On the southern tip of Kintyre, Campbeltown was once the whisky capital of the world: more than thirty distilleries, a harbour full of casks, and a reputation to match. Overproduction, American Prohibition and a slide in quality left almost nothing standing.
Today there are three — Springbank, Glen Scotia and Kilkerran (Glengyle) — but their voice is unmistakable. Oily texture, a hint of peat, salt, citrus and a slightly industrial, maritime depth. Springbank in particular bottles almost everything on site and remains one of Scotland’s most independent distilleries.
Campbeltown is small, stubborn and fiercely collected. Drink it and you’re tasting a history that nearly vanished.
