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A Campbeltown malt, Longrow, a 10 year old, from 1996 released by Cadenhead’s, at 59.4%. Heavily peated, all dense peat, salt and oily smoke and raisin and a sweet nuttiness. Robust, briny and smoky. The most traditional distillery in Scotch. Smoky, tarry and maritime. The peated face of Campbeltown. From J and A Mitchell, since 1828.
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Description
Bottled by Cadenhead's, this Longrow, a 10 year old Campbeltown malt from 1996 and bottled at 59.4%. A release of 654 bottles. The Springbank distillery, in Mitchell family hands since 1828, is a cult Campbeltown distillery with a devoted following. Water comes from Crosshill Loch, the barley malted on the distillery's own floors.
The make was floor malted, peated hard and double distilled for Longrow, and worm tub cooled in the old way. A sherry butt held it, the wood lending raisin and walnut. At this age the spirit is vivid and oily, the fruit and salt to the fore. A patient maturation suits the rich, complex Campbeltown spirit. The spirit is filled to cask and matured within the distillery walls. 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.
At its natural 59.4% it is concentrated. A tarry, maritime smoke ride on raisin and a sweet nuttiness. A waxy weight and a saline tang give it real body. Salt and oily fruit see out a long finish. This is a tarry, coastal Campbeltown malt.
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