Springbank: The Scottish Distillery at the Heart of Campbeltown

Attention, almost historical monument. It is an understatement to say that Springbank holds a special place in the world of Scotch whisky. First of all, by its geographical location, since there are only three distilleries left in operation in the Campbeltown area. And it's not really the kind of place you pass by chance. Unless you want to isolate yourself from the modern world. This is probably the reason why the distillery still works... the old-fashioned way. From malting to bottling, the entire production process is carried out on site and it is the only one of its kind today in Scotland. This also explains the important place that the distillery holds in the local community. Springbank still employs nearly 70 people on a daily basis, a record number of employees for only 130,000 liters of pure alcohol produced per year (the equivalent of 450,000 bottles). Another curiosity is that three different brands are marketed depending on the production process and the level of peat.

Hazelburn offers whiskies distilled three times and not peated. Longrow is distilled twice with a peat level of 50-55ppm. These two whiskies each represent 10% of the annual production. Springbank has a light peat content (12-15ppm) and claims distillation in 2.5 passes. A distiller's nightmare to the delight of lovers of raw whisky formwork. But make no mistake, behind the apparent rusticity of the juices, hides an incredible complexity that is as much about the taste (cereal, the taste) as the aromas (smoked, the aromas) or the textures (oily, the textures). In this context, it would have been a great pity if Campbeltown had disappeared as a production region.

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46 % ABV - 59 % ABV

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Springbank Distillery is a true institution in the world of Scotch whisky. Located on the Mull of Kintyre peninsula, this distillery is one of the oldest in the region and continues to offer an exceptional experience for lovers of this drink. Discover in this article the history of this distillery and the characteristics that make its whiskies so unique.

History of Springbank Distillery

Founded in 1828 by Archibald Mitchell, Springbank Distillery has managed to maintain its authenticity despite the many changes that the whisky industry has undergone. Indeed, unlike some other distilleries that have chosen to adopt modern methods for producing their spirits, Springbank remains true to its traditional expertise.

The distillery's attachment to its history is also reflected in its geographicallocation. Campbeltown is not just the location of the distillery; it's also a town with a significant industrial past in the field of whisky:

  • During the 19th century, it boasted as many as 28 active distilleries;
  • Today, only three distilleries remain in the region: Springbank, Glengyle, and Glen Scotia.

The process of making Springbank whiskies

Springbank whiskies are produced using a unique distillation method, which greatly contributes to their taste specificity. Here are the main steps of the process:

Malting

The production of Springbank whiskies begins with the malting of barley, a crucial step for the conversion of this grain into malt. This process involves moistening and then allowing the barley to germinate over a period of several days.

Springbank is one of the few Scottish distilleries to carry out this step in its own facilities. This approach has several advantages, notably that of better controlling the quality of the barley and thus preserving the authenticity of the taste of the whisky produced.

Distillation

The malts produced by Springbank are then subjected to a distillation process to extract the alcohol. The configuration of the stills used during this step is another distinctive element of Springbank whiskies:

  • Some spirits undergo a "classic" two-step distillation;
  • Others are distilled using an original method called "2 and 1/2", combining two classic distillations with an additional half-distillation.

This complex technique results in particularly rich and varied aromas found only in whiskies produced by Springbank.

Aging

Whisky aging is an essential step in giving it all its flavor and nuances. As for Springbank, the distillery places a particular emphasis on the choice of casks in which the precious beverage will rest.

Springbank whiskies are aged in various types of casks:

  • New oak barrels;
  • Barrels that have previously contained bourbon or sherry;
  • Even sometimes barrels used for other spirits such as rum or port.

Each of these containers brings its own aromatic character to the whiskies, giving each batch a unique and original taste identity.

Ranges of whiskies offered by Springbank

Over the years, Springbank has developed a varied range of whiskies to delight all palates:

Springbank

The distillery's flagship range is available in different versions, such as the Springbank 10-year-old, the Springbank 12-year-old Cask Strength, and the Springbank 15-year-old. Each of these whiskies offers a rich and complex aromatic palette that will delight demanding enthusiasts.

Hazelburn

This range is crafted from a triple-distilled malt, making it a lighter and more aromatic whisky than other Springbank products. Hazelburn is available in versions like the 10-year-old, 12-year-old, and 10-year-old Rundlets & Kilderkins.

Longrow

Longrow whiskies are characterized by their peaty nature, achieved through a less "conventional" double-distillation than that of other Springbank ranges. This range includes expressions such as Longrow Peated, Longrow 18-year-old, and the very potent Longrow Red.

Through this wide range of spirits, Springbank Distillery has built its international reputation, and its whiskies remain today in the esteemed domain of enlightened enthusiasts and discerning connoisseurs whose palates will recognize the originality and incomparable quality of these exceptional beverages.