And yes, I will "poke" some of them to ensure a goodly selection spanning the panalopy which is SM is brought. I also have a few interesting items to slip into the fray if need be.
As the planning developes, I will post some updates as an assist to anyone else who may wish to plan a tasting. Once the tasting is done, I will give a final writeup on what worked and what didn't. Hopefully, in this manner, some forum members may be more amenable to holding a tasting themselves, after seeing how easy it is to hold one.
Bruce did a little presentation on the generalities of the Springbank process and an explanation of the history of Campbeltown. While I was waiting, I helped myself to a dram or two of the Springbank Claret cask. After the educational aspect, we started the tasting in earnest.
We commenced with a Hazelburn 8, then Springbank 10; Springbank 15; Longrow 10, Springbank CS 12 and finished that run with Springbank Claret cask 12. Intermission was a batch 37 Aberlour A'Bunadh that I brought along for "show and taste". (The adult version of "show and tell')
After a repast, of pate, (with a variety of sode type crackers, french bread with an oil and vinegar dip and some cold cuts and cheeses), we started the second round with a Lappy QC; followed by a 10; a 15; an 18 and finished up with the CS 10 yo. I personally was very impressed with the 18, it wasn't until the second sip that this Laphroaig revealeed it's true character - with all its' subtle nuances and flickers of flame and smoke. A pretty wonderful little dram that one.
We chatted and had a few more drams by the fireplace before finally turning in around 2 am.
Up at 7:30 ish for coffee, brekky of french toast, bacon and maple syrup. Clean up of the dramming glasses and dishes from brekky before heading home with a couple of guests in tow.
Back to the salt mines now.
(Both the distillery and the bottle)
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