Springbank 100 Proof

A distillery bottling of Springbank matured to 10 year old and bottled at 57%. A family distillery since 1828, Springbank is a cult Campbeltown distillery with a devoted following. Little has changed in the way the spirit is made for the best part of a century.

The spirit was drawn off after two and a half distillations of gently peated malt, and worm tub cooled in the old way. It rested in ex-Bourbon oak, the wood adding a light honeyed sweetness. At this age the spirit is vivid and oily, the fruit and salt to the fore. The cool, damp Campbeltown air by the sea gives a slow, even maturation. Few distilleries keep so much of the old craft alive under one roof. Campbeltown was once the whisky capital of the world, with more than thirty distilleries at its peak. Today just three distilleries survive in the old Kintyre whisky town. The maritime warehouses by the sea lend the malt its briny, oily depth.

At its natural 57% it is concentrated. A briny, oily depth with a hint of peat ride on vanilla, honey and coconut. The mouthfeel is oily, the fruit carried on a salty body. Salt and oily fruit see out a long finish. This is the most traditional malt in Scotch.