Springbank

Springbank 10 year old

Posted 31 July 2017

Campbeltown was once labelled 'The whisky capital of the world’. At one point there were 28 distilleries, though in 2017 little remains of all but three of these  – Glengyle, Glen Scotia and Springbank. Of these three, Springbank is the only facility which has been in constant operation since the 1820’s and is also one of Scotland’s few distilleries which is still family owned. Three 'types of whisky are distilled at Springbank: Hazelburn which is unpeated and triple distilled, Longrow which is is heavily peated and double distilled. and Springbank itself which is lightly peated and described as being distilled two and a half times.


Springbank 17 year old Sherry Wood

Posted 25 September 2017

Springbank are going through a real purple patch. Interesting finishes, excellent cask selection, fair pricing and a very high quality underlying distillate. It’s little wonder that the distillery has built up a clamouring worldwide fan base. Alas, with success comes a downside – releases shift in no time at all, and you really do have to be quick on the draw to nab new limited expressions. Ah, the price of fame.


Springbank 18 year old 2014 bottling

Posted 25 October 2017

J & A Mitchell & Company not only keep the flag flying for Campbeltown whiskies with both the Springbank and Glengyle distilleries under their wings, but they also own William Cadenhead’s, Scotlands oldest independent bottler. It was not all that long ago that Springbank was largely disregarded or panned as an obscure whisky – my how times have changed – critical acclaim, legendary status for some expressions, and releases that fly off the shelves. This is Springbank in 2017.


Springbank 21 year old Renegade

Posted 13 June 2017

What do you get when you cross Springbank with Bruichladdich? The terroir of whisky (broadly: it’s relationship to a specific natural place) has become quite the talking point over the past decade. Whilst arguably more applicable to wine-making, some distilleries have experimented with local barley strains in an attempt to translate a real sense of place into their products. Both Springbank in Campbeltown and Bruichladdich on Islay have run different barley strains through their stills to produce diverse malt spirits which they believe express their terroir. So, if terroir is in the barley can it also derive from the location of maturation?