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Campbeltown Scotch

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.

Thirsty for more? Explore Scotch Whisky and its regions: HighlandSpeysideLowlandIslay, and Islands.
How many calories are in Whisky?
By a cocktail menu’s standards, very few indeed. In a Scotch which is 50% alcohol, we’re talking about 80 calories per 35ml.
What is a Dram of Whisky?
For all practical purposes, a dram just means “a wee bit” No one is holding a measuring spoon when they measure out their drams! But technically speaking, is a little less than a teaspoon of Scotch. To be more precise, it’s 1⁄8 of a fluid ounce or about 4 mL.
Scotch Whisky vs. Irish Whiskey: What's the Difference?
Scotch is typically made from malted barley, and other grains, in a copper pot still and matured for a minimum of three years. Irish Whiskey is typically made from unmalted barley, and other grains, in a copper pot still and matured for a minimum of three years.
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