is one of Scotland's finest.
The deductive profile Library
colourPale straw-gold (natural colour, not coloured)
finishLong, saline — the sea air is in the finish; mineral and slight smoke echo
aromaSaline sea air, fresh brine, pear, apple, slight peat, vanilla, old cellar, slight rubber
flavourSaline brine upfront, then orchard fruit, slight smoke, vanilla, old oak, damp stone
campbeltown terroirThe saline character is specific to Campbeltown — coastal peninsula on the Kintyre, surrounded by sea
Service
glassGlencairn or tulip
temp cRoom temperature or with a few drops of water°C
food pairingSmoked oysters, aged cheddar, salt-baked fish, anchovies, farmhouse butter
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Pairings
complement
casual
Springbank's maritime Campbeltown character bridges the potted smoked mackerel; both come from Scotland's Atlantic coast
classic
starter
complement
cheese
Sea salt and brine in whisky echo the mineral character of mature Dunlop Cheddar; orchard fruit bridges the cheese's lactate sweetness; slight peat adds depth to the combination.
classic
digestif
complement
fish
Springbank's Campbeltown saltiness and light peat echo smoked mackerel from Scotland's sea lochs; a natural coastal pairing
classic
casual
complement
seafood
The saline, briny character of Springbank is the most direct expression of its coastal Campbeltown origin. Kippers — the most coastal of all smoked fish preparations — share this saline-smoky character. The orchard fruit in the whisky provides contrast to the oily richness of the herring.
classic
starter
complement
seafood
Sea salt and brine in whisky echo the cured, smoked fish character; slight peat mirrors the smoking process; vanilla softens the pairing's saline intensity.
classic
starter
complement
butter
The saline character of Springbank complements the salt in cultured butter — both are expressions of sea and land. The slight acidity of cultured butter (lactic fermentation) bridges to the whisky's complex background fermentation character. Simple but precise.
established
amuse
complement
food
Springbank's coastal Campbeltown complexity bridges the potted shrimp's butter richness; a Scottish coastal pairing
established
starter
bridge
cheese
The Campbeltown style's salt-mineral character bridges the aged Greek sheep cheese; both share long-maturing depth
adventurous
cheese