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Springbank Local Barley 10YO 55.2% 2025

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Springbank Local Barley 10YO 55.2% 2025
Country:Scotland
Region:Campbeltown
Type of whisky:Scotch Whisky, Single Malt
Age:10
Alcohol:55.2
Volume:0.7
SKU: N/A
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679,00  Najniższa cena produktu w okresie 30 dni przed wprowadzeniem obniżki 679,00 
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All Characteristics About Brand
Key Details
Country
Scotland
Brand
Springbank
Aged
10 years
Peated
Yes
Finish
Ex-Bourbon & Ex-Sherry casks
Alcohol
55.2%
Sensory Structure
Alcohol
20–30%
31–40%
41–50%
51%+
Aroma Intensity
subtle
medium
expressive
intense
Flavor Profile
light / neutral
balanced
rich / bold
complex / layered
Body
light
med-
med
med+
full
Finish
short
medium
long
very long
Tasting Characteristics

A raw, terroir-driven Springbank that strips whisky back to grain, place, and time.

Springbank Local Barley 10 Year Old 2025 is distilled entirely from bere barley grown near Campbeltown, reinforcing Springbank’s uncompromising philosophy of locality and full in-house production. Distilled in 2015 and bottled in 2025 at natural cask strength, this release reflects traditional floor malting, partial peat influence, and patient maturation in a combination of ex-bourbon and ex-sherry casks. Bottled non-chill filtered and without added colour, it is intentionally unapologetic, prioritising structure and authenticity over easy sweetness. This annual series has become a benchmark for barley-focused Scotch and remains one of the most collectible modern Springbank releases.

Aromas and flavours:
Primary
Aroma / Nose: Cereal-forward and coastal, with damp barley husk, orchard apples, lemon peel, light engine oil, sea spray, and a restrained veil of earthy peat.
Secondary
Palate / Taste: Dense and oily. Malt sweetness meets citrus zest, brine, white pepper, toasted oak, and subtle dried fruit from the sherry casks. The high strength amplifies minerality and grain texture rather than masking them.
Tertiary
Finish: Long and drying, carrying salted vanilla, chalky minerals, faint smoke, and lingering citrus bitterness.
Gastronomy

Best enjoyed neat in a tulip glass, with time and optional drops of water to unlock its layered structure. The whisky`s weight, salinity, and grain intensity pair naturally with umami-rich and lightly smoked dishes. Smoked lamb or roast beef echo its earthy depth, while oily fish such as smoked salmon mirrors the maritime edge. Aged cheeses with crystalline texture highlight its mineral finish without competing for attention.

Food Pairing Suggestions:
Meat
Meat
Fish
Fish
Cheese
Cheese
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