Hazelburn is the third and lightest spirit produced at Springbank — triple-distilled and completely unpeated, it stands at the opposite end of the spectrum from Longrow's heavily peated character. Named after a long-closed Campbeltown distillery, Hazelburn shows what Springbank's equipment and water source produce when peat is removed from the equation entirely.
The 10 Year Old is the core Hazelburn expression, matured predominantly in bourbon casks with a proportion of sherry wood, and bottled at 46% without chill filtration. The triple distillation produces a lighter, more delicate spirit than Springbank's two-and-a-half-times process, and the absence of peat lets the barley and wood speak without competition.
The nose is clean and malty: toffee, green apple, vanilla, lemon, and a light floral note that is distinctive to Hazelburn. The palate is smooth and medium-bodied — honeyed barley, butterscotch, citrus, white pepper, and a gentle oakiness that adds structure without weight. The Campbeltown oiliness is present but restrained.
The finish is medium, with toffee, citrus, and a clean maltiness. It is the most accessible spirit in Springbank's trilogy — the one you pour for friends who say they do not like whisky — and yet it retains enough character to reward attention. In a world of heavily peated Campbeltown malts, Hazelburn is a reminder that the region can whisper as well as shout.
