Longrow Peated Single Malt Impressions

What is it? 

Distillery: Springbank, Campbeltown, Scotland

Name: Longrow Peated

Make: Single Malt Scotch Whisky

Extra Info: Springbank produces three whisky ranges; Longrow which is twice distilled and heavily peated (50-55 ppm), Springbank which is 2.5 times distilled and lightly peated (7-8 ppm) and Hazelburn which is triple distilled and unpeated.

Why did I buy it?

I bought the Longrow Peated to sample one of the peatiest offerings from Campbeltown. Longrow made with locally sourced barely, dried using locally source peat, producing a uniquely Campbeltown smoke.

What did I think of it?

Presentation: The Longrow Peated uses the same clear glass bottle as the Springbank range, but with gold text and iconography on a white label. It's an even simpler design than the Springbank range and looks just as clean and elegant. The cardboard box that the whisky comes in is also cut out at the front to show the bottle inside. Another great package from Springbank.

Appearance: With no added colouring or chill-filtering (note it is bottled at 46% ABV, since the esters that chill-filtration typically remove are soluble at 46% ABV and greater), the gold colour (a little darker than the Springbank 10 Year Old) comes purely from the barrels the whisky is matured in.

Aroma: Smoke, nutmeg, malt and butter notes.

Flavour: Balanced, difficult to pinpoint any dominant flavours, even the smoke is restrained. Smooth delivery. 

Finish: Medium length, smooth fading spice leaving a bitter aftertaste.

Would I buy it again?

Yes, this is a great whisky and is reasonably priced. An essential whisky for any peat freak who is willing to venture outside of Islay. I am very keen to try the special release Longrow Red and 18 Year Old expressions.

Disclaimer: I do not claim to have the nose and palate of a Master Sommelier, however, I am working to train my senses to better identify whisky aromas and flavours. Consider all my whisky 'Impressions' to be a work in progress and I hope to come back to each of them in the future to see if I notice anything different. Most importantly, I'm not just throwing around random aromas, flavours and adjectives for the hell of it; I am trying really hard to critically describe each whisky I taste - WhiskyDad.