New Release: Springbank 11 Year Old Official 'Local Barley' 53.1%

The outcome was completely unexpected. Springbank SPRINGBANK 11yo OB 'Local Barley' 53.1% The aroma features orange and oil, pineapple and guava, vanilla, a hint of freeze-dried strawberry, butter Scotch, a touch of coconut, hay, and a deep malt character with minimal greenness. There's also a shell-like mineral note and a tar-like peat. On the palate, it starts with a mellow mouthfeel lighter than its ABV, mirroring the aroma with orange oil, pineapple, and guava. The malt offers a chewy umami depth, accompanied by a rich sweetness, minerals, strong brininess, and a damp tar-like peat. [Very Good, Interesting] This new Springbank Local Barley is 11 years old. Following last year's 16-year-old release, this year's version uses exclusively locally grown ingredients for floor malting and incorporates the ancient 'Bear Barley' variety. Given Springbank's commitment to traditional methods beyond barley varieties, this release is intriguing as it may revive older flavors. Despite its relatively short aging period, I had envisioned a bold, youthful malt, but expectations were completely overturned. From the start, there's a clear tropical fruitiness reminiscent of Bowmore or Lagavulin's fruity styles. Impressively, for its age, the malt shows minimal greenness, with a shell-like mineral quality and Springbank's characteristic tar-like peat. The mouthfeel is unexpectedly smooth, echoing the aromatic fruitiness while offering a concentrated chewy depth. The umami is rich, paired with a creamy sweetness and strong brininess. The peat, carrying tar notes, emerges in the finish but remains a subtle depth rather than dominant. It's an exceptionally delicious malt that's easy to drink multiple servings, but the standout feature is its pronounced fruitiness and polished finish. As mentioned earlier, I had imagined a robust, malty spirit that would develop further with aging. However, this release defies expectations, suggesting it was matured in an exceptional cask. While Springbank's traditional methods are rare, this new release feels remarkably matured from the outset. The ABV is lower than typical for an 11-year-old, and the mouthfeel feels even lighter, lacking any harshness. While floor malting is practiced exclusively, and barley has returned to traditional varieties, it's difficult to judge this release in isolation. Compared to standard bottlings, it carries a unique tropical character and shows an early maturity with diverse aromas lacking the typical sharpness. Indeed, older Springbank malts were known to mature quickly. Many currently bottled expressions are also short-aged yet delicious. This release already feels well-developed, but its future evolution and whether it aligns with older releases remains intriguing.