Springbank Whisky

About Springbank

Founded by the Mitchell family in 1828, Springbank remains the only Scottish distillery to malt, distil, mature, and bottle entirely on its own site in Campbeltown. Floor maltings handle 100% of barley requirements — a near-unique practice — using local Campbeltown peat for the classic lightly peated Springbank (∼12 PPM). Three distinct spirits are produced: Springbank (2.5× distilled — a partial triple distillation that draws a second cut from the low wines still), Hazelburn (unpeated, triple distilled), and Longrow (heavily peated to ∼55 PPM, double distilled). Fermentation runs an unusually long 96–110 hours in wooden washbacks, developing rich, fruity esters. All bottling and label application is done by hand on site.