Introduction

Springbank is always a name that gets my attention, especially when it comes to independently bottled or limited-release expressions. So when I had the chance to try a 13-year-old bourbon cask Springbank selected for an SG-based collaboration bottling, I didn’t hesitate. Being bourbon-matured, I expected the whisky to focus on natural distillery character—minimal cask influence interfering with Springbank’s distinct coastal style. What I was most curious about was how the spirit had evolved over the 13 years—whether it leaned heavier into the briny minerality or softened into creamier, citrus-led territory.

Nose

The nose opened clearly and confidently. Salty sea air greeted me right away—a signature Campbeltown note—but balanced with soft vanilla cream and faint honey. There was a chalky citrus zest, more on the lemon side, and it reminded me of damp stones after rain. As I let it sit, a touch of fresh cut grass and distant engine oil emerged. This industrial hint wasn’t overpowering, just enough to recognize this as unmistakably Springbank. I didn’t pick up any strong cask spices, which I found welcome for this type of dram.

Palate

The mouthfeel had a nice oiliness without becoming too heavy. The initial flavour was more mineral-driven than sweet—brine, white pepper, and a slightly metallic edge that quickly gave way to softer notes. There was lemon sponge cake, dry hay, and just a trace of vanilla pod. That coastal saltiness held steady through the mid-palate, carrying layers of damp oak and faint waxiness. It's not a fruit-driven whisky; if anything, the focus here felt like structure and clarity. Peat was present, but subtle—more earthy than smoky.

Finish

The finish was medium to long, gradually tapering off into drier territory. The brine lingered longer than I expected, alongside faint notes of digestif biscuit and gentle white pepper. There was a flinty minerality that stuck around, leaving a slightly earthy texture behind. As it faded, I also got that soft mechanical note again—oily, in a good way—and a quiet bitterness, similar to unsweetened lemon rind.

Price and Value

This particular bottle wasn’t easy to get a hold of—it was released as part of a limited-run SG60 series for whisky bars in Singapore, so accessibility is the main barrier. Price-wise, it landed in that mid-to-premium spot where Springbank expressions often sit. While the price might raise eyebrows for a 13-year-old single malt without fancy wood finishes, in this case, the profile and quality justify it. It’s clearly crafted with care and shows off Springbank’s distillate in a clean and honest way.

Background

Springbank, based in Campbeltown, is among the most respected names in Scotch whisky production—partly because they do almost everything in-house, from malting to bottling. Their style is often described as “old school,” and that’s accurate; it’s not about flashiness, it’s about detail and patience. This 13-year-old release was drawn from a single bourbon cask and bottled at cask strength for a Singapore-based collection known as the SG60—celebrating a mix of heritage and regional whisky interest.

Using ex-bourbon rather than sherry gives way to more transparency in the spirit. You really get a sense for that Springbank texture—coastal, mineral, unpolished in a purposeful way. If you want more information about the distillery, it’s worth checking out the official Springbank Distillery website.

Final Notes

Would I buy this bottle if I came across it again? Yes, mainly because it's tough to find a Springbank that's this direct and accessible despite its regional complexity. For someone new to Campbeltown malts, it might be a bit bracing—the salt, the minerality, and the lack of sweet cask influence aren’t the easiest introduction—but for those already into Springbank or coastal drams, it fits comfortably in rotation.

When would I pour this? Probably not for dessert or with food—it does better on its own, when there's some time and space to give it attention. As for how it compares to other Springbank releases, I’d say this sits closer to the 10-year-old in spirit than to something like the 15 or Local Barley series. It leans on the clean, structural Springbank core, without much outside influence. That in itself, for me, made it worth the pour.