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Springbank (Springbank) – one of the three distilleries that have survived in Campbeltown. The city was once the center of distillery production in Scotland, but the crisis and Prohibition led to the closure of the vast majority of factories. The company is notable for the fact that it produces whiskey in three styles at once – Highland, Island and Lowland. The Springbank range is diverse, including varieties aged from 10 to 21 years and single-barrel vintage bottlings.
Historical information
At the beginning of the 1828th century, illegal distillation of whiskey flourished in and around Campbeltown. The Springbank distillery was built on the site of an underground distillery in XNUMX, when its owner Archibald Mitchell received a license to produce alcohol. During this period, the city was considered the richest in all of Great Britain – by the beginning of the new century, about thirty distilleries worked on its territory.
At the turn of the century, consumer tastes changed and the distillery switched to producing a lighter whiskey without a strong peaty flavor. Demand for alcohol gradually declined due to the First World War, and shortly after the introduction of the ban on alcohol in the United States, the distillery temporarily suspended operations. The period of inactivity continued until 1933, after which the production facilities were restarted. By this time, there were only two operating distilleries left in the city.
Subsequently, the plant experienced another closure in the 1980s, with a downtime of eight years. Owner Hadley Wright decided to focus on the full cycle of whiskey production from malting to bottling. It took about ten years to finally decide on the range, after which Springbank whiskey acquired cult status. The distillery is one of the few in Scotland to remain a family business, run by the fifth generation of the Mitchell family.
Production features
The malthouses were opened in 1992 and the company purchases barley from Scottish farmers. In production, both regular and peat-fumigated malt are used. Alambiks of an unusual design are designed to distill 6000 liters of alcohol. Distillation is carried out differently depending on the type of whiskey – Springbank is distilled two and a half times, Longrow twice, and Hazelburn three times. Alcohols are aged mainly in bourbon and sherry casks. The company has its own bottling line, which is rare in Scottish distilleries.
Interesting Facts
- Peat is brought to the enterprise from Islay, where deposits are rich in moss and fragrant heather. Fumigation lasts from 30 to 48 hours depending on the type of whiskey.
- In 2013, the distillery sold the most expensive bottle of whiskey ever. The drink, distilled in 1919, was purchased by a Chinese collector for £50.
Types of Whiskey Springbank
The Springbank Classic Collection includes five types of whiskey. Slightly peaty barley is used in production, alcohols are distinguished by an oily structure and a delicate fruity taste. Exposure takes place in a combination of bourbon and sherry casks.
Springbank 10 Years Old, 46%
The most popular variety is produced without the use of cold filtration and the addition of dyes. The aroma is dominated by pear, to which hints of smoke and malt are added. The bouquet is well balanced with hints of nutmeg, cinnamon, vanilla and oak. The aftertaste is sweet and long.
