Springbank 1966 32 Years Single Malt Whisky

Whiskyspace Notes 1459

Jun 5, 2026, 07:37:06

刚抿一口就愣住了——这层次也太丰富了吧！先是waxed figs和dates那种扎实的甜，接着泛上一点leather polish的复古感…转头又尝到mentholy fudges的清凉奶糖味，像小时候吃的薄荷太妃糖 😂 慢慢品着，shortbreads的酥香和dried fruits的酸甜混在一起，突然飘过一丝old amontillado雪莉酒的氧化坚果香。最神奇的是居然尝到miso soup的咸鲜！？还有mirabelles那种野性的酸，但又被manuka honeys的黏稠甜感裹住了。 烟丝味是那种tobacco strand干燥的质感，不冲。咽下去之后…哇，currants和orange squash的果酱感涌上来，带着很resinous的松脂气息。尾韵超级长，camphory的樟脑凉意在喉头打转，偶尔跳出pear的清甜和citron的酸涩——这组合太会玩了！ 整体非常glorious又smooth，完全能喝出oak’s been mastered to perfection的那种老木头功力，毫无现代木桶的毛躁感。就是复杂到需要慢慢琢磨，喝着喝着自己笑起来 🍂

Whiskyspace Notes 1423

Jun 4, 2026, 12:58:20

Right, so I'm sipping this one, and the oak's mastered to perfection. There's a tobacco strand that lingers long, reminding me of pears and toasted croissants. A bit of mutton suet and game-y character, with manuka honeys and mentholy sultanas coming through. Shortbreads and leather polish, waxed figs and camphory notes, dates for richness. No modern wood-technology here, it's glorious. Feels rounder, deep amber in color. Parma ham and liquoricy flavors, very resinous. Finishes with miso soup and figs – quite the ride! 😊

Whiskyspace Notes 1394

Jun 3, 2026, 16:46:09

深琥珀色在杯子里晃着，像秋天下午的阳光照进老书房。凑近一闻，先是无花果干和红枣的甜，混着一点点烟草和旧皮革的暖意——有点像打开了爷爷的老木箱。 舌尖碰到时觉得圆润，蜂蜜和炖梨的味儿先出来，接着是烤酥饼和一丝清凉的薄荷感。后段突然转出点咸鲜，让我想起帕尔马火腿配无花果的那种搭配，意外地搭。 余味很长，橡木和草本的气韵慢慢化开，最后留了点烟草和枣泥的影子在喉咙里打转。喝着喝着，好像能看见苏格兰高地的石楠花在风里摇… 🍂

Whiskyspace Notes 1379

Jun 3, 2026, 08:30:54

Deep amber, really inviting colour 🥃 看着就老派。 闻着有炖西梅那种甜腻腻的味道，还夹着点黄油酥饼的香，甚至有一丝…野味的感觉？像是好烟斗里残留的旧烟草丝，或者擦拭过的皮手套。啊对，还有点树脂的凉意，挺冲的。 喝起来真是醇厚，橡木桶的功底很扎实。想起以前喝的那种老阿蒙蒂拉度雪莉酒，带着点黄香李的果香，和帕尔马火腿那种咸鲜感意外地搭。 后调很长，很复杂。有麦卢卡蜂蜜的暖甜，掺着橙子汽水和香橼的清新，还有无花果、黑加仑干的那种集中果脯味。隐约有点羊油的丰腴感… 最后收尾是草药和石楠花的气息，甚至有点樟脑和甘草糖的味道。还有点老干邑的影子，以及那种泡过朗姆酒的葡萄干的甜润感。回味里，清凉感慢慢上来，和旧烟草的沉稳混合在一起。🫡 真是像跟一位有故事的老绅士聊天，层次太多了。

Whiskyspace Notes 1319

Jun 2, 2026, 05:49:16

Deep amber colour, just gorgeous. 😊 First sniff – citrons and stewed prunes, that camphory note is so mentholy, like mentholy sultanas. Figs and waxed figs jump out, and oddly, toasted croissants – probably from the oak, which's been mastered to perfection, no modern wood-technology. Taking a sip, it's glorious. Hints of miso soup and orange squash, with a dash of heather. Very resinous, Parma ham and dates come through, plus manuka honeys. Old tobaccos make it smooth, rounder. Reminds me of mirabelles and shortbreads, liquorice and a tobacco strand. There's a game-y edge, like old amontillado, with mentholy fudges. Old cognac lingers, liquoricy too, with mutton suet and pears. Just lovely. 🥃