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From the early 18th century until 1925, Hazelburn was the largest distillery in Campbeltown, Scotland - a name that vanished from the whisky world for almost six decades after it closed. In 1997, Springbank revived it, not as a standalone distillery but as a third, previously unknown production style within its own walls: unlike the smoky Longrow and the lightly peated Springbank itself, Hazelburn is triple-distilled and completely unpeated, resulting in an unusually high alcohol content of 74 to 76% straight from the still. The first commercial bottling, an 8-year-old, didn't appear until 2005 - eight years after the first distillation, a patient wait typical of whisky.

Did an independent Hazelburn distillery really exist?

Yes - from the early 18th century until 1925 it was even Campbeltown's largest distillery, before closing and leaving the name unused for almost 60 years.

What sets Hazelburn apart from Springbank and Longrow?

All three styles are made at the same distillery, but Hazelburn alone is completely unpeated and triple-distilled - a clear contrast to the smoky Longrow and the lightly peated classic Springbank.

Flavour profile

Taste: Creamy, delicate and light with floral notes and fine vanilla - entirely without smoke, but with an exceptional texture.

Recommended enjoyment: Taste neat, to discover the third, least-known of the three Campbeltown styles alongside Springbank and Longrow.

Facts and figures

Original Hazelburn distillery: early 18th century until 1925, once Campbeltown's largest. Revived as a Springbank style from 1997, first commercial bottling (8 years old) in 2005. Triple-distilled, unpeated.