Only 9,000 bottles of these limited edition single malts, which were matured for eleven years each, have ever been produced.
Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringan's Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke — each acting as a beacon for an industry that, at one point, dominated the peninsula.
In 1828, Springbank Distillery was founded on the site of Archibald Mitchell's illicit still in Campbeltown (today, Mitchell's great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.
By the turn of the century — as worldwide demand for Scotch whisky seemed insatiable — distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process — from malting barley to bottling whisky — on the same premises.
Longrow Single Malt Scotch Whisky is a heavily peated single malt Scotch whisky crafted by Springbank Distillery. It is made using Scottish barley, which is malted and dried over a peat flame at the Campbeltown distillery. After the barley has been peated, it is milled and mashed in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which is fed by springs situated on the northern slopes of 1,100-foot tall Beinn Ghuilean Mountain. Once the grains have been mashed, they are slowly fermented over the course of 70 hours — one of the longest fermentation processes in Scotland — before being distilled twice.
Following distillation, Longrow Red 11 Year Old Peated Single Malt Scotch Whisky Shiraz Finish is matured for six years in American oak casks that were previously used to mature bourbon. After its initial maturation, the whisky is double-barreled, or finished, for five years in ex-Shiraz barrels sourced from the Angove's Long Row Winery in Australia. The grapes used to craft the shiraz were grown on the Angove Vineyard, and were ripened in a slow and steady manner in order to produce a bright color and bold structure. Following this second maturation, Longrow Whisky is bottled at cask strength.
As a result, the whisky has an aroma of smoked cheese, oak, leather and berries. The aroma gives way to notes of summer fruits, peaches, apples and tobacco on the palate, and leads to a long, spicy finish with touches of peat and dry oak.
Longrow Red 11 Year Old Peated Single Malt Scotch Whisky Cabernet Sauvignon Finish is matured for seven years in American oak casks that were previously used to mature bourbon. After its initial maturation, it is double-barreled for four years in ex-Cabernet Sauvignon casks. Then, the whisky is bottled at cask strength.
As a result, it has an aroma of peaty smoke, red fruits, caramel, bacon and citrus. Notes of peat, raspberries, strawberries and cranberries dominate the palate, and are accented by touches of pepper, cinnamon, orange, caramel and milk chocolate. The finish is long and drying, with hints of salted crackers, peat and charred oak.
Only 9,000 bottles of these limited edition single malts have ever been produced. Pick up two today!
Shiraz: 107 (53.5% ABV); Cabernet: 104 (52% ABV)
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Shiraz: Aroma of smoked cheese, oak, leather and berries. Notes of summer fruits, peaches, apples and tobacco on the palate. Long, spicy finish with touches of peat and dry oak.