| Region of production: | Campbeltown |
| Distillery Location: | Campbeltown, Argyll and Bute |
| Year Established: | 1828 |
Top Spirits Produced
- Springbank:
- Core Range: 10, 12, 15, 18, 21 Years Old
- Limited Releases:
- 14, 25 Years Old
- Local Barley 11 Years Old
- Longrow:
- Core Range: Peated, Red, 18 Years Old
- Hazelburn:
- Core Range: Sherry Wood, 10 Years Old
- Limited Release: Barolo Cask Finish 9 Years Old
Average Total Production
- 750,000 liters neutral spirit before aging
Summary
Campbeltown was a hub for illicit whisky production and smuggling as early as 1600. The Mitchell family arrived in the area in the 1660s. Archibald Mitchell first made whisky illegally on the Springtown property; the licensed distillery was established in 1828 by William Reid, who was related to the Mitchells by marriage. Archibald Mitchell’s sons, John and William, took over the distillery in 1837, and John later formed the company J. & A. Mitchell with his son. Springbank struggled during the turn of the century and closed during the economic depression from 1926 to 1933 and again in 1979. Production did not resume until the late 1980s. After closing the malting floor in 1960, the Mitchells reopened it in 1992; today, Springbank is the only distillery in Scotland that carries out the entire production process onsite. It is the oldest family-run distillery in Scotland, helmed by the fifth generation of the family.
Style & Distillation Techniques
Springbank is the only distillery to malt 100% of its barley onsite and makes three separate malts, each contributing to the spirit’s final flavor. The malts are dried with varying degrees of peat or hot air, depending on the spirit being produced. The Springbank line generally has a phenol content of 12 to 15 ppm, Longrow has 50 to 55 ppm, and Hazelburn is completely unpeated. Fermentation normally takes up to 110 hours. The stills are heated by open flame, and each malt is distilled twice, two and a half, or three times.
Producer Website: Springbank