Hazelburn 10y/o

THE HOLY SPIRITS VIEWSpringbank gets all the attention, Longrow gets the peat-heads, and Hazelburn quietly gets overlooked by almost everyone — which is exactly why it's worth stocking. Triple-distilled, entirely unpeated, and made in tiny volumes (around 10% of the distillery's output), this is Campbeltown's best-kept secret rather than its headline act. THE DISTILLERYMade at Springbank, one of only three working distilleries left in Campbeltown and the only one in Scotland still doing every stage in-house, from floor malting to bottling. Hazelburn takes its name from a historic Campbeltown distillery that closed in 1925, once the town's largest producer. THE WHISKY: HAZELBURN 10 YEAR OLDTriple-distilled and entirely unpeated — a real departure from Springbank's own lightly peated house style — matured the full ten years in ex-bourbon casks alone. Bottled at 46% ABV, non-chill filtered, natural colour. TASTING NOTESHoney and vanilla fudge straight off, pickled pear, canned peach, a spice-cake warmth underneath. Lemon and gooseberry sit on a flinty, mineral edge, something between wet rock and dunnage warehouse must. Palate turns waxy, oily, citrus and pineapple sweetness up front, ginger and allspice building through the middle, cooked apple and pear returning late. Milk chocolate creeps in with tropical mango, papaya. Amaretto sweetness, a contrasting bitterness holding it together. Finishes on peach pie, sweet cream, spice tapering slow. Elegant, understated, more citrus-driven than its peated sibling — triple distillation doing real work here. Serve: Neat, in a Glencairn glass — no peat to hide behind, so this rewards taking your time with it.