The unspoiled peninsula of the Campbeltown region used to be home to 34 Whisky distilleries, but now boasts only three coastal Whisky producers. Many of Campbeltown’s distilleries dwindled during trying years in the 1850s, which involved improved transportation links to the rival distilleries of the north, and the cursed compromises of mass production. Things became worse still during the trials of the First World War and the introduction of prohibition in the US at the dawn of the 20th century.
Despite the region’s contraction, the malts produced are fiercely enduring and distinctive. Wet wool, salt, smoke, fruit, vanilla and toffee are embraced, abandoned and cocktailed in the various malts of Campbeltown.
Springbank produces three wildly different Whiskies, something achieved through varying levels of peat and still combinations. Longrow, Springbank and Hazelburn range from double to triple distilled, non- to richly peated, caramel to clear. Glengyle produces the sweet, fruity and spiced Kilkerran. The name Kilkerran came about to avoid confusion with the vatted malt of the same name, and because traditionally, Campbeltown malts are not named after a glen. But it’s worth completely abandoning that logic when approaching the final malt of the peninsular, the light and grassy Glen Scotia.