source: springbank.com
Hazelburn single malt comes from the place called campbeltown, a small town situated on southern scotland which has a historical whisky heritage since 1591. Some figures even says there were 30 distilleries at one point and place used to known as "the whisky capital of the world". However at that stage campbeltown was focusing on quantity rather than quality. But everything vanished when the world got affected by prohibition and most of the distilleries got out of the business and shut their doors for further production. Currently there are three active distilleries in campbeltown: Glen Costia, Springbank, Glengyle.
Hazelburn single malt is being produced by the Springbank, a family owned distillery which is also owned Glengyle distillery under J & A Mitchell Company. Springbank distillery found in 1828, since than the distillery stay under ownership of family and not only survived but also progressed with time. Springbank is one of the most traditional distillery in the scotland which does all the process of whisky production from malting barley to bottling with traditional way, each and every process is being done by hand at distillery itself.
Springbank produce three different style of whisky: Springbank, Longrow and Hazelburn.
Hazelburn is one of the three kind of whisky produced by springbank, known for being triple distilled and unpeated, whereas Springbank single malt is two and half time distilled and is slightly peated, and Longrow is two time distilled and heavily peated. Hazelburn age their whisky into bourbon cask.
Hazelburn is very rich in flavor with the good mouthfeel paired with apple, pear with hint of vanilla and honey, and finished with liquorice scent and creaminess on palate.
#caskstrength : in simple terms cask strength is whisky which does not dilution after its storage in cask for maturation. As the whisky is not diluted it has higher ABV compared to diluted whisky by water or other substance.
#tripledistilled : As most of the distillery distilled their spirit two times only Hazelburn does that three times, which makes the spirit smooth and distill away all the impurities from the spirit and make it more flavorful.
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