Campbeltown whisky has a habit of attracting people who become slightly obsessed with it. Springbank is usually where that obsession starts.
Founded in 1828 and still family-owned by J&A Mitchell, Springbank remains one of the last surviving distilleries from a town that once contained more than thirty. Campbeltown was previously one of the great whisky capitals of Scotland before the industry collapsed around it. Springbank simply refused to disappear.
What makes the distillery stand out is how much it still does in-house. Malting, distillation, maturation and bottling all remain on site, which is increasingly rare in modern whisky production. The range itself is wonderfully distinctive. Springbank, Longrow and Hazelburn all come from the same distillery but deliver completely different styles, from lightly peated maritime whisky through to rich smoky drams and softer triple-distilled expressions.
The classic Springbank bottlings often combine coastal salinity, orchard fruit, gentle smoke, oiliness and a slightly earthy character that feels unmistakably Campbeltown. There is usually a lot going on in the glass without the whisky ever feeling showy about it.
Springbank has become increasingly sought after over the last decade, partly because production remains relatively small and partly because the whisky genuinely deserves the reputation. Scarcity helps. Quality helps more.
