Springbank 15 Year Old Single Malt Scotch Whisky (Without Box) 《Terroir Collection - ZTSC086》

Region : Campbeltown, Scotland

Alcohol : 46%

Volume : 700ml

Website : springbank.scot

Springbank (Genting) is located in the Campbelltown (Campbeltown) production area in Scotland (Scotland), UK. It is one of the oldest distilleries in Scotland and one of only three distilleries in Campbelltown today.

In the 1760s, the Mitchell Family moved to Campbeltown and began operating a whiskey distillery. In 1828, the Reid Brothers, who were related by marriage to Archibald Mitchell, established the Springbank Whiskey Distillery on the site of Archibald Mitchell's unlicensed distillery, which was also in the Campbeltown area. The fourteenth distillery to be licensed. In 1837, due to financial problems, Reid Brothers sold the brewery to John and William Mitchell, sons of Archibald Mitchell. In 1872, the two brothers parted ways. William Mitchell inherited the family's tradition of distilling whiskey and founded Glengyle Distillery, while John Mitchell, with the assistance of his son, established Mitchell and Son Distilling in 1897. J. & A. Mitchell and Company, Ltd. to operate Springbank. In the 1920s, due to the decline in quality of Campbeltown whiskey, the local whiskey industry entered a downturn and many distilleries closed down, but Springbank survived. However, due to the implementation of Prohibition, Springbank was forced to close in 1926. Fortunately, with the repeal of Prohibition, Springbank reopened in 1933. In the 1980s, the whiskey industry fell into another downturn, and Springbank was once again forced to close down and could only sell some of the whiskey in stock. After being out of business for almost a decade, Springbank is back in business once again and is producing whiskey in small batches. It was at this time that Springbank Distillery Company Limited was formed. The company has been run by the Mitchell family from its inception to the present day and is the oldest family-run distillery in Scotland.

From the malting of barley to the final bottling, every step of making Springbank whiskey is carried out in Campbeltown and is personally supervised by a professional team led by the distillery manager to ensure the historical flavor and excellent quality of Springbank whiskey. The brewery is well equipped and can be completely self-sufficient in the brewing process. Springbank adopts the traditional germination method, first soaking the barley in clean cold water for three days to swell it, then spreading the swollen barley on the floor and manually turning it over regularly. After the barley is germinated, workers will put it into a kiln and bake it for 30 to 48 hours using peat as fuel. The dried malt is then fed into grinding mills that have been used since the 1940s. To extract the sugars in the grains, the ground malt is placed in a mash kettle filled with hot water, a process known as mashing. During this process, workers will perform three mixing tasks. The wort obtained by making the mash will be fermented in a large wooden fermentation barrel for up to 110 hours, and then distilled in three different copper stills, namely a wash still and a low-alcohol distiller. Distillation machine (Low Wines Still) and re-distillation machine (Spirit Still). The distilled spirit then goes into the tap box, a process overseen by a boilermaker. The spirits are then matured in wooden barrels for at least three years. In order to produce high-quality whiskey with a unique flavor, the distillery combines the unique peninsular climate of Campbeltown and carefully selects suitable wooden barrels. At the same time, barrel aging will give the whiskey a certain color. In order to maintain its natural characteristics, Springbank whiskey refuses to add coloring matter to change its color.

$1780/bottle