Named after another lost distillery of Campbeltown (which once operated right next door to Springbank and whose warehouse now houses our bottling hall), Longrow was first produced in 1973 to provide a peaty, oily and robust component to a blend being created at the time. More heavily peated and double distilled, it has been a staple in the production calendar since the 1990s. Longrow Peated offers those who enjoy a heavily peated whisky the chance to enjoy a lingering, smoky taste that travels through the senses like the smoke billows from a kiln. Matured in Bourbon and Sherry Casks

Nose: Very creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present. Toasted marshmallows, herbs and rich fruits appear over time.

Palate: Incredibly well balanced; rich and creamy with a slight medicinal hint. The smoke is always present, washing over the palate in waves, like the soft billows of smoke from the Kiln.

Finish: The gentle smoke lingers and lingers leaving you yearning for more.

Longrow, crafted at Springbank Distillery, undergoes double distillation and is heavily peated, resulting in a distinctive Campbeltown smokiness. The malt is dried with peat for up to 48 hours.

This 21-year-old Longrow pays homage to tradition and exemplifies patience. It has matured for two decades and a year in superior sherry and bourbon casks, allowing the whisky to develop its profound and alluring smokiness. Take a moment to savor it in your glass, and you'll be rewarded with a deep, comforting smokiness and a luxurious, warming finish.