58.6%, Distilled May 1996, 300 Bottles
Yellow Gold. After turning the glass forty-five degrees all around, the rim of whisky reveals tears and legs that are very small, and which descend slowly. Nicer legs than Taylor Swifts, and thats saying something!
Wow, Im detecting wet sea sand. Thats a first for me in regard to a Springer. Now, this said, Ive encountered sandy noses on quite a few single cask releases from Isle of Jura. There are also notes of honey-poached quince pie, baked rhubarb, and baked pears. Fantastic! The bourbon influence is more noticeable than usual for a refill cask; however, I would add that the wood presence here is extremely muted. In fact, there is very little, if any, oak on the nose. No cinnamon to speak of, as Ive tasted in other older-to-middle aged single cask Springers, from time to time. A fairly pronounced distillery character, which is present in this slightly younger 19-Year-Old, evokes an overall impression of cooked pears, though not in a can with syrup. I really like this muted yet fruity scent a great deal, which sometimes attends bourbon casks from America, for some reason. Lastly, industrial overtones bring to mind the smell of the old root cellar in which I played as a boy. Im talking here about wet burlap sacks filled with old potatoes, candle wax dripping down the walls from pioneer-era sconces, and sod walls with tree roots poking through the sides, not to mention a sod floor. Yes, thats obviously the dunnage warehouse talking, where this single cask of whisky was aged. and a more sour
Right off the bat, Im getting the a nice version of the standard vanilla and caramel that often come with American ex-bourbon oak casks. The bourbon signature is actually quite faint, but its here, all the same. As an experiment for this review, I poured two glasses of the same whisky under consideration. One has been sitting on my desk for about 45 minutes, and the other has been sitting for about ten. Lets compare the two: Surprisingly, the older glass has a sweeter nose and a more sour palate. I think its been sitting a bit too long uncovered, perhaps. That sandy note from the nose is coming through in this one. Theres also wet limestone, brown sugar, sweet potato, and even a little Hawaiian poi, which is a good thing. Im the only person in my family who actually likes poi, and I eat it every time I visit a luau on the Big Island of Hawaii. Switching back to my younger glass, the distillery character is more pronounced. Let me add a few drops of water. At a lower ABV, a little citrus comes through. Lime, to be exact. Im detecting a milky porridge note from a fairly prominent malted barley composition. As usual, a few drops of water bring out more of a silky mouth feel, which I find appealing. Final Thoughts and Score: While the sum total of this dram is not as stunningly complex as Springbanks 20-Year-Old Fresh Rum Cask, it has a nice, almost ubiquitous, self-assurance to it, that really hits the spot. Just when you think it couldnt possibly go on longer
theres something left hibernating on your tongue. As for the finish of this whisky, I would venture to call it quintessentially Springbank. Funnily enough, its quintessentially modern Springbank, as opposed to old school, like the Rum Cask. If you havent yet tried a single cask Springbank in generalor this Springbank 19-Year-Old Refill Bourbon Cask in particulartheres no time like the present. Prices are climbing higher and higher, even as I type these words. Dont be too quick to blame the distillery, however, for soaring prices. Ive found that middle men (distributors between the distilleries and retailers) are usually the culprits when it comes to soaring prices on boutique whiskies like this amazing 19-Year-Old Refill Bourbon Cask, which was bottled at a whopping 58.6 percent alcohol by volume.
