Whisky Regions: Campbeltown

Campbeltown 

The smallest of the five regions, Campbeltown is located on the remote Kintyre peninsula of the western isles. Originally the ‘whisky capital’ of Scotland, Campbeltown once produced more whisky than any other region, but now has only a handful of distilleries left.

History

In the 18^th and early 19^th century, Campbeltown was a thriving region of whisky production in Scotland with more than 30 distilleries packed into the area.

However, during the Prohibition, Campbeltown whisky became highly sought after in the U.S., leading to overwhelming demand. In response, distilleries hastily increased production, which ultimately resulted in an inferior whisky. Campbeltown’s reputation suffered and by the time of World War II, most distilleries had closed, leaving only Glen Scotia and Springbank. In November 2000, Glengyle opened, producing whisky under the name of Kilkerrin.

Today, the region, although small, is in good health, having gained a cult status among whisky enthusiasts worldwide. It’s known for its complex, distinctive and robust whiskies that are made using traditional methods.

Flavour Profile

Campbeltown whiskies are usually made in smaller stills, producing an oily character which encompasses notes of vanilla, spice and even a bit of smokiness.

Notable Distilleries

All three distilleries - Springbank, Glen Scotia and Glengyle - are very well known and highly regarded.

One to try: Glen Scotia 15-Year-Old. This spectacular single malt is matured for 15 years in specially selected American oak ex-bourbon barrels, creating layers of ginger, vanilla and sea spray on the palate with a long, spicy finish.