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Hazelburn 13 Yr. Oloroso Cask Single Malt Scotch Whisky

  • Hazelburn 13 Yr. Oloroso Cask Single Malt Scotch Whisky

Hazelburn 13 Yr. Oloroso Cask Single Malt Scotch Whisky

  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 6944
  • $164.99

This item is currently out of stock.

Hazelburn 13 Yr. Oloroso Cask Single Malt Scotch Whisky

  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 6944
  • $164.99

This item is currently out of stock.

Hazelburn 13 Yr. Oloroso Cask Single Malt Scotch Whisky

The nose of this shows gentle smoke, light nuts, sultana raisins, grilled peaches, fresh grain, vanilla, and savory spices. The palate has an initial richness from the oloroso barrel that gives way to raisins, gentle smoke, grilled peaches, honeycomb, and turned soil, and savory nutmeg and clove. D&M Tasting Notes

The history of the Springbank distillery officially started in 1828, but their prehistory is also worth mentioning. Before the industrial revolution, water was the highway as well as the most efficient way to move goods and people between places. The Town of Campbeltown is located on a leeward side of a long peninsula jutting out from the western seaboard of Scotland 50 miles from Belfast, Ireland and 86 miles from Glasgow by boat. As early as 1591 the whiskies of Campbeltown (then called Kinlochkilkerran )were being acknowledged and recorded. In the 1660s, the Mitchell family arrived in Campbeltown as settlers from the lowlands; family lore says that even then the Mitchells had knowledge of distilling. By 1814, there were 22 legal distilleries on the peninsula, and to be honest, many more less than legal stills. Archibald Mitchell was a partner in one of the legal distilleries in town, but kept a certain illicit still for, let's call it, recreational distilling. It was around then that the Campbeltown Loch folk song came to the public consciousness that carried the refrain “ Campbeltown Loch, I wish you were whisky.”

In 1828 the Reid family, in-laws of Archibald Mitchell, applied for and received a license to distill, making them the 14th licensed distillery in Campbeltown. Things went well for the Reid family for less than a decade before finances forced them to sell, and the Mitchell brothers John and William (Archibald’s sons) bought the distillery. From that point in time to the current day, the company has been in the Mitchell family’s hands. In fact, the current president of J&A Mitchell company, Hedley G. Wright, is the great-great grandson of Archibald Mitchell. Campbeltown proper is no longer the whisky capitol that it once was; there are now only three active distilleries on the peninsula, and two are owned by J&A Mitchell.

When it comes to production, the team at Springbank does everything in house, which in and of itself is incredibly rare these days. This means that from fresh grain to soaking, floor malting, milling, mashing, fermentation, distillation, barrelling and ageing, everything is done by an employee of the Mitchell company.  In the facility that houses Springbank; Hazelburn and Longrow are also produced. About 80% of total production is for Springbank, and 10% each is dedicated to Longrow and Hazelburn.

 Springbank is given a gentle dose of peat, and Longrow is peated to the max, Hazelburn sees no peat and is instead dried using hot air. While Springbank and Longrow are both “2 times distilled,” Hazelburn is a bit different. Hazelburn is a bit of a nod to the whiskey style of the Mitchell’s ancestors in the Lowlands and Ireland: it is triple distilled. It ends up at 74-76% ABV before being barrelled. This bottle emerges from a distillation in October 2004 where it was aged in a mix of fresh and refill sherry barrels. In April of 2018, this was part of a batch that the powers at J&A Mitchell selected as peak Hazelburn. In casting around for whisky available to us without a tariff we approached their importer and were harkened to see this excellent lot still available. Michael Kennel, D&M

Nose: Full bodied; creamy and rich with dark chocolate. Rose petals and ginger biscuit snaps with freshly brewed espresso coffee.

Palate: Bursting with fresh cream and strawberries, all developing due to the maturation in Oloroso Sherry; Turkish delight, clotted cream, strawberry jam followed by marzipan and walnuts.

Finish: Brown sugar, dates and toffee; sticky toffee pudding! Cream coffee liqueur, red apple peels, banana chips, vanilla and black pepper. Distillery Notes

Distilled: June 2007. Bottled: September 2020 50.3% ABV


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