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Campbeltown Single Malt Whisky

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Campbeltown was once the crown jewel of Scotland’s Scotch whisky industry with between 28 - 34 distilleries in operation there during the 19th century. That’s nearly as many distilleries as Speyside has today condensed into one town; it’s no wonder they called it the whisky capital of the world! Sadly, by 1925 there were only two distilleries left in operation in the town situated at the tip of the Kintyre peninsula. The dramatic down turn occurred largely because of US prohibition denying the industry a large part of its former overseas market. Due to the loss of so many distilleries, Campbeltown lost its recognition as a specific whisky region and the remaining two, Springbank and Glen Scotia, were re-classified as Highland whiskies. The abandoned distilleries mainly fell into ruin and there is very little left to allude to the town’s illustrious past.


It’s not all doom and gloom however, as in 2004 Springbank reopened the Glengyle distillery under the company name of Mitchell’s Glengyle Ltd. With three distilleries now in operation, Campbeltown finally regained its status as an independent whisky region. The Glengyle is planning on releasing its first expression as a 12 years old in 2016. Due to its coastal location, most drams from Cambeltown possess a certain amount of salinity. This marries well with their smoky attributes, creating a pleasingly aromatic whisky to enjoy. The Springbank distillery is very unusual as they are one of only four distilleries who produce more than one dramatically different style of whisky (the other three are Tobermory, Loch Lomond and Bruichladdich). They triple filter some of their whisky in a style more reminiscent of the Lowlands and also don’t chill-filter the whisky as is the norm. Their range includes Longrow, a heavily peated single malt and Hazelburn, an unpeated offering that is triple filtered as mentioned previously.