Campbeltown is nestled on Scotland's wild west coast and was made a royal burgh in 1700, not only is it a whisky region, it once was home to 30 plus distilleries. Now there are only three, Springbank which produces three whiskies - Springbank, Longrow and Hazelburn. Glengyle – This produces the Kilkerran range and Glen Scotia, also known as 'Old Scotia' – producing whisky of the same name.
Glengyle distillery was established in 1872 in Campbeltown by William Mitchell, the son of Springbank Distillery founder Archibald Mitchell and in 1925 the distillery closed its doors, only to be reopened 2004. The whisky produced at Mitchell Glengyle distillery is called Kilkerran, meaning ‘Saint Kerran Head of the loch’ and is derived from the Gaelic ‘Ceann Loch Cille Chiarain’
Springbank Distillery received its licence to distil in 1828 and was founded by Archibald Mitchell, today nearly 190 years later the oldest independent family owned distillery is in the hands of 5th generation chairman 'Hedley Wright. Located in Campbeltown, on the Kintyre Peninsula, on Scotland's west coast. The distillery not only malts, mills, mashes, ferments and distils, as well as matures and bottles, all on the one site and produces three whiskies, Springbank, Longrow and Hazelburn.
The Hazelburn single malt whisky has been triple distilled from Scottish air dried east coast malted barley and aged solely in ex-Bourbon barrels for 10 years, prior to distillery bottling. Introduced to the Springbank distillery in 1997 the 10 year old is part of the Hazelburn core range. An initial temptation of manuka honeycomb, vanilla and fudge melt away to reveal stewed pears, baked apples, crumble topping and nougat.
The Scotch Single Malt Whisky has been lightly peated and double distilled in copper pot stills. The whisky was then aged in 70% bourbon barrels and 30% sherry casks for 12 years at the Mitchell Glengyle distillery, in Campbeltown. Oak notes are dominant, followed by toasted marshmallows and dried fruit pudding, as well as cherries, marzipan and a hint of peat.
The peated scotch single malt whisky has been double distilled from peated dried Scottish malted barley at Springbank distillery in Campbeltown. The aged whisky has then been matured in 60% refill Oloroso Sherry casks and 40% fresh Bourbon barrels for 18 years, prior to blending and bottling all on site. It’s very sweet, pear drops and light marshmallows. Roasted pine nuts and creme brûlée followed by a very buttery cheesecake base with ...
Longrow Peated was first introduced at Springbank distillery in 1973 by J & A Mitchell. The whisky has been double distilled and aged in various cask types, including bourbon barrels for an unspecified time. Formerly known as the CV, the peated whisky brings Islay to the mainland. Very creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present.
The 10 year old single malt is a blend from 60% Bourbon matured whisky and 40% matured Oloroso Sherry whisky. The process from start to finish has been carried out at Springbank Distillery in Campbeltown, with the water sourced from Crosshill Loch, approximately ½ a mile from the distillery. A gentle Kintyre coastal breeze, redolent with damp peat, identifies this as one of Campbeltown’s finest.
With the grain sourced from the east coast of Scotland and the water drawn from Crosshill Loch, the production process from start to finish for the 15 Year old sherry cask has been carried out at the Campbeltown family distillery. Springbank's gentle giant. This dram is big and bold with notes of cured meat, barbecued beef jerky, clove, mint, iodine, oxo cube and tinned prunes all evident from the Oloroso cask maturation ...
Distillery bottled in 2017 the single malt scotch whiskey has been aged for 21 years in four different casks, Bourbon barrels, Oloroso sherry casks, Port wine barrels and Caribbean rum casks. The entire production process from malting and distilling to maturing and finally bottling, is carried out on site in the Campbeltown distillery. Sweet with coastal undertones while the rum cask influence introduces dried tropical fruit including ...
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