Founded officially in 1828 by Archibald Mitchell, Springbank was the 14th licensed distillery in Campbeltown. However, Springbank distillery sits on the site of Archibald Mitchell’s original illicit operations; the only remaining evidence of which is a local coppersmith’s ledger evidencing Mr Mitchell’s need for a kettle-shaped piece of copper prior to 1828.
Thankfully, for whisky enthusiasts, the Mitchell family have kept many of the old methods for distillation. Springbank is the only distillery in Scotland to carry out 100% of the production process on site (from malting, to warehousing and bottling). Springbank distillery is well worth the trip to Campbeltown, even if just to see how they did it back in the day.
Springbank Distillery Whisky
A lightly peated, complex, full-bodied, maritime dram that is “not for novices”. A tasting of the Springbank 10yo is available as part of the standard Springbank tour.
First distilled in 1973, Longrow whisky is the result of an experiment to prove that you can produce an Islay-style single malt on the mainland. Longrow Red is an annual small release bottled at cask strength. A different type of red wine cask is used each year to mature the whisky.
First distilled in 1997, using air-dried only (unpeated) malt and triple distilled. The Hazelburn 10-year-old is one of my favourite whiskies – it is super smooth and very drinkable!
Where is Springbank Distillery?
Springbank Distillery is at 85 Longrow, Campbeltown PA28 6EX, on the west coast of Scotland. Campbeltown is a 3-hour drive from Glasgow via the A83. For more information on getting to Springank Distillery, see our post on Why Campbeltown Scotland is Worth a Visit for Whisky Lovers
Springbank Distillery Tours, Pricing & Bookings
Persons under the age of 18 years are permitted on Springbank and Kilkerran Tours, and there is no charge for their ticket, as long as they are accompanied by a responsible adult.
Springbank Distillery's production ceases during November and December (silent season), however tours of the distillery are available during this time (you just wont see the floor maltings/stills running etc). The Barley to Bottle Tour is not available during this time.
£12 per person, tours available Monday to Saturday. Duration approximately 60 min. Tour the distillery, including the malt floors, and enjoy a dram of one of the Springbank core whiskies afterwards, including a miniature bottle to take home. Online bookings available. Children of all ages are welcome and entry is free for persons under the age of 18 years if accompanied by an adult.
£40 per person, available Monday to Friday. Duration is approximately 60 min. Sample a selection of the finest Cadenhead whiskies hand drawn from the cask in one of Springbank’s traditional warehouses. You can also take home a complimentary Cadenhead glass. Does not include a distillery tour. Online bookings available. Adults only - persons must be aged 18 years or older for the Cadenhead's Warehouse Tasting.
The Ultimate Springbank Experience, £250 per person, approximately 4.5 hours. Experience the Springank whisky making process hands on with an access all areas tour where members of Springbank's knowledgable production team will guide you through each stage of the process, letting you test your skills at various stages. Aftewards you’ll get to sample a couple of drams drawn straight from the cask in one of the Springbank dunnage warehouses, then create your own personal 700ml Springbank blend to take home. Enjoy a Scottish platter for lunch in the Springbank Tasting Room, and take home a complimentary whisky glass and miniature bottles of Springbank and Glengyle. This tour is subject to Springbank's distillery production schedule and may not be possible at all times of the year (not during November and December). Advanced bookings essential. There is a maximum of 8 persons per tours.
Springbank Distillery Images
Springbank Distillery Process
The process begins with soaking barley grains in tanks or ‘steeps’ of cool, clean water from Crosshill Loch. The barley will stay in the water for up to three days to trigger germination – the grains will swell and produce the enzyme amylase, which is a vital part of the mash process later. Once removed from the steep, the barley layered six inches deep on the malting floors.
There are 2 malting floors at Springbank distillery, which hold ~10 tonnes of barley per floor. Six people form the production team, and during malting, 3 shifts run over 24 hours, with 2 people on each shift turning the malted barley at least twice per shift. The production team use malt shovels to turn the barley – they walk back and forth through the malt grains, aerating and redistributing them as they pass.
The malted barley sits on the floor for up to 4 days before it is drained from the malt floor onto the mesh drying floor in the kiln.
Very few distilleries still malt their own grains as the process is incredibly labour and space intensive. Springbank Distillery is the only distillery in Scotland to malt 100% of their grains on site.
The kiln temperature reaches around 45-60 deg c during kilning, and the different whiskies need different drying times and air compositions.
- Springbank: 6 hours of peat smoke, 30 hours of hot air.
- Longrow: up to 48 hours with peat smoke.
- Hazelburn: 30 hours of hot air (no peat!).
After kilning, Springbank store the malted barley in one of 10 grain silos. Each silo holds up to 22 tonnes of malted grain.
The malting/kilning process will continue for ~12 weeks. The milling and distillation process begins once all 10 silos are full.
Next up is the milling stage. Springbank’s 1940s Porteous mill crushes the dried malt into grist. The grist comprises 20% husks, 70% middles and 10% flour.
In another hark back to tradition, Springbank transfer the sugary wort to wooden (Swedish boatskin larch) washbacks, rather than more modern stainless steel.
There are 6 washbacks in total at Springbank, each able to hold roughly 21,000 litres. Yeast is added to the wort in the washbacks, and over a period of 72 to 110 hours, the yeast ferment the sugars in the wort.
This produces a liquid that resembles milky tea, and is closer to beer than whisky. At approximately 4-6% alcohol, the liquid in the washbacks is now ready for distillation.
The liquid from the washbacks passes through 2 (Longrow), 2.5 (Springbank) or 3 (Hazelburn) of Springbanks’s copper stills. Unlike many distilleries, Springbank heat the wash still (first still) externally by oil flame and internally by steam coils.
The low wines and feints produced in the wash still transfer into the low wines and feints receivers via a worm condenser.
Springbank whisky is distilled a total of two and a half times, meaning that the low wines from the first distillation are collected and re-distilled with the feints so that some of the spirit has been distilled twice and some three times.
- Springbank : 76%-60% alcohol
- Longrow: 69-58% alcohol
- Hazelburn: 79-63% alcohol
The middle cuts are then transferred to the spirit receiver for hand filling casks.
Cask Filling + Maturation
All 3 whiskies are casked at 63.5%. Malt will be converted into roughly 115,000 litres of whisky once distilled. Springbank’s maximum capacity (for all spirit) is 750,000 litres annually. Volumes produced will be in the order of 80% Springbank, 10% Longrow, 10% Hazelburn.
Each cask gets 3 fills for maturing whisky. ‘A’ casks are first fill, which will give the darkest finish to the whisky. B casks are on their second fill. C casks are on their third fill and will result in the lightest coloured whisky. Springbank is bottled at minimum 10 years maturation, using a blend of Springbank whisky, matured minimum 10 years in casks A to C.
There are 8 warehouses on site at Springbank distillery, 2 racked and 6 dunnage. Approximately 13,500 casks are maturing on site.
Springbank distillery do not chill-filter or artificially colour any of their whiskies.
What Else Is Nearby
For more information see our Guide to Visiting Campbeltown.
References & Further Reading
Spirit of Place by Charles MacLean, with photographs by Lara Platman and Allan Macdonald, is a unique addition to the literature on Scotch whisky, from the world's greatest expert on the subject. The perfect gift for anyone planning a tour of Scotland's distilleries, a souvenir for anyone who has visited them, and simply the perfect companion to a dram at home. Campbeltown is overlooked as a region, but Spirit of Place does feature Springbank as part of the 'West Highlands' distillery profiles.
One of Amanda's favourite books. Around 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal dedicated to the wine and spirit trade. In order to provide his readers with the history and descriptions of the whisky-making process, Barnard decided to visit all distilleries in Scotland, England and Ireland. Accompanied by friends, he visited and sketched over 150 distilleries, including many of the now 'lost' distilleries of Campbeltown.
Beginning with the Gaelic-speaking clans of Irish origin, who began to colonise Kintyre during the first millennium, David Stirk relates how Campbeltown grew from small beginnings into a royal burgh which depended on the herring fishing before whisky became the main trade. Currently out of print, though the e-book edition is still available.