Having recently drove back from Campbeltown, I can confirm that it is indeed tucked away at the bottom of the Kintyre Peninsula, very tucked away! I see why locals used to joke you had to want to get to Campbeltown to end up there by accident!
Springbank Distillery is also tucked away - down a side street of Campbeltowns main drag (approximate traffic: 10 cars & 20 whisky nuts an hour) - Springbank is, however very much front-and-center of the town's whisky history.
Once upon a time ....
Around the turn of the 20th century, Campbeltown had over thirty working distilleries and proudly called itself the whisky capital of the world. Then a mix of Prohibition, some 'quality control issues', and one too many distilleries cutting corners saw nearly all of them vanish. Springbank survived. Not just survived, in fact — it's spent the last few decades quietly becoming one of the most cult-adored names in the entire industry, the sort of distillery whisky nerds bring up in hushed, reverent tones!
Part of the appeal is that Springbank does something almost nobody else does anymore: everything, in-house. Floor malting the barley (a sight to behold - well, unless you are a health & safety officer!) , distilling it, filling the casks, warehousing them, bottling them — all on the same few acres, still run by the Mitchell family five generations in. No chill-filtration, no added colouring, and a general "All in good time - we'll release it when it's ready" attitude.
What Makes Campbeltown Whiskies Unique?
Campbeltown malts occupy a fascinating middle ground in the Scotch whisky world. They're known for their 'Campbeltown Funk' - a distinctive combination of...
- Brininess — a subtle saltiness that speaks to the town's coastal location, think sea fishing nets, in fact sea fishing boat! engine included!
- Peat — present but rarely overpowering, adding depth rather than dominance
- Rich Dried fruit — rich, warming sweetness that balances the savoury notes
- A slightly oily texture — giving the whisky a satisfying, full-bodied mouthfeel
So What's the Difference Between Springbank, Hazelburn, Longrow and Kilkerran?
In a nutshell...
- Springbank — the flagship. Distilled two-and-a-half times and lightly peated. A magical combination of dried fruits, subtle smoke & maritime briny-ness, oft called 'Campbeltown funk'
- Longrow — Springbank's heavily peated alter ego. Fully double-distilled and packing a much bigger smoke hit, closer in spirit to an Islay Whisky (there's a reason for that) than its far gentler peated sibling.
- Hazelburn — Triple-distilled and completely unpeated, aiming for something cleaner, softer maybe, and theres generally more sherry cask influence to the fore, although Springbank's oily, characterful DNA still finds a way to sneak through.
All three of those are made at the same stills, on the same site, by the same distillery — they're essentially three different personalities the Campbeltown folk and museum-piece equipment is capable of producing, depending on how many times it's run and how much wet, dry, or combination of peat went into the malt.
Kilkerran is the odd one out, and the source of endless confusion: it isn't made at Springbank at all. It comes from Glengyle, a separate (but related) distillery next door, and owned by the same family.
It was revived in 2004 after decades of dormancy. It was originally going to be called "Glengyle," but that name had been trademarked away, so they borrowed Campbeltown's old Gaelic name — Kilkerran — instead. Think of it as Springbank's cousin: same family, same town, but with it's own house style - I find the spirit here slightly more fruit-forward, and playful in comparison, shown pure & bright in the 12 year, and a balancing tropical fruit type depth to the cask strength and Heavily Peated range, for example.
Why Campbeltown Deserves Your Attention
In a world of heavily marketed blends and single malts, Campbeltown whiskies feel refreshingly authentic. They're made by people who care deeply about craft, and that comes through in the whisky, these drams are well worth seeking out.
Shop Our Campbeltown Selection
Ready to explore? Here are some of our favourite Campbeltown bottles available now:
- Springbank 10 Year Old, 46%, 70cl — The perfect introduction to Campbeltown. Lightly peated with dried fruit, vanilla, and that unmistakable coastal brine.
- Springbank 15 Year Old, 46%, 70cl — More time in cask brings extra depth and complexity. A real treat for those ready to go deeper.
- Kilkerran 12 Year Old, 46% — Fruit-forward and bright, this is Glengyle's calling card. Lighter than Springbank but full of character.
- Kilkerran 8 Year Old Cask Strength, Bourbon Cask, 57.7% — For those who like their whisky bold and undiluted. Tropical fruit and raw energy.
- Longrow Peated, 46% — Springbank's smoky alter ego. Big, peaty, and deeply satisfying for fans of Islay-style whiskies.