Whisky tasting at the Springbank Distillery
Springbank Distillery is a family-owned distillery in the Campbeltown area of Scotland. The original distillery was founded in 1828 and burned down in 1837. The facility was rebuilt near the shores of Kilbrannan Sound in 1853. The local water is rich in minerals, making it ideal for whisky production. Springbank Distillery makes its own spring water. Springbank also sells its whisky at the distillery where tastings can be arranged for groups or individuals who want to learn more about single malt whiskies and their origins before buying some bottles for themselves at home or as gifts for others (especially those who love whisky).
Springbank Distillery is a family-owned distillery in the Campbeltown area of Scotland.
Springbank Distillery is a family-owned distillery in the Campbeltown area of Scotland. It was founded in 1828 by James Logan Mackie, who was one of the first to grow barley for distilling on a large scale. The distillery is currently owned by Jim McEwan, who has been its Master Distiller since 1988 and produces Springbank's 10 year old cask strength whisky and other whiskies including Longrow and Hazelburn Single Malt Whiskies.
The original distillery was founded in 1828 and burned down in 1837.
The original Springbank distillery was founded in 1828 and burned down 6 years later, in 1837. The owner, John Mitchell rebuilt it on land near the shores of the Kilbrannan Sound, which is where it remains today. The new distillery included two stills, a wash still and a spirit still. In 1853, there were 4 people working at the facility: David Mitchell (a cooper who was also a farmer), Robert Reid (a farm laborer), William Reid (a carpenter) and James Smith (who would go on to become Springbank's head blender).
In 1865 John Smith purchased Springbank Distillery from his father-in-law David Mitchell Sr., who had been running it since 1841 after purchasing it from his father Robert Reid Sr., who had bought it from James Smith in 1840 along with two other partners; Andrew Hunter & Patrick Ross . John continued on with business as usual until his death at age 70 in 1874 when he left behind no heirs so ownership reverted back to his wife Janet Smith until her own passing 5 years later when their daughter Elizabeth inherited the estate including everything inside its walls including all equipment used for producing whisky during this time period such as pot stills which were used mostly for making beer up until now due largely thanks to prohibition keeping them out of use during those years plus changing consumer preferences shifting away towards lighter coloured spirits rather than using dark ones like whisky does though certain types are made using beer yeast strains instead because they produce less heat thus allowing for longer fermentation periods which helps achieve more complex flavours
The facility was rebuilt near the shores of the Kilbrannan Sound in 1853.
The distillery is located on the shores of the Kilbrannan Sound, in Campbeltown. The area is famous for its whisky, and Springbank has been producing it since 1828. The distillery is family-owned and one of only three stills in Scotland that are operated entirely by women. In addition to making whisky, they also make gin and vodka (though they are rarely available outside Scotland).
The local water is rich in minerals, making it ideal for whisky production.
Springbank Distillery has been producing whisky since the late 18th century, but it wasn't until much later that the brand discovered how perfect its local water was for making whisky. The water is rich in minerals and comes from a natural spring that's only about three miles away from the distillery. This makes Springbank's water ideal for producing great whisky: it has a high calcium content, a high magnesium content, and a high silica content—all of which contribute to an excellent final product.
While you can't visit this natural spring during your tour at Springbank Distillery due to safety concerns (the water runs through old pipes), you will get to see some other interesting things as part of your experience! For example:
Springbank Distillery makes its own spring water.
The spring water used in the distillation process is one of the most important ingredients in a whisky’s flavor. Springbank makes its own spring water using an ancient aquifer that lies beneath their distillery grounds. Springbank is the only Scottish distillery to use its own natural spring source for its whisky, making it unique from all other producers in Scotland.
Whisky tasting at the Springbank Distillery was a great experience for me, and I highly recommend checking out their website if you are ever in Campbeltown!
Springbank also sells its whisky at the distillery.
The shop is open year-round, but if you are planning a visit to the distillery during peak summer months, it is advisable to pick up some bottles of whisky in advance. The distillery usually hosts several events throughout the day that can fill up quickly and make it difficult for visitors to get back into the shop after tasting their whiskies. You can also order online or by phone—just call 01542 879300 between 10 AM and 4 PM Monday through Friday (UK time).
Distilling begins with malting, a process that relies on natural enzymes from barley to convert starches into sugars (malt).
To make whisky, you need to start with barley. Barley is a type of grain that is grown all over the world and used in a variety of products, from beer and bread to vodka and whiskey.
When barley is germinated (or sprouted) it converts starch into sugar through the natural enzymes contained within its roots. This process allows for yeast to break down those sugars into ethanol during fermentation, which creates alcohol.
Once malted, the barley is ground into grist.
In the malting process, barley is first dried and then soaked in water. The water causes the grain to start germination, which will begin to release enzymes that are essential for converting starch into sugar. After soaking for two days, the germinated barley is dried again before being ground into grist—the right size needed for the next step of whisky making.
The grist is mashed, then fermented into wash.
Now that you've had a chance to understand the process of making whisky, let's look at what happens next during the distilling process.
The grist is mashed into wash, which is then fermented in large stainless steel tanks. Fermentation converts the starch in the barley into sugar, producing a sweet liquid called wort. Our wash contains about 60% water and 40% wort — a mixture that's unsuitable for drinking, but ideal for distillation!
Fermentation takes place over two or three days at Springbank Distillery, during which time our wash is heated to 70-80 degrees Celsius (158-176 Fahrenheit). This activates enzymes within each grain of barley and converts starches into fermentable sugars that can be used by yeast during fermentation.
The wash is distilled twice and becomes spirit.
The process of distillation is the same as it was when Springbank started making whisky, except now they use electric power instead of coal. The wash comes in from the fermenter and goes into a large copper still with spirit already in it. The wash is heated and vaporised, then travels through a condenser where it becomes liquid again and collects in steel troughs.
After this happens twice more (with new spirit being added each time), you end up with three different fractions: low wines containing alcohol but no flavour or colour; feints which contain lots of flavour but little alcohol; and redistilled spirit which contains both colour and flavour along with high levels of alcohol (it's usually this fraction that will be bottled as single malt).
The spirit is matured in casks for more than three years and one day to become whisky.
Once the whisky has been distilled and matured for a minimum of three years, it becomes Scotch. The spirit is matured in oak casks for more than three years and one day to become whisky. After that, it can be bottled and sold as Scotch whisky or blended with other whiskies to create blends like Johnnie Walker Red Label or Cutty Sark.
Maturation is carried out in warehouses which are carefully maintained so that they're at exactly the right temperature and humidity levels for optimal maturation—not too hot or cold, not too wet or dry.
The casks are filled with spirit and stored away until they're ready to be emptied into bottles or used as part of a blend (if they're not going to be bottled under their own name). The casks are periodically emptied and refilled between batches so that each batch ages evenly over time—this makes sure no one flavour dominates another during aging processes; instead every cask contributes something unique but harmonious when combined together in a blend later on down the line!
There are many steps involved in making single malt whisky at Springbank distillery, which has been producing great whisky since 1828.
There are many steps involved in making single malt whisky at Springbank distillery, which has been producing great whisky since 1828. The process begins by grinding malted barley in a mill to extract the starch from the grain. The liquid that results from this process is called wort and can be used for making bread or beer (it's also known as "malt extract"). It is then added to water along with yeast, which converts sugars into alcohol during fermentation. Once it has fermented for about three weeks, the liquid is transferred into washbacks made of Oregon pine wood where it ages for over four years before being distilled twice through copper pot stills heated by direct fire burning coal underneath them.
After distillation, what remains is diluted again with water before being placed into casks where they rest until they're ready to be bottled or consumed neat as a single malt scotch whisky!
A visit to Springbank Distillery is like taking a step back in time, but with all the modern amenities. The distillery is family-owned and still uses traditional methods to produce whisky. Visitors will get an inside look at how this beloved drink is made, as well as sample some samples of their own. There are also gift shops on site if you want to buy some souvenirs or other items related to whisky making!