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Hazelburn 12 years

malty woody
4.3
(3)€63Scotland, Campbeltown, Single Malt

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Facts

The original Hazelburn distillery was once the largest in Campbeltown. It closed in 1925. Springbank took the name in 1997 and gave it to a new style of spirit. The malt is air-dried instead of peated, then distilled three times across two stills. That makes it the lightest of the three whiskies made at the distillery. Twelve years in wood fills it out again, with sherry and dried fruit. Cocoa sits underneath, and honey softens the middle of the palate. A faint salt edge reminds you the sea is close. Pour it neat and it holds together well.

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About the distillery

Distillery

Hazelburn

Hazelburn carries the name of a once-mighty Campbeltown distillery in Scotland that ran from the early 1800s until 1925. In its prime it was the largest in the town, with the writer Alfred Barnard noting its huge output when he visited in 1885. The name vanished when the original works closed. It was revived at Springbank, the last of the old Campbeltown distilleries still working. Springbank set aside a small share of its time to make this spirit, first running it in 1997. The first bottling appeared in 2005 as an eight-year-old. What sets Hazelburn apart is how it is made. The spirit is triple distilled and left completely unpeated, unusual in a region known for smoke. That extra distillation gives a lighter, creamier and softer style than its smokier Springbank stablemates.

4.3Average rating

13Whiskies on Distilld

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About the Hazelburn 12 years

Hazelburn 12 years is a triple distilled single malt from Campbeltown, on the west coast of Scotland. It comes from Springbank distillery, which makes three separate malts under three different names. This is the unpeated one. Its barley is air-dried rather than dried over peat smoke, so no smoke reaches the spirit. Twelve years in cask follow. Bottling is at 46% ABV, with no chill filtration and no added colour. The name belongs to a lost distillery. The original Hazelburn worked in Campbeltown from the early 18th century until 1925. It was the biggest distillery in the region. J&A Mitchell took the name on in 1997 and started triple distilling at Springbank that same year. The first bottling appeared in 2005 at eight years old. This twelve year old joined the range in 2009. Three passes across two stills give the spirit its lighter shape. Sherry leads on the nose, with cocoa and dried fruit behind it. There is a warm cereal note too, closer to malt loaf than to fresh barley. The palate is sweeter and rounder. Honey and vanilla arrive first, then cocoa again, then a thin line of brine. A faint medicinal edge runs under all of it. The finish is long, and it returns to sherry and dried fruit. Of the three malts made at the distillery, this is the only unpeated one. Triple distillation sets it apart from its stablemates as well. Together those two choices give Hazelburn 12 years a lighter, fruitier body. The extra two years over the 10 year old add depth, and push the sherry influence forward. If you want to meet Campbeltown without peat smoke in the way, start here.