Springbank Distillery is one of the last surviving producers of Campbeltown Single Malts. Located on the southern Kintyre peninsula in western Scotland, the distillery produces three distinct types of single malt Scotch whisky. It is unique as the oldest independent family-owned distillery in Scotland, owned by J & A Mitchell & Co Ltd, which also owns the Glengyle distillery, William Cadenheads (the oldest independent bottler), and several blended scotch labels.

History

Springbank Distillery was established by the Reid Brothers in 1828 on the site of Archibald Mitchell's illicit still. In 1837, it was sold to John and William Mitchell. The partnership dissolved in 1872, and John Mitchell bought the distillery for £5,055 (equivalent to £570,100 in 2023), while William Mitchell built the Glengyle distillery. The distillery faced several challenges, including severe storms in 1883 and 1904 and a temporary shutdown in 1926 due to Prohibition in the United States. It resumed operations in 1936, closed again in 1979 due to economic downturns, and reopened in 1989. In 1993, it was revealed that Springbank supplied miniature whisky bottles sold at Balmoral Castle. The distillery distilled its Hazelburn brand for the first time in 1997.

Ownership

Springbank Distillery is owned by Hedley G. Wright, the great-great-great-grandson of Archibald Mitchell. The distillery is known for its traditional production methods and is the only Scottish distillery to carry out the full production process on-site, including floor malting, maturation, and bottling.

Production

Springbank Distillery is renowned for its handcrafted whisky, with human involvement at every stage of production. It produces three variants of single malt whisky, none of which are chill-filtered or contain artificial colorants:

• Springbank Single Malt: The most popular variety, distilled two and a half times and aged in ex-bourbon and ex-sherry casks. The standard bottling is a 10-year-old available at 46% ABV, with a 100° proof (57% ABV) version also available. Other variants include 15-year-old, 18-year-old, and 21-year-old editions.

• Longrow Single Malt: A highly peaty, double-distilled whisky. The standard Longrow is a 10-year-old matured in ex-bourbon casks, with 14-year-old and 18-year-old versions also available. Longrow has won Best Campbeltown Single Malt at the 2013 World Whisky Awards.

• Hazelburn Single Malt: The newest variety, first distilled in 1997 and triple-distilled for a lighter, non-peated whisky. Initially released as an 8-year-old, it now includes a 12-year-old variety.

Springbank's production process is traditional and hands-on. The distillery uses a malting floor to prepare 100% of its barley, which is then dried using peat smoke or hot air. The barley is ground into grist, mixed with warm water in a cast-iron mash tun, and fermented in larch washbacks. Distillation is carried out in three copper pot stills, using various combinations to produce its different malts.

Brands

• Springbank Single Malt: Known for its medium peat and complex flavor, resulting from two and a half times distillation.
• Longrow Single Malt: Noted for its heavy peat and rich, smoky character.
• Hazelburn Single Malt: Recognized for its light, triple-distilled, non-peated profile.

Springbank Distillery produces nearly all its whisky as single malts, with a small percentage used in blends such as Campbeltown Loch and Mitchell's. The distillery also produces a blend for the Edinburgh Festival since 2006.