Campbeltown Single Malt Scotch Whiskey, as the name suggests, is produced in the vicinity of the tiny town of Campbeltown on the Kintyre peninsula. In the early 1800s, there were more than 30 distilleries here, and the place rightfully bore the title of “whiskey capital of the world.” Local alcohol was famous far beyond the borders of Scotland, it was appreciated for its delicate taste and unsurpassed quality.
Over time, many factories closed, and the rest concentrated on quantity instead of quality. In the 1850s, Campbeltown boasted a maximum of 15 enterprises, and the quality of their products left much to be desired.
The First World War brought new difficulties – there was not enough raw materials (grain was sent to the front), single malt scotch gave way to blended scotch everywhere, and the United States introduced Prohibition and stopped importing alcohol. By the end of the 1920s, only one distillery remained in the city – but in 1934 it was also closed.
Reasons for the decline of distillery in Campbeltown:
- The opening of a new rail route that made it easier to transport whiskey from the Highlands.
- The greed of local producers who began to openly reduce the quality of products in order to increase production and reduce costs.
Fortunately, two other businesses reopened at the same time, Springbank and Glen Scotia. In 2004, after 80 years of inactivity, Glengyle resumed operations.
Thus, now there are 3 distilleries in the region:
- Glen Scotia. It is famous for light whiskey with a distinct herbal flavor and hints of brine. According to legend, the ghost of one of its previous owners, Duncan McCallum, who, as a result of an unsuccessful deal, lost all his fortune and drowned himself in the lake, still roams the territory of the distillery.
- Glengyle. To avoid confusion with the Highland production of the same name, it markets its products under the Kilkerran brand.
- Springbank. Located near Lake Campbeltown, a three-hour drive from Glasgow. Produces three very different types of scotch: Springbank (two and a half distillations, light peat aroma), Longrow (double distillation, strong peat aroma), Hazelburn (triple distillation, no peat aroma). Distinctive notes of whiskey of this brand: wet wool, earth, peach, nutmeg, apple, peat.
A double and a half distillation is obtained as follows: the “heads” and “tails” from the first distillation are re-distilled separately, and then all the spirits are again distilled together. As a result, part of the drink is double distilled, and part is triple.
The organoleptic properties
Tasters note notes of dried fruits, vanilla, caramel and brine in the local whiskey, the drink itself is quite dry, medium-bodied and sharp. Springbank has the signature “smoky” varieties of scotch in its range, but two other brewers make more grassy spirits.