Buy rare and selected Springbank Campbeltown Single Malt Scotch Whisky online

The Springbank distillery was founded in 1828 in Campbeltown, Scotland and is located on the Kintyre peninsula in the Campbeltown region. It is one of the few distilleries in Scotland that has been owned by the same family - the Mitchell family (now J. and A. Mitchell and Co. Ltd.) - since its foundation. As early as the 17th century, the illegal production and smuggling of whisky flourished there, as it did throughout the peninsula and many other regions. The licence to distil whisky was acquired in 1837. When Prohibition began in the United States in 1920, the distilleries (not only) in Scotland suffered greatly from the slump in sales. The majority of the more than 20 distilleries that existed on Kintyre at the time had to cease operations in the following years and Springbank was also unable to produce from 1926 to 1935. Some of the buildings date back to the early years of the distillery and everything else is very much as it was in the old days.
Springbank is one of the last three operating distilleries in Campbeltown, a region once regarded as the whisky capitol of the world and home to dozens of distilleries. Springbank plays a central role in maintaining the reputation and distinctive style of this small but important whisky region.
Continuous family management has enabled Springbank to remain independent and maintain traditional production methods, often bucking short-term industry trends.
Springbank s most outstanding feature is that it is the only distillery in Scotland that carries out the entire whisky production process 100% on its own site and still does a lot of the work by hand. This includes its own floor maltings - Springbank still malts some of the barley it needs itself on traditional malting floors. This is very labour-intensive and has become rare. Milling, mashing and fermentation - all steps take place on site. Distillation is carried out using traditional copper stills; the wash still and the two spirit stills with multiple distillation are only available in this form and use at Springbank. Springbank whiskies are matured in the old warehouses at the Campbeltown site and bottled directly at the distillery. This complete control over the production process and careful maturation ensures high quality and consistency while maintaining a very traditional character. Springbank whiskies are generally not chill-filtered and are bottled without the addition of colourants to preserve the natural character and flavour. Also owned by the Mitchell dynasty is Wm. Cadenhead, one of the oldest and largest independent bottlers of whisky in Scotland.
Today, Springbank produces three fundamentally different single malt whiskies and whisky styles at the same distillery - Springbank is a lightly peated whisky (approx. 10-15 ppm phenol content in the malt) and is distilled 2.5 times using a unique process, which contributes to its wonderful complexity. The Longrow is a heavily peated whisky (approx. 50-55 ppm), which is traditionally double distilled - a smoky and robust whisky. And the third is Hazelburn, an unpeated whisky that is triple-distilled and therefore lighter, softer and fruitier in character.
Springbank whisky is often regarded as the epitome of the Campbeltown style: complex, slightly maritime (salty), somewhat oily in texture with a medium to full body and with a balanced smokiness (in the case of Springbank and Longrow).
The flavour of Springbank whisky can vary depending on age, cask maturation (bourbon, sherry, rum, wine) and the specific bottling. The classic Springbank character is complex on the nose with a mixture of maritime notes (salt, light breeze), fruit (pears, apples, citrus), vanilla, oak spice and a subtle, earthy peat smoke. Sometimes there are also nutty or slightly leathery hints. The flavours of the nose continue in the taste - a nice and good balance between sweetness (malt, honey, vanilla), fruitiness, spicy notes (pepper, ginger) and the integrated, non-dominant peat smoke. The maritime note is often present and gives it a certain saltiness. The finish is usually long, warming and complex. The smoke often lingers together with oak notes, spices and a lingering light sweetness and saltiness. In comparison, Longrow is significantly smokier, peatier and more intense, often with notes of bonfire smoke, tar and darker fruits. Hazelburn, on the other hand, is free of smoke, but is often creamy, fruity (light fruit, citrus), with notes of honey, malt and sometimes floral hints.
The Springbank single malt has many facets, is easily recognisable and shines with great finesse, elegance, spicy and salty notes against a creamy background are the main characteristics of this world-class whisky.
Springbank is a highly respected distillery known for its uncompromising quality, traditional methods, independence and the production of complex and characterful whiskies. It enjoys cult status among connoisseurs. In particular, the bottlings from the 1970s and 1980s as well as the coveted single cask whiskies, special private bottlings, local barley annual releases and the iconic Springbank Dark Sherry Single Malts demonstrate the exceptional quality of these exquisite Scotch whiskies, which are particularly sought-after by connoisseurs, whisky collectors and enthusiasts and are now rare to find.