A little while ago, my friend — and seasoned whisky jury member — Cecilia Hjortzberg joined me for a dive into six different Longrow bottlings from Springbank. Longrow is Campbeltown’s peat-heavy wild child, often released with a generous dose of wine-cask influence. Some old, some new, some barely out of adolescence and others reassuringly mature — but all fascinating to taste side by side. Here’s what we discovered!
Longrow 18 yo, 46%
From the very first sniff, this felt promising. Sweet black wine gums hit immediately, but behind them lurked something entirely different — a lightly seasoned steak tartare note, oddly charming rather than off-putting. A pleasant rubbery nuance appeared too, more smoky-gummy than burnt plastic. The nose was dense, compact, tricky — but lovely. Another striking aroma was burnt barbecue glaze: caramelised, slightly burnt edges with sweet sticky glaze beneath. Add to that melted vanilla ice cream, custard, and caramel sauce — like what’s left when a tub of vanilla ice cream has been sitting out too long. Strange descriptors, yes. But genuinely delightful.
The palate was its own adventure: salt liquorice — lots of it — subtle smoke, burnt crispbread, cocoa and coffee tones and an overall warmth that made us stop analysing and just enjoy. This is the dram you want after a long, cold, muddy forest walk: comforting, smoky in a gentle way, deeply satisfying. A calmer, softer, refined Springbank smoke. And yes — it smells absolutely fantastic.
Longrow Red 7 yo Pinot Noir Cask Matured, 57.1%
Already on the very first sniff, we knew something was off. The nose opened with an odd mix of smoked ham and a sharp acidity that quickly slipped into sulphur, egg, and an earthy, farm-like funk: stable, hayloft, even cow manure. A splash of water did help — softening the aroma into something sweeter, more floral, and pleasantly waxy.
Thankfully the palate was better than the nose. Some sweetness appeared, paired with peppery heat and a firm smokiness, but overall it felt rough and unbalanced. At 57.1%, the alcohol hit harder than expected. Water mellowed everything out, revealing honey, dry cocoa, and fresh fruitiness — but not enough to redeem the whole experience. We want to love everything Springbank puts out… but this release left us baffled. That it was chosen for release still puzzles us. In short: started badly, improved with water, never quite became good.
Longrow 7 yo Gaja Barolo, 55.8%
This nose was a revelation — especially compared to the other 7-year-old in the line-up. We were met by a burst of dessert wine followed by a darker, damp character: wet leaves, autumn forest, even a touch of mushroom. Smoke was extremely faint. Instead came waves of ripe fruit: brown overripe banana, dates, and a hint of blackberry jam. Had we tasted this blind, we’d never guess Longrow — or even a smoky whisky.
The palate continued in the sweet direction: nuttiness, creamy warmth, and a bizarre but delightful association with pasta water or even creamy macaroni with ketchup. Add burnt sugar, molasses, roasted almonds, and firm oak bitterness edging toward tar. The finish was long, with a slightly burnt note that we partly disliked — yet the honeyed sweetness lingered beautifully. Water made the whisky sweeter and much smokier — a dry, clean, ashy smoke that surprised us both. The palate became incredibly concentrated, almost compact. With even more water the whisky flattened out, though remained fruity and chocolatey. A young whisky packed with personality. A shockingly good 7-year-old, with an unexpectedly mature nose and a charmingly fruit-driven style.
Longrow Red 11 yo Tawny Port, 57.5%
The very first impression sent us straight into a Swedish gillestuga — that slightly dark, dusty cellar living room of the 70s. Think damp summer cabin, old woodsheds, wet timber. There was also a faint sourness, bark, forest soil, and an herbal, almost perfumed quality: salvia, rosemary, a tiny enclosed herb cupboard.
The palate kicked off peppery and almost aggressive. Then came the deep sweetness: muscovado sugar, dark fruit, raisins, dates, plums, and those syrupy red berries from a canned fruit cocktail. Smoke was nearly absent. Despite all the sweetness, the whisky held itself together fairly well. The finish was long with oak and cocoa. Water softened it — but also made it more uniform. The wine influence dominates heavily, which sometimes drowns the finer nuances. A subtle leather note appeared too, like the inside of a new leather belt or a fresh pair of shoes. A complex but enclosed whisky, interesting yet slightly overwhelmed by its own wine cask.
Longrow 14 yo Burgundy Wood, 56.1%
The colour alone hinted at intensity — incredibly dark. And the nose delivered: Karlsson’s glue, linoleum flooring, a flash of citrus, then deep dark fruit — dates, raisins, and ripe banana. A touch of Queen’s jam even. Smoke was minimal. Compared to the others, this felt more balanced, with that recurring “Longrow wine cask” note present but not overpowering.
The palate opened nutty (paranuts), with a pleasant earthy warmth. A peppery spice developed toward the finish, more pepper than bitterness, making it gentle despite its weight. A murky, brown-wood character appeared, and in the aftertaste something distinctly like gingerbread: ginger, clove, rich winter spices. A slight sourness disrupted the harmony a bit, as if something had sat out just a touch too long. Still, this whisky is absolutely something to cosy up with in the evening. Not perfect, but richer, warmer, and more enjoyable than several others in the line.
Longrow Red 11 yo Cabernet Franc, 55.9%
From the first moment, we knew this one had something special. Wet hay, soft and inviting. Balanced yellow fruit — pear and apple. A dirtier smoke than the others, but in the best possible way: rugged, interesting, charismatic. Underneath: honeydew melon, honey, sweet breadiness. With time came waxiness, then saffron — almost a saffron bun — and eventually a creamy note reminiscent of old-fashioned hard sweets: white and pink striped candies tasting of cream and synthetic strawberry.
The palate mirrored the nose exactly: yellow fruit, sweetness, tropical punch-like intensity, and a long, bright finish. Crucially, the whisky felt integrated — cask and distillate working together instead of competing. No overpowering wine notes. Just harmony. A stunning whisky. Better than the 18-year-old for both of us. A bottle absolutely worth owning.
Final Thoughts – Highlights, Surprises & a Clear Podium
After tasting the entire line, the variation was obvious — and so var våra favoriter.
Winner: Longrow Red 11 yo Cabernet Franc
Balanced, tropical, complex, energetic. A whisky that punches far above its age and absolutely earns its price tag. It didn’t just stand out — it dominated.
Silver: Longrow 18 yo
Classic, elegant, warm. Wonderful when treated right, though sensitive to too much air. Still a whisky we’d happily keep at home.
Bronze: A Split Decision
My pick was the Longrow 7 yo Gaja Barolo and Cecilia’s pick was the Longrow 14 yo Burgundy Wood. Different personalities, different charms — and that says something about how broad the Longrow identity can be.
