Springbank is one of only two distilleries in Scotland to perform every step in the whisky making process, from malting the barley to bottling the spirit, on same premises.
Springbank distillery is one of the last surviving producers of Campbeltown Single Malts. The distillery, located on the southern Kintyre peninsula, produces three distinct types of single malt Scotch whisky; Springbank, Longrow and Hazelburn. Springbank is owned by J&A Mitchell and Co, run by the fifth generation of the Mitchell family to be involved in the distilling trade.
Springbank is one of only two distilleries in Scotland to perform every step in the whisky making process, from malting the barley to bottling the spirit, on same premises. While a few others still maintain the first step in the process, the malting of barley (which is becoming rarer), Springbank also bottles their own whisky. Springbank is distilled two-and-a-half times. The liquid from the wash backs is passed through three copper stills; the wash still, which unlike many distilleries is fired by a live flame, low wines still and spirit still. The spirit produced by this process is then transferred into the spirit safe, where the stillman monitors its progress. The resulting new make is lightly smoky, oily, fruity, delicately fragrant yet powerful.
Three variants of single malt are produced from its distillery by tweaking the production process at various stages; Springbank Single Malt is the most popular variety, Longrow Single Malt is a highly-peated, double-distilled whisky and Hazelburn Single Malt, the newest variety of triple-distillation.
“Today, Springbank is one of only three distilleries operating in the Campbeltown area and is the oldest independent family-owned distillery in Scotland.”