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Campbeltown whiskeys are a curious mix. Characteristics include a defined dryness with a pungency, smoke and a solid salinity. Imagine a cross between the Lowlands and the Western Highlands with a pinch of salt thrown in for good measure.
There was a time when Campbeltown was the most prolific of all of Scotland’s whiskey regions. Around a century ago there were as many as twenty-eight distilleries in the geographically smallest of Scottish appellations. Today there are but three: the newly founded Mitchell’s Glengyle, though it will be a few more years ‘til any Glengyle single malt whiskey is bottled, Glen Scotia and Springbank, a distillery which produces three very different whiskeys using different levels of peat and still combination. Campbeltown sits on the Mull of Kintyre peninsula protruding from the western coast, ‘mist rolling in from the sea’. It is the proximity to the coast that gives the whiskey its salty tang. Campbeltown single malts are often superb aperitifs.