Once upon a time Campbeltown prided itself as the Scotch whisky capital of the world, with over 30 distilleries. However, a focus on quantity instead of quality, along with the combination of Prohibition and the Great Depression in the United States, led to most of these distilleries going out of business. Springbank, founded in 1828, is one of the few that remain.
While every distillery claims to be unique, Springbank is in more ways than you have fingers to count. Besides doing 100 percent of production on site, besides following distilling techniques more at home in the 19th century than today, with every case allocated before bottling, it cannot meet world demand and seems pretty content with this.
In this episode we’ll be talking to David Allen of Springbank Distillery who explains the importance of yeast, why water doesn’t really matter and what is behind Springbank’s 2.8-time distilling technique. And we’ll explain why Springbank is perhaps the distillery which practices sustainability better than any other.
