Tasting

Campbeltown is considered the region with the broadest flavour spectrum, even though only three distilleries operate there. One reason: Springbank alone produces three entirely different styles under the names Springbank, Hazelburn and Longrow, ranging from light to heavily peated. Campbeltown has no official fixed peating requirement, so each distillery chooses its own path.

The signature note many connoisseurs associate with the town is salty and slightly oily, joined by notes of leather, caramel and a hint of smoke in the background, even without much peat involved. The warehouse climate shapes this note at least as strongly as the malt does. Some even taste a touch of iodine in it, reminiscent of the open sea.

The Springbank 10 Year Old shows this style at its classic best: a little smoke, salt, vanilla from the bourbon cask, plus a slightly oily texture. Longrow, on the other hand, leans clearly towards peat and calls Islay to mind, though its double distillation keeps it bolder and less refined than many Islay whiskies.

Kilkerran 12 Year Old from Glengyle shows the third side: lighter, with more fruit and a fine, salty-oily note on the finish. It carries less peat than Longrow but more character than a simple, easy-drinking malt. Even so, that maritime backbone remains clearly recognisable.

For tasting, a simple nosing glass with a narrow opening helps concentrate the aromas. A splash of still water at room temperature works well alongside it, taking the edge off the alcohol without diluting the flavour. Taste the town's three whiskies one after another and, within a few minutes, you'll pick up the whole range of what Campbeltown has to offer. It's best to taste them sober and in sequence, rather than alongside whiskies from other regions, or the contrast will skew your impression.