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Longrow 10 years

malty fresh
4.5
(4)€115Scotland, Campbeltown, Single Malt

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Taste mentions

Facts

Springbank in Campbeltown normally distils its spirit two and a half times. For Longrow, the family firm does something different. The barley is heavily peated and the spirit runs through the stills only twice. That shorter route keeps the smoke loud and the texture oily. A decade in ex-bourbon and ex-sherry casks softens the edges without smoothing them away. Lemon and fresh fruit arrive first, then brine and a medicinal note that pins the whisky to the coast. Black pepper and ginger warm the finish. This is Campbeltown peat at full volume, and it never apologises for it.

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About the distillery

Distillery

Longrow

Longrow Distillery, situated in the scenic region of Campbeltown, Scotland, is renowned for its distinctive and peated single malt Scotch whiskies. Established in 1824, Longrow has a storied history and is highly regarded for its commitment to crafting exceptional whiskies. Longrow whiskies are known for their rich and smoky character, achieved through the traditional method of drying the malted barley over a peat fire. This peat smoke imparts a unique and captivating flavour profile, setting Longrow whiskies apart from others. An interesting fact about Longrow is that it is produced at the Springbank Distillery, one of the last remaining family-owned distilleries in Scotland. Longrow is a brand within Springbank, dedicated to producing peated expressions that showcase the distinct Campbeltown style.

4.3Average rating

23Whiskies on Distilld

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Campbeltown

Most popular whiskies from Longrow

About the Longrow 10 years

Longrow 10 years is a heavily peated single malt Scotch whisky from Campbeltown, Scotland. It comes from Springbank distillery on the Kintyre peninsula, matured for a decade and bottled at 46%. Peat is what separates this label from the distillery's own malt. Ex-bourbon and ex-sherry casks share the maturation. Expect smoke, brine and a bright citrus lift rather than pure sweetness. It is non-chill filtered and carries no added colouring. Springbank has been run by the same family firm, J & A Mitchell, for generations. Most of its spirit passes through the stills two and a half times, an unusual regime in Scotland. Longrow breaks that habit. This malt is distilled twice, the standard Scottish method, using heavily peated barley. The shorter run leaves more weight and more smoke in the new spirit. That choice, not the cask, defines the whisky. Lemon and fresh fruit open things up, backed by vanilla and caramel. Underneath sits something medicinal and briny, with a funky edge that peated malts often carry. The palate turns rounder: apple, orange and dried fruit from the sherry casks. Ginger and a floral note keep it lively. Smoke runs through all of it without taking over. Oak, honey and black pepper carry the long finish. The Longrow range runs from a no-age-statement bottling up to older, limited releases. Longrow 10 years sits where the peat is still forward. The wood has not taken charge. A decade is enough to add oak without muffling the smoke. Its ex-bourbon and ex-sherry casks are vatted roughly 60:40, leaning on bourbon for brightness. Older editions trade that clarity for depth. If you want to know what Campbeltown peat tastes like undressed, start here.