The SB Spring Blind Tasting 2025 results

What will you be drinking this spring? As the seasons change, so too can drinking preferences. We’ve put a variety of drops to the taste test to offer more options as the weather warms up.

There’s something so hopeful about the transition of seasons from winter to spring. For dwellers in the Northern Hemisphere, the imminent arrival of longer – hopefully sun-drenched – days, with budding blooms and trees offers the chance of a fresh start, one perhaps not felt since the start of the new year. The renewed energy that comes with it is tangible. Coats, scarves and hats are shed, layer by layer, to reveal a renewed lease of life, like a butterfly breaking free from its cocoon, or mammals waking from a long hibernation.

New seasons often bring new drinking trends and preferences – though, of course, there are no hard and fast rules. But it is an interesting time to reflect on the products that are available on the market, and which are offering consumers the quality they seek.

The Global Spirits Masters Competitions (GSMC) looks to assess precisely this with the annual SB Spring Blind Tasting. To put the spirits through their paces, a panel of independent expert judges gathered at Brindisa Battersea, London. They comprised: Matt Chambers, co-founder of Whiskyforeveryone.com; Ruchira Neotia, drinks consultant and founder of Ruchira’s Table; Richard Legg, founder of Distilled Knowledge; Antony Moss, independent sustainability consultant; and Melita Kiely, editor-in-chief of The Spirits Business, and chair of The GSMC, who oversaw the tasting.

The day began with a flight of Vodka, in which two Gold medals and two Silvers impressed the judges.

One of the Gold awards was delivered to Soplica Noble Premium, enjoyed for its “clean, neutral nose”, which led to a “spicy, characterful profile, with “light vanilla and good balance”.

Żubrówka Czarna also secured a Gold medal for being “rounded and soft”, with the potential to “make a good Martini”. Moss said about Żubrówka Czarna: “This had presence on the palate, and decent depth.”

In the Gin segment, one Gold and one Silver medal were enjoyed. The Sassenach Wild Scottish Gin gained its Gold award after showing “juniper, with a touch of Palma Violets” on the nose. Taste-wise, the gin delivered “good levels of juniper, with some berry sweetness and light floral notes. Very tasty,” the judges praised.

Nicholson Blood Orange Gin pleasantly surprised the judges in the Flavoured Gin category, where it received a Gold medal. “Zesty and zingy on the palate, with some juniper showing through nicely. Some nice, confected orange notes, with some peppery spice underneath,” said Chambers.

The panel was delighted to see an aquavit in the competition – even more so after tasting Hellström Akvavit, which took home a Gold medal. Moss described this as “fresh, bright, with some softness, and a crisp finish”. Neotia added: “This had a really interesting mix of flavours, very complex flavours.”

The following Rum flight also proved to be a strong round, resulting in a trio of Gold medals and one Silver. Among the Gold winners were: “elegant, with notes of barley, sugar, a sprinkle of nutmeg” Alkemy Spiced Gold; Coruba Cigar 12, with flavours of “burnt treacle, charred pineapple, leafy smoke”; and “savoury, sweet” Coruba Jamaica 25 with a “very woody finish”.

Chambers said: “These were quite different rums, going in different directions.” Moss was particularly impressed by Coruba Jamaica 25: “This was a seriously good rum; estery style with well-managed wood.”

In the Spiced Rum contingent, a pair of Silver medals were awarded to Doctor Funk’s Tiki Spiced Rum with “Cola Bottles and confected orange” flavours, and Black Tears Dry Spiced Rum, with notes of “milky instant coffee, cinnamon and vanilla”.

After rum came whisky, starting with a small flight of Scotch. The judges were elated to discover the first Master medal of the day: The Sassenach Blended Scotch Whisky. The blend was praised for aromas of “green apple with lemon zest”, which led to tastes of “vanilla, orange peel, and a hint of fresh peach” on the palate. There were also notes of “white chocolate and a pinch of cocoa” towards the finish.

Gold-winning Johnnie Walker Black Ruby was also celebrated for having “malty undertones, creamy toffee, a hint of gentle peat smoke and some nutty praline”.

Top accolade

The high standard continued into the American Whiskey heat, where Uncle Nearest Premium Whiskey collected five medals – four Golds and that coveted Master medal. The top accolade was bestowed upon Uncle Nearest 1856 Premium Aged Whiskey. This whiskey was described as having flavours of “Maraschino cherry and milk chocolate”, with additional notes of “cereals, biscuits, light spice and nuttiness’. “Fantastically balanced,” said Kiely.

The Golds were given to: “silky, vibrant, oaky” Uncle Nearest 1884 Small Batch; “gripping with orange and coconut” Uncle Nearest Single Barrel Whiskey – Batch 905; “peppery, woody, with vanilla sweetness” Uncle Nearest Master Blend Edition – Batch 032; and “balanced, complex and delicious” Nearest Green Tennessee Whiskey.

“A super-strong flight,” noted Kiely. “Each whiskey showed how versatile the American whiskey category is, and it feels like this is only increasing. It was lovely to see such a high standard of whiskeys.”

The World Whisky flight continued to fly the flag for quality, as another Master medal was awarded, alongside three Golds and one Silver. The top Master award was given to The Swedish Malt by Agitator Whiskymakare. Neotia detected flavours of “baked apple tart with fennel seeds”, while Chambers found “soft sweet smoke to complement initial sweetness”.

The Gold winners included Keris Single Malt Whisky from Indonesia. Neotia and Kiely were particularly impressed to see such a distinctive whisky style coming from Asia. Tasting notes from the judges included: “Peach, lychee – very fruity aroma. Fruitiness continues on the palate, delivering a unique whisky profile.”

Agitator Whiskymakare collected the remaining two Golds in this flight for its “complex, woody, characterful” Chestnut Cask, and “bold, smoky and delicious” Argument: Sherry Butt.

“What this flight showed,” said Neotia, “is if there’s any spirit category where terroir bares its mark, it’s in whisky.”

In the Cognac round, a Gold medal was bestowed upon Shay by Le Portier, described as “fruity, balanced, with light spice and a jammy finish”. Martell found success in the flight, securing an impressive four Silver medals, including one for Martell Noblige.

The Liqueur heat produced the biggest round of the tasting, which resulted in six Gold awards and three Silver medals – all of which were collected by Soplica. The Gold winners included Soplica Salted Caramel, which tasted like “Carte d’Or caramel ice cream, sprinkled with coarse sea salt”. Soplica Hazelnut also received a Gold medal and reminded the judges of Kinder Bueno chocolate bars, while Soplica Lemon left a lasting impression with its “zesty, tangy, authentic lemon flavours”.

Savoia Orancio secured a Gold medal in the Speciality flight. Kiely noted how this would be enjoyable with “soda water, lashings of ice, and a juicy slice of orange to garnish” in the warmer months.

The penultimate flight of the day was Pre-Mixed & RTD – a popular category for alfresco drinking in spring/summer.

Hellström added to its medal haul with a Master accolade for Hellström Rhubarb Sour. “Very natural sour tang, deliciously mouth-puckering and perfectly balanced sweetness,” praised Neotia.

Concluding the tasting was a flight of Low & No, with a Silver medal awarded to Noot Green Apple Whiskey Functional Non-Alcohol Spirit. When mixed with soda water the judges said it was “heading in the right direction of a whisky flavour profile”.

It was a pleasant way to end a diverse day of judging, and encouraging to see the standard of alcohol-free brown spirit alternatives step up. Whiskies, as the medals showed, were the highlight for the judges on the day – and a positive reminder of the spirit’s versatility in both warm and cold climates.