Longrow

You will taste more than finely crafted, peat-forward Whisky in Longrow Single Malt Peated Whisky ... you will taste five generations of family pride. 
 
If you love Whisky tradition you will love Springbank Distillery—one of the precious few holdouts in three, unique ways. The first is that they are still family owned. In fact, the Mitchell family has owned and operated Springbank officially since 1828, but even before that when old Archibald Mitchell ran an illicit still on the same site five generations ago. The second is that they are in Campbelltown. Campbelltown was once called “The Whisky Capital of the World,” but long ago, production shifted east, to the highlands, and now only two remain. The third is that they are one of only two distilleries in Scotland that controls all aspects of production on the same premises. Think about all that for a moment … about just how special all of that is. 
 
Springbank produces a range of Whiskies across the favor spectrum, from sweeter “finished” drams through heated and spicy sippers in three brands, including Longrow, Hazelburn, and their namesake Springbank.
 
Longrow Peated single-malt does NOT punch you in the face with the smoke. They do it right. The smoke is there, no doubt about it. But unlike some other peated Whiskies, they correctly see smoke as a spice to be gently savored (Thank You!). 
 
Of course, a peated Whisky is one where the malted barley is dried using slow-burning peat. Longrow single-malt barley is dried this way for 110 hours. Think of it like slow-smoking a brisket … low and slow makes it a show! The rest is all old-school fun … wooden fermentation vats, copper stills, and double-distillation. From there, it is matured in oak casks, NEVER chill-filtered, and never shall an artificial color or flavor be added. So it is written, so let it be done!
 
SmartAss Corner
Campbelltown has always been a bit “out there,” meaning that it has been a bit off the beaten track. Their location away from the watchful eye of the King and coupled with great sea access made Campbelltown the perfect spot for distilling Whisky back in the day that it wasn’t cool (read “illegal”). At one point there were 30 operating distilleries in and around this little town, producing nearly all of the Scotch Whisky in the world.