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Single Malt Scotch!
- Thread starter tombowlus
- Start date
When are you holding the first ambassadorial scotch tasting party?
Most regulars here would know that I am a Campbeltown Malt Whisky fan; traditionally Springbank and Longrow but now also Killkerran via the 'new' Glengyle distillery in the town.
The Springbank Distillery is the oldest independent distillery in Scotland having been in the same family since 1872. The whole whisky process, from malting, mashing, distillation, bottling and storage is done in the same location, unlike most other distilleries these days. The tours are fantastic and I'd also recommend the upgrade to go and experience the tasting room at the end of the tour. When I was last there I was able to taste most of my requests, not the normal couple of drams and out via the distillery shop like most distilleries offer these days! To say I felt no pain on my exit and waited for ride home would be an understatement!
I was looking through photos of previous visits to Campbeltown and thought some of you might be interested in the following pics:
The entrance to the Springbank Distillery off the Longrow.
One of the two malting floors - empty when this pic was taken, but I've been there when the barley has been laid out and the malting process was in full swing. (It's very unusual to have malting done in situ these days)
The malt storage hoppers, utilizing the latest, high-tech inventory recording equipment!
The peat fire. This is used to heat the malted barley and stop the malting process. There is also an oil burning fire. From memory, Springbank malt is 75% oil/25% peat fired, while Longrow is 100% peat (produced once a year just before the chimney is swept!) and Hazelburn is 100% oil fired.
Once the barley is dried, it becomes grist. The grist is milled between two stone rollers. This mill has been in use at the distillery for over 80 years. On one visit someone asked why they used such an old machine, to which the answer was "it works"! On another tour I heard it said that they didn't want to do anything that interrupted and potential altered what has been the same process for so long.
The milled grist is added to hot water and becomes wart. The wart is transported to the mash tubs where yeast is added and fermentation begins. You are looking at only the top 4 feet of the tubs which must be about 15ft high.
The stills, the shape of which add to the 'character' of the distillation.
Post distillation storage. Regular Springbank and Longrow are 2.5 times distilled. Hazelburn is triple distilled.
The spirit safe. This is where the distilled liquids pass, where ABV is measured and the flow can be directed back to the stills or into the spirt containers.
One of the three main bonded storage warehouses. Here's where you will definite smell the 'Angel's Share'. The aroma is amazing! There's not another distillery in Scotland that I've been to that will show you this area!
The Glengyle Distillery - about 5 mins walk from the Springbank Distillery
The Mash tubs, Stills and spirit receiver.
The sampling room. As discussed on my visit anything on this bar was available to sample as well as a few 'specials'!
A comfortable room for a wee dram or three!
A line up of my tastings!
The Springbank Distillery is the oldest independent distillery in Scotland having been in the same family since 1872. The whole whisky process, from malting, mashing, distillation, bottling and storage is done in the same location, unlike most other distilleries these days. The tours are fantastic and I'd also recommend the upgrade to go and experience the tasting room at the end of the tour. When I was last there I was able to taste most of my requests, not the normal couple of drams and out via the distillery shop like most distilleries offer these days! To say I felt no pain on my exit and waited for ride home would be an understatement!
I was looking through photos of previous visits to Campbeltown and thought some of you might be interested in the following pics:
The entrance to the Springbank Distillery off the Longrow.
One of the two malting floors - empty when this pic was taken, but I've been there when the barley has been laid out and the malting process was in full swing. (It's very unusual to have malting done in situ these days)
The malt storage hoppers, utilizing the latest, high-tech inventory recording equipment!
The peat fire. This is used to heat the malted barley and stop the malting process. There is also an oil burning fire. From memory, Springbank malt is 75% oil/25% peat fired, while Longrow is 100% peat (produced once a year just before the chimney is swept!) and Hazelburn is 100% oil fired.
Once the barley is dried, it becomes grist. The grist is milled between two stone rollers. This mill has been in use at the distillery for over 80 years. On one visit someone asked why they used such an old machine, to which the answer was "it works"! On another tour I heard it said that they didn't want to do anything that interrupted and potential altered what has been the same process for so long.
The milled grist is added to hot water and becomes wart. The wart is transported to the mash tubs where yeast is added and fermentation begins. You are looking at only the top 4 feet of the tubs which must be about 15ft high.
The stills, the shape of which add to the 'character' of the distillation.
Post distillation storage. Regular Springbank and Longrow are 2.5 times distilled. Hazelburn is triple distilled.
The spirit safe. This is where the distilled liquids pass, where ABV is measured and the flow can be directed back to the stills or into the spirt containers.
One of the three main bonded storage warehouses. Here's where you will definite smell the 'Angel's Share'. The aroma is amazing! There's not another distillery in Scotland that I've been to that will show you this area!
The Glengyle Distillery - about 5 mins walk from the Springbank Distillery
The Mash tubs, Stills and spirit receiver.
The sampling room. As discussed on my visit anything on this bar was available to sample as well as a few 'specials'!
A comfortable room for a wee dram or three!
A line up of my tastings!
Last edited:
I now feel compelled to post more!
Ardbeg did not allow pictures, I still have a bunch from Ardbeg because I like to live dangerously. Laphroaig has a malting floor but as far as I know it only accounts for 20% of their production, the rest is imported. I have no pictures from Laphroaig as I didn't do the official tour and I'm not aware if they allow them.
I think Kilchoman might be the only ones doing everything on site in Islay.
Here's a few from Bruichladdich:
Their old mill right next to their super fancy computer:
Waaatttteeerrrrrrr:
Holy mothers of fermentation:
The stills room:
Their gin still (The Botanist):
Close up of a safe:
A few from one of their small on-site warehouse:
Another warehouse:
The three special casks we sampled from:
And now a few illicit pictures from Ardbeg:
Starting with a legit one:
And a few bonus ones from the Islay:
Port Charlotte:
Just outside of Port Charlotte
Bowmore docks:
Ardbeg did not allow pictures, I still have a bunch from Ardbeg because I like to live dangerously. Laphroaig has a malting floor but as far as I know it only accounts for 20% of their production, the rest is imported. I have no pictures from Laphroaig as I didn't do the official tour and I'm not aware if they allow them.
I think Kilchoman might be the only ones doing everything on site in Islay.
Here's a few from Bruichladdich:
Their old mill right next to their super fancy computer:
Waaatttteeerrrrrrr:
Holy mothers of fermentation:
The stills room:
Their gin still (The Botanist):
Close up of a safe:
A few from one of their small on-site warehouse:
Another warehouse:
The three special casks we sampled from:
And now a few illicit pictures from Ardbeg:
Starting with a legit one:
And a few bonus ones from the Islay:
Port Charlotte:
Just outside of Port Charlotte
Bowmore docks:
Last edited:
- Apr 3, 2003
- 35,515
- 19,941
- Disclosures
- Editor-in-Chief, Bass Gear Magazine
I now feel compelled to post more!
Ardbeg did not allow pictures, I still have a bunch from Ardbeg because I like to live dangerously. Laphroaig has a malting floor but as far as I know it only accounts for 20% of their production, the rest is imported. I have no pictures from Laphroaig as I didn't do the official tour and I'm not aware if they allow them.
I think Kilchoman might be the only ones doing everything on site in Islay.
Here's a few from Bruichladdich:
Their old mill right next to their super fancy computer:
Waaatttteeerrrrrrr:
Holy mothers of fermentation:
The stills room:
Their gin still (The Botanist):
Close up of a safe:
A few from one of their small on-site warehouse:
Another warehouse:
The three special casks we sampled from:
And now a few illicit pictures from Ardbeg:
Starting with a legit one:
And a few bonus ones from the Islay:
Port Charlotte:
Just outside of Port Charlotte
Bowmore docks:
Did you have to resist the urge to jump into the giant vats and drink your way out Strange Brew style?
Did you have to resist the urge to jump into the giant vats and drink your way out Strange Brew style?
Not really, they had us taste the fermented/fermenting mash and it wasn't... well let's just say I'm glad they distill and age it.
I had to resist the urge to never leave tho.
I am sipping Oban 14 for the first time Tonight. Man have I been missing out! What a beautifully smooth and full scotch whiskey, the perfect treat to start a 4 day weekend! 
- Apr 3, 2003
- 35,515
- 19,941
- Disclosures
- Editor-in-Chief, Bass Gear Magazine
I am sipping Oban 14 for the first time Tonight. Man have I been missing out! What a beautifully smooth and full scotch whiskey, the perfect treat to start a 4 day weekend!
One of the greats, for sure. Enjoy!
Ok I have to ask- Been really digging Glenlivet 12. Is the Oban really peaty? Sweet? Or drier/earthy? Something else? Should I STFU and just buy a bottle? : DI am sipping Oban 14 for the first time Tonight. Man have I been missing out! What a beautifully smooth and full scotch whiskey, the perfect treat to start a 4 day weekend!
Just got a bottle from my brother for my 65th b-day; looking forward to the same thing.
It's a much fuller and stronger whiskey than Glenlivet, really opens the nose and chest up. Just might be my favorite scotch now.
