briny, oily, and slightly smoky, often carrying notes of sea salt, leather, and dried fruit.
Campbeltown Whisky
Campbeltown, located on the remote Kintyre Peninsula in western Scotland, was once home to over 30 distilleries during the 1800s. Today, only a few remain, but their character is unmistakable. Campbeltown whiskies are known for their maritime influence, with flavors that are briny, oily, and slightly smoky, often carrying notes of sea salt, leather, and dried fruit.
The region’s coastal climate—with salty sea air, damp fogs, and chilly winds—deeply influences maturation, enhancing the bold, rugged profile. The whisky is typically aged in oak casks within stone warehouses that face the sea, allowing the whisky to breathe the coastal atmosphere year-round.
Seasonal differences impact the cask interaction: in warmer months, the whisky expands deeper into the wood, drawing out tannins and sweetness, while in cooler seasons, it contracts, preserving structure and intensity.
Campbeltown offers a nostalgic taste of Scotch whisky’s industrial past—complex, distinctive, and proudly unpolished.