The Springbank 10 Year Old is slightly peated. This means that during the production process, the barley used to make the whisky is exposed to peat smoke, which imparts a distinct smoky flavor to the final product. However, it’s important to note that the level of peatiness in the Springbank 10 is not overpowering. It strikes a nice balance between the smoky notes and the other flavors present in the whisky.
Having personally tasted the Springbank 10, I can attest to the subtle peatiness that it offers. The aroma carries a gentle whiff of smoke, reminiscent of a bonfire on the beach. It’s not as intense as some heavily peated whiskies, but it adds an interesting layer of complexity to the overall profile.
On the palate, the peat influence becomes more apparent but remains well-integrated. It blends harmoniously with the maritime notes, which give the whisky a briny, coastal character. The smokiness is not the dominant flavor; instead, it acts as a supporting element that enhances the overall drinking experience.
The Springbank 10 also showcases a fresh and fruity balance, thanks to the maturation in both bourbon and sherry casks. The bourbon casks contribute vanilla, honey, and citrus notes, while the sherry casks impart rich, dried fruit flavors such as raisins and figs. These elements, combined with the peat and coastal characteristics, create a complex and well-rounded whisky.
While the Springbank 10 Year Old is peated, it is not overly so. It offers a delightful smoky presence that adds depth to the whisky without overpowering the other flavors. Whether you’re a fan of peated whiskies or simply curious to explore the world of peat, the Springbank 10 is definitely worth a try.