Springbank Scotch Single Malt Vintage 1998

Old-school Campbeltown depth runs right through this bottle. Springbank Vintage 1998 is the debut release in the new Vintage Series, distilled in 1998 and bottled in 2025 as a limited, sherry-matured single malt. Entirely aged in high-quality Oloroso sherry casks and bottled at 48.3% ABV, it showcases some of the distillery’s oldest stock with that unmistakable coastal edge.

The nose comes across rich and quietly serious. Medjool dates, blackberries, white chocolate, and soft caramel lead, before darker notes of dried fig, leather, sea spray, and worn oak begin to push forward. Hints of spiced fruitcake, roasted chestnuts, coffee, and herbal tobacco drift in later, with a little old-library must and lacquered wood polish in the background.

On the palate, the sherry casks speak clearly. Dark chocolate, sherry-soaked raisins, and salted toffee roll in first, laced with brine, sea spray, and a subtle earthy peat thread that feels very Springbank. There is a savoury side as well, with roasted nuts, lemon zest, herbal bitters, and wet soil giving the mid-palate a meaty, almost red-wine warmth.

The finish keeps unfolding rather than simply fading. Leather, salted caramel, nutmeg, and crystallised ginger linger, joined by antique wood, soft smoke, and a faint mineral note that hangs on for minutes.

It feels like a contemplative Campbeltown dram: coastal, sherry-soaked, slightly austere, and very much built for slow, focused sipping.

Nose: Medjool dates, blackberries, white chocolate, and caramel set a plush first impression, quickly joined by dried figs, leather, sea spray, and worn oak. Spiced fruitcake, roasted chestnuts, coffee, and herbal tobacco follow, with hints of eucalyptus, old books, and polished wood adding a deep, dusty elegance.

Palate: Full-bodied and layered from the start.
Dark chocolate, sherry-soaked raisins, salted toffee, and treacle spread across the tongue, balanced by brine, gentle peat, and a little sea spray. Herbal bitters, tobacco leaf, roasted nuts, lemon peel, and linseed oil add savoury grip, pulling the sweetness toward something more structural and grown-up.

Finish: Medium-long to long, with leather, salted caramel, nutmeg, and varnished wood leading the way. Smoke, salt, and gentle spice taper into a dry, mineral, slightly bitter edge, leaving a lingering echo of sherry, oak, and coastal air.

This is a malt that deserves rich, savoury company.
Serve it with slow-braised lamb shanks or beef short ribs; the sherry, leather, and dark fruit notes melt straight into the glossy sauce.

Cured meats and aged cheeses work beautifully.
Think Jamón Ibérico, speck, mature Comté, and aged Gouda with toasted walnuts and dried figs to mirror the nutty, figgy sherry character.

For something simpler, pour a dram alongside charcoal-grilled ribeye with herb butter, letting the smoke and brine pick up the char and fat.

Dessert can lean toward dark and dense.
A slice of sticky toffee pudding, fruitcake, or 70% dark chocolate torte matches the treacle, spice, and cocoa threads in the finish.