After a range of releases made from modern varieties, the new Springbank 8 Years Local Barley is made from Bere, an ancient barley variety. Exactly the kind of thing that would grab my attention, and certainly something that breathes some new life into the series.
I’ve honestly lost count, but I think this is the 10th release? The initial plan was to only have five modern Springbank Local Barley releases, but they’ve ditched that plan a long time ago. It’s now become an annual release that seemingly continues to grow in popularity. I know they’re not the most commercial distillery, but Springbank would’ve been crazy not to take advantage.
The Springbank 8 Years Local Barley isn’t the first of the series to be distilled from Bere barley. Granted, most Local Barley releases made from modern varieties such as Belgravia and Optic, but this 11-year-old Springbank Local Barley was also made from Bere, while the 16-year-old Local Barley was made from Prisma.
Bere barley is a fascinating variety, Britain’s oldest strain of cultivated cereal. This six-row barley would have been used by Scotland’s early distillers many centuries ago. The grains ar smaller and denser than modern varieties such as Laureate and Concerto. Those characteristics make for a different, even unique flavour profile. For example, I adore the Bruichladdich Bere Barley releases.
The Bere barley for the Springbank 8 Years Local Barley was grown on High Ranachan, a farm located about two miles from Springbank Distillery. Maturation took place in 50% ex-sherry casks and 50% ex-bourbon casks.
Springbank 8 Years Local Barley (58.1%, OB, 2025)
Nose: Rich maltiness, but also an interesting, almost meaty element here. Attractively sulphury, in a way I’ve only rarely experienced in early 1990s ex-bourbon Mortlach. There’s a farmy quality, highlighted by silage and pot ale, but then finally fruitier notes as well. Stewed apples mainly, maybe even a hint of mango. Now also ozone and wet pebbles.
Taste: Mouthfeel on point. Thick and oily. Mouthcoating. Slivers of soot, smoked barley husks and a fun medicinal side. Not sure of course, but the latter could be attributed to the Bere, as it is something I’ve noticed in the Bruichladdich Bere Barley releases as well. There’s a pinch of pepper, followed by quinces, brine and a slowly building smokiness.
Finish: Long. A sliver of chocolate, big malty notes and earthy peat, as well slightly lemony and just a touch of sulphur, as well as sugary barley water.
Photo: Whiskybase
