SPRINGBANK Campbeltown's time as a centre for distilling ended all of a sudden. Only two of the 21 distilleries Barnard went to still exist, and one of them, Glen Scotia, is only open sometimes. Soon, you'll be able to buy five different kinds of Campbeltown malts. Four of them will come from the legendary Springbank distillery.
Springbank is a strong pillar of tradition. It is the only malt distillery where the whole process, from making malt to bottling, happens on the same site. In fact, the company went against the norm and brought back floor malting in 1992. "Our hands-on approach is unique," says Ewan Mitchell, who is in charge of marketing. "It's been in the same family for so long that our chairman is determined to keep it the way he got it." We're lucky to have a good name, and customers want to see that it's based on people. Our freedom is important to them just as much as it is to me.
But is Springbank just an old way of doing things in the business world today? Ewan says, "The industry is becoming less traditional, but we don't like change just for the sake of change." It's easy to bring in new ways of doing things and lose sight of the end goal. At the end of the day, we are in charge of the bottled product from beginning to end.
Frank McHardy, the manager, thinks that tradition makes a difference in how good the spirit is. He says, "People are totally into the product." The guys have to work it, make the malt, mash it, and distil it. They are involved in every step of the process. We also hire 25 people in Campbeltown, which is very important for Kintyre's economy. Frank managed Bruichladdich on the island of Islay and Bushmills in Northern Ireland before coming back to Springbank. This means he has run three very different distilleries in the 30-mile area that most historians agree is the birthplace of whisky.
His experience with Bushmills has been very helpful in making Springbank's newest product, Hazelburn, a triple-distilled, unpeated malt that will come out in 2002.
TASTING NOTES
Springbank 10-year-old
46 percent ABV The nose is full and malty, with scents of sea air, spice, pigskin, and toffee apple. At first, it is very smooth and sweet, but then it explodes with flavours like dried herb, butter, salt, smoke, vanilla pod, moss, and flowers. A wonderful package.
Springbank 15-year-old
46 percent ABV Vanilla, creme brulee, salty sea air, burnt range, and smoky wood all work well together. A silky feel in the mouth, but the wood is a little strong. The finish has a splash of sea spray.
Springbank 21-year-old
46 percent ABV Color of amber. Peach, raisins, ozone, smoke, and a mix of orange caramel and salt. Smooth at first, then heather, raisins, clootie dumpling, coconut matting, and the signature salty finish.
Springbank 1966 Barley from the area
Longrow 10-year-old
Attractive mix of soft, earthy peat smoke and a rose-petal scent. A drop of water lights the peat fires, but a lavender or rose-scented perfume is always there to keep things in balance. Smooth and salty, with a rich coal-tar/floral finish.
