Campbeltown is the main town in west Argyll. It is Scotland’s most northern region and sits on the Mull of Kintyre. The area’s whisky—single malt and blends alike—has a dry, coastal character. A few whiskies are peated, such as Longrow. This style of whisky is produced at Springbank, Campbeltown’s only distillery operating today. The other two distilleries in Campbeltown have recently closed. Glen Scotia is owned by Loch Lomond Distillery and produces lightly-peated whisky. Glengyle has also recently been revived by owners Hunter Laing & Co., who invested money in a still to secure its future in the area.
Campbeltown is famous for its Whisky production, mainly using malted barley distilled in peat-fueled stills. The area has had a long history in this industry, but only three distilleries remain now. They produce a distinctive Whisky with intense flavors such as salt, smoke, and fruit. Although Campbeltown is Scotland’s smallest whisky-producing region, with just three distilleries, its single malts can boast unique characteristics that are considered by severe malt lovers to represent a distinct region in their own right.
The Springbank Distillery in Campbeltown produces three very different Scotches, using different amounts of peat and still combinations. Springbank malts are robust and smoky with hints of their maritime roots. Glen Scotia malts are lighter with grassy notes. Glengyle’s Kilkerran malts are softer and sweeter. Still, with the distinctive oily and salty notes, you’d expect from a Campbeltown whisky.
Perhaps these distilleries survive today because they produce some of the finest malts you’re likely to find; they have a devoted following and are much loved worldwide.
Campbeltown’s coastal location helps to produce a rugged and distinctive-tasting whisky. These malts include notes of sea salt on the nose and a briny taste on the palate. In contrast, smoke, fruit, vanilla, and toffee flavors can also be tasted in Campbeltown whiskies.