Springbank Distillery.

Springbank Distillery is one of the three last remaining distilleries in the once prolific Cambeltown region.

Founded in 1828 ownership of the distillery changed hands several times throughout the distillery’s storied history. It had some turbulent experiences through the years from storm damage, to temporary shutdowns in 1926-1936 due to the US prohibition and to closures from 1979-1989 due to the UK’s economy.

It is currently owned by the J&A Mitchell Company which takes pride in the distillery’s use of traditional whisky making methods. From malting the grains through traditional floor-malting methods, the kilning, milling, mashing, fermentation, distillation, cask filling, maturation and bottling, each step is completed on site under the supervision of the distillery manager. They also retain traditional methods for whisky making by not chill filtering or adding artificial color.

The distillery releases their whisky in three single malt variants. The unpeated #Hazelburn, the peated (10-25ppm) #Springbank, and the heavily peated (50-55ppm) #Longrow.

And how do they taste? I have yet to get my hands on a Hazelburn but I know for a fact that Springbank and Longrow drams are really delicious. I guess what’s common is that they have this tasty “campbeltown funk”. Which I think is that fruity gasoline like smoky aroma that I pick up from both brands.

Would definitely love to try their unpeated offerings to see how they would compare. Sláinte!

Image Courtesy of @WhiskyPH

@WhiskyPH

At its core, whisky appreciation is an exercise in memory. Notes of a whisky enthusiast in the Philippines. 🥃🇵🇭