Today, Campbeltown is one of Scotland’s smallest official whisky regions, with only three distilleries still operating: Springbank, Glen Scotia and Glengyle.
The small coastal town of Campbeltown, located on the Kintyre peninsula in Scotland, was regarded in the 19th century as one of the world’s most important whisky capitals. Distillation had already taken place there as early as the 16th century, partly illegally, thanks to the region’s access to barley, peat, pure water and a natural harbour. With the introduction of the Excise Act in 1823, the legal distilling industry expanded rapidly. By around 1880, Campbeltown had more than 20 – in some accounts over 30 – active distilleries, marking the peak of its whisky production. This golden age brought considerable prosperity to the region.
Decline followed in the 20th century: factors such as the First World War, Prohibition in the United States, quality issues, overproduction and the depletion of peat and coal supplies led to the closure of many distilleries. By the 1920s, the number of active distilleries had fallen dramatically.
Today, Campbeltown is one of Scotland’s smallest official whisky regions, with only three distilleries still operating: Springbank, Glen Scotia and Glengyle (producing under the “Kilkerran” brand). These producers preserve the region’s heritage both in craftsmanship and style, and they are increasingly appreciated by whisky enthusiasts.
Campbeltown whiskies are often described as having a “maritime” character, with notes of salt, sea breeze, touches of peat or smoke and a robust structure. The region is also experiencing a revival: new distillery projects have been announced or are under construction, aiming to breathe new life into its historic whisky tradition.
