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The Springbank Distillery is one of the last remaining distilleries in the former whisky stronghold of Campbeltown. The distillery now produces three single malts that couldn't be more different in character, but still complement each other perfectly. The distillery's whiskies are characterized by the fact that they contain no added coloring. The single malts have a natural coloring - the taste therefore remains authentic and unadulterated.
Springbank: 100% Campbeltown
Campbeltown is considered the Victorian capital of whisky: more than 30 distilleries were located here at the beginning of the 19th century - a lot of trade and commerce in the small, remote town in the south of the Kintyre peninsula.
It is obvious why Campbeltown grew into a centre of whisky production: the town was rich in raw materials. Crosshill Loch supplied good water, and the coal for the stills came from the nearby Drumlemble Mine. The natural deep seaport also contributed to the location's success, as the whisky produced here could be easily transported by steamship. By the end of the 19th century, Campbeltown was a wealthy town - at times it was even considered the wealthiest town in Britain in terms of population. Unfortunately, the success did not last: in order to generate the highest possible output of whisky, many distilleries focused more on quantity than quality - a wrong decision, as many distilleries soon found out. Prohibition in the United States and the Great Depression did the rest and many distilleries closed their doors forever.
Today, there are still three distilleries in this picturesque town that do justice to the former whisky capital and produce whisky of the highest quality. One of them is SPRINGBANK.