Aged for 18 years, this whisky was named "Best Campbeltown Malt" at the World Whiskies Awards.
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 John Walker purchased 118 gallons of whisky from Springbank 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 and today, 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.
After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it 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 in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours — one of the longest fermentation processes in Scotland — before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.
Following distillation, Springbank 18 Year Old Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature sherry (80%) and casks that were previously used to mature bourbon (20%). During maturation, the perennial gulf stream adds a slight hint of saltiness to the whisky, which complements its notes of rich fruits and caramel.
Springbank 18 Year Old Single Malt Whisky has a golden honey color, along with an aroma of orange, sherry, whipped cream, papaya and citrus. The aroma gives way to notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate, and leads to a finish accented by touches of citrus peels, coconuts and molasses.
The whisky was named "Best Campbeltown Malt" at the World Whiskies Awards and earned four stars from F. Paul Pacult's Spirit Journal.
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92 (46% ABV)
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Golden honey color. Aroma of orange, sherry, whipped cream, papaya and citrus. Notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate. Finish accented by touches of citrus peels, coconuts and molasses.