{"product_id":"campbeltown-blended-malt-10-year-old-woodrows-of-edinburgh-springbank-glen-scotia-2016-cask-strength-blended-malt-scotch-whisky-2026-70cl","title":"Campbeltown Blended Malt 10 Year old 2015 Woodrow's of Edinburgh (Springbank \u0026 Glen Scotia) Cask Strength Blended Malt Scotch Whisky (2026) 70cl","description":"\u003ch2\u003eCampbeltown Blended Malt 10 Year old 2015 Woodrow's of Edinburgh (Springbank \u0026amp; Glen Scotia) Cask Strength Blended Malt Scotch Whisky (2026) 70cl\u003c\/h2\u003e\n\u003cp\u003eA blended malt comprising of Springbank and Glen Scotia. \u003c\/p\u003e\n\u003cp\u003e1 of 263 bottles produced in a refill hogshead giving way to the spirit reigning more supremely against its cask. More of the Springbank character is retained this way. \u003c\/p\u003e\n\u003ch3\u003eTASTING NOTES\u003c\/h3\u003e\n\u003cp\u003eNose: Sweet tropical fruits, vanilla, honey and old leather\u003c\/p\u003e\n\u003cp\u003ePalate: Oily mouthfeel of mangoes, pineapple and citrus fruits, integrated with a hint of maritime salt and an oaky musk\u003c\/p\u003e\n\u003cp\u003eFinish: Long and spiced, carrying orange zest and vanilla\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e\u003cstrong\u003eAbout Springbank\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eSpringbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It manages to do this while operating a highly complex distillation regime, which creates three different styles.\u003c\/p\u003e\n\u003cp\u003eThe equipment at Springbank is resolutely old-style: an old Boby mill, an open-top cast-iron mash tun, wooden washbacks made from boatskin larch; and three stills, direct fire on one of them, a worm tub on another.\u003c\/p\u003e\n\u003cp\u003eThe malt is handled in three ways to produce three contrasting whiskies – Springbank itself is medium-peated, Longrow is heavily peated, while Hazelburn has no peat at all. Ferments are very long – in excess of 100 hours; with low-gravities which both produces a low-strength wash and high levels of esters. This fruity base is then distilled in three different ways, depending on the style being produced.\u003c\/p\u003e\n\u003cp\u003eSpringbank is partially triple-distilled. The wash still (which is direct fired) works as normal producing low wines, the strongest portion of which are directed to the spirit still charger. The remainder is redistilled in the intermediate still (which has a worm tub) and put into the feints receiver along with the heads and tails from the spirit still distillation.\u003c\/p\u003e\n\u003cp\u003eThis mix makes up 80% of the final charge, with the strong portion of low wines from the wash still making up the remaining 20%.\u003c\/p\u003e\n\u003cp\u003eUnsurprisingly, the result is a highly complex new make that is collected at an average strength of 71-72% – lightly smoky, oily, fruity, delicately fragrant yet powerful.\u003c\/p\u003e\n\u003cp\u003eLongrow is heavier and smokier – the malted barley obviously playing a significant part, but so does distillation in the direct-fired wash still and second distillation in the spirit still which has the worm tub. It is collected at 68%, lower than Springbank.\u003c\/p\u003e\n\u003cp\u003eHazelburn undergoes standard triple distillation and is collected at between 74-76% abv.\u003c\/p\u003e\n\u003cp\u003eMaturation for all three is in a mix of casks – as well as the standard ex-Bourbon, ex-Sherry and refill, other types [wine and rum] and sizes [60 litre ‘rundlets’ and 50 litre ‘kilderkan' are used.\u003c\/p\u003e\n\u003cp\u003eContinuity is the watchword at Springbank. This distillery has been in the ownership of the Mitchell family and its ancestors since 1837. Indeed, as its founder William Reid was related to the Mitchells by marriage you could argue that they were there from the word go.\u003c\/p\u003e\n\u003cp\u003eIt was in 1828 that Reid took out a licence, but there was a rich – and extensive – heritage of illicit distillation in the Kintyre Peninsula. Indeed, thanks to the Still Books of Campbeltown plumber and coppersmith, Robert Armour, we can accurately chart how many there were. The books show that Armour made 400 sma’ stills from 1811-1817, bringing him an income of £350 per year, and the surnames Reid and Mitchell appear in his detailed accounts.\u003c\/p\u003e\n\u003cp\u003eLike many smugglers, Reid didn’t survive long once he joined the legitimate trade and in 1837 he sold to his in-laws John and William Mitchell. The latter brother left in 1872 to join his other two brothers at Riechlachan, at which point John’s son Alexander joined Springbank [hence the J\u0026amp;A Mitchell still on the label].\u003c\/p\u003e\n\u003cp\u003eThe 19th and early 20th centuries were a boom time for Campbeltown. Thanks to a fast sea crossing to Glasgow and a small coal seam at nearby Machrihanish it became Scotland’s whisky capital. At some point or other there were 35 distilleries operational. The style tended to be medium- to heavy-bodied, with some smokiness and an oily texture (though each distillery would work its own variation on this theme).\u003c\/p\u003e\n\u003cp\u003eThe distilling trade, however, collapsed in the 1920s. All of Scotland was affected with 50 distilleries closing, but Campbeltown was disproportionately affected, with only Springbank, Glen Scotia and Hazelburn surviving the Great Purge. By the 1960s only it and Glen Scotia were left.\u003c\/p\u003e\n\u003cp\u003eThat is not to say it was not immune to the vagaries of the whisky trade. Despite beginning to build a reputation as a single malt, Springbank was mothballed between 1979 to 1987. On reopening, owner Hedley Wright [John Mitchell’s great-great grandson] made the momentous decision to no longer sell to blenders, but develop single malt sales. Maltings were re-opened in 1992 and while the combination of managing limited stocks – the result of the mothballed period and somewhat over-eager sales of what was left – it has taken a number of years to get the Springbank range fully balanced, which now it is. It remains, deservedly, one of Scotland’s cult malt whiskies and a template for many new distillers.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eAbout Glen Scotia\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eOne of the smallest distilleries in Scotland, Glen Scotia is also one of just three currently operating in Campbeltown.\u003c\/p\u003e\n\u003cp\u003eIt could be its years spent as a supplier of fillings for blends, but there are elements of flexibility built into Glen Scotia. Three types of malt are processed [unpeated, medium-peated and heavily-peated] in its open-topped, cast iron mash tun giving wort which is fermented in (new) stainless steel washbacks, but the fermentation time will vary between short (giving nutty) and long (fruity). There is a single pair of stills. The greatest level of investment today is going into wood.\u003c\/p\u003e\n\u003cp\u003eThe distillery, originally named Scotia, was built in 1832 by Stewart, Galbraith \u0026amp; Co who ran it until 1895. In 1919, it was one of the founding members of West Highland Malt Distilleries which brought together six Campbeltown distilleries in an attempt to share costs and stave off potential closure. Five of the six failed, but in 1924 when the axe was falling across Campbeltown, Scotia was purchased by Duncan MacCallum who had founded Glen Nevis. He was forced to close it in 1928, but it reopened in 1930. That year however, MacCallum committed suicide after owing his life savings in a scam (his ghost is said to haunt the distillery) and it was bought by Bloch Bros [see Glengyle, Scapa] which added ‘Glen’ to the name.\u003c\/p\u003e\n\u003cp\u003eBloch retained ownership until 1954, when its distillery estate was sold to Canadian giant Hiram Walker, but clearly Campbeltown malt was not part of its plans and 12 months later it was in the hands of blender A. Gillies \u0026amp; Co.\u003c\/p\u003e\n\u003cp\u003eIt in turn became the Scotch arm of Amalgamated Distilled Products Ltd which supplied bulk and bottled malt in a myriad of names globally. ADP in time owned Barton Brands [see Loch Lomond]. Despite reconstruction work at the end of the 1970s, Glen Scotia closed between 1984 and 1989 and when it reopened it was under the ownership of Gibson International (which had bought ADP’s distilling interests).\u003c\/p\u003e\n\u003cp\u003eIn 1994, Gibson’s whisky interests were bought by Glen Catrine Bonded Warehouse Ltd which promptly mothballed Glen Scotia once more. It worked intermittently until 1999, when it returned to fully staffed production. Although a 12-year-old was available, it was more widely available through occasional bottlings by independent bottlers. In 2012 however a new range, with striking wrap-around packaging featuring Highland cows, was launched. With Glen Catrine’s subsequent purchase in 2014 by private equity firm Exponent, there are hopes that there will be further investment in plant and brands.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e56% ABV\u003c\/p\u003e\n\u003cp\u003e70cl\u003c\/p\u003e","brand":"Woodrow's of Edinburgh","offers":[{"title":"Default Title","offer_id":57039309832517,"sku":"WOECAM10BM2015","price":75.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0941\/9495\/8661\/files\/CampbeltownBlendedMalt10Yearold2015Woodrow_sofEdinburgh_Springbank_GlenScotia_CaskStrengthBlendedMaltScotchWhisky_2026_70cl.jpg?v=1770074635","url":"https:\/\/b1yyjg-bk.myshopify.com\/products\/campbeltown-blended-malt-10-year-old-woodrows-of-edinburgh-springbank-glen-scotia-2016-cask-strength-blended-malt-scotch-whisky-2026-70cl","provider":"Whisky Situation Old","version":"1.0","type":"link"}