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Springbank 12 years

fruity woody
3.8
(2)€881Scotland, Campbeltown, Single Malt

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Facts

Springbank sits in Campbeltown, a town that once held more than thirty distilleries and now holds only a handful. The Mitchell family has run it since 1828, and they still do everything by hand on the same grounds. They malt their own barley on a traditional floor, an old practice almost nobody bothers with now. The spirit is distilled two-and-a-half times, a quirk that gives it real body. You get honey and dried fruit, a little fudge, then a faint medicinal edge. Pour it neat and let the layers unfold slowly.

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About the distillery

Distillery

Springbank

Springbank is a historic distillery located in Campbeltown, Scotland. Founded in 1828, it is one of the few distilleries in Scotland that still carries out every step of the whisky-making process on site, including malting, milling, mashing, fermentation, distillation, maturation, and bottling. The distillery produces three different types of whisky: Springbank, Longrow, and Hazelburn. Springbank is medium-peated and triple-distilled, Longrow is heavily-peated and double-distilled, and Hazelburn is unpeated and triple-distilled. Springbank is known for using traditional methods and producing a distinctive, complex whisky with a maritime character.

4.3Average rating

79Whiskies on Distilld

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Campbeltown

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About the Springbank 12 years

Springbank 12 years is a single malt Scotch whisky made in Campbeltown, on the long Kintyre peninsula in Scotland. The Springbank distillery has stood here since 1828, run by the same Mitchell family across six generations. Campbeltown was once a whisky capital with dozens of working stills. Today only a few survive, and Springbank is the one most people travel to see. What sets this distillery apart is how it works. Springbank is the only Scottish distillery to handle every stage on its own grounds. The barley is malted on a traditional floor by hand. The spirit is matured and bottled on site too. Almost no other producer still does all of this under one roof. Which makes the place feel like a living museum. The distillation itself is unusual. Springbank 12 years comes from spirit run two-and-a-half times through the stills. That odd half-step builds weight and texture you can taste. It also carries a light touch of peat, giving the whisky a gentle medicinal note alongside its richer side. In the glass it leans sweet and rounded. Expect honey and vanilla first, then dried fruit and a soft fudge character. There is a nutty, woody depth underneath, with a whisper of sherry and a fruity lift. The medicinal edge keeps it from feeling heavy or cloying. This is a whisky for slow evenings and curious drinkers. Pour it neat and give it a few minutes to open. The flavours arrive in waves rather than all at once. For anyone wanting to understand Campbeltown and old-school Scotland, Springbank is the obvious place to begin.