Springbank is the only distillery in Scotland to malt, distil, mature and bottle on the same site. It does this while operating a highly complex distillation regime, which creates three different styles; Springbank, Hazelburn and Longrow.
Springbank is medium-peated, Hazelburn is unpeated and triple distilled and Longrow is their heavily peated variant.
Springbank employs very long fermentation times (in excess of 100 hours) which produces a lot of fruity esters in the wash.
William Reid established Springbank Distillery in 1828 and sold it to his in-laws, John and William Mitchell, in 1837 and it has remained in the family ever since. In 1992 Springbank Distillery was commisioned to produce the world’s first organic whisky, Da Mhile.