Longrow Peated Campbeltown Single Malt Scotch Whisky 700ml

Longrow takes its name from an actual 19th-century distillery that once stood on the street of the same name in Campbeltown, once known as "the whisky capital of the world" for the 34 distilleries that operated there at its peak. The modern Longrow spirit, first distilled at Springbank in 1973, was a deliberate experiment from the start — proof that a genuinely heavily peated mainland whisky could stand shoulder to shoulder with Islay's most famous smoky malts, made using entirely different production methods.

Springbank remains one of the last distilleries in Scotland to handle every stage of production on-site, and Longrow is peated to roughly 50 ppm — dramatically higher than Springbank's own core expressions, at just 8-10 ppm — using a direct-fired still and worm-tub condenser that contribute directly to the whisky's genuinely savory, smoky depth. As one recent independent review puts it: "Longrow's peat style is fundamentally different from Islay: where Laphroaig gives you iodine and Ardbeg gives you barbecue, Longrow gives you soot and ash — a drier, more earthy smoke that reflects Campbeltown's inland peat rather than Islay's coastal bogs." This particular expression is a no-age-statement vatting of ex-bourbon and ex-sherry casks, bottled non-chill filtered, with no added colouring.

Rob Whitehead, Spirits Buyer at Berry Bros. & Rudd, called it "one of the least known peaty malts in Scotland, but one of my personal favourites," describing it as "more earthy than saline, with bracken and mossy notes to balance the delicious sweetness of American oak," concluding it's "as glorious, and enervating, as a crystal-clear January morning looking out from atop the Mull of Kintyre." Maltspedia's detailed tasting found "earthy peat and cold bonfire ash alongside ripe pears, canned peaches, and passion fruit, with vanilla custard and toasted marshmallows underneath," developing "wet wool, sunflower oil, and spent matches adding an industrial-maritime dimension that is unmistakably Campbeltown," the palate "oily and well-balanced — honey and vanilla cream first, then ashy dustiness and smoked meat countered by salted lemon and grapefruit," closing "long and sooty, with maritime salt, hazelnut, liquorice, and eucalyptus." Whiskeyful's review found it "bold yet delicate — sooty peat, toffee, brown sugar, malty oat biscuits, vanilla custard, green hay, gooseberry, white pepper, and honeysuckle," concluding "at its price point, Longrow gives many Islay whiskies that cost considerably more a great deal to think about." Abbey Whisky's own tasting describes "very creamy, vanilla custard" with smoke that "develops gradually, rather than overpowering the other aromas present," calling it "incredibly well balanced." This is genuinely rare, distinctive peated Scotch — a real showcase of Campbeltown's own, entirely different take on smoke.

Origins & Craftsmanship

Longrow Peated is produced at Springbank Distillery in Campbeltown, Scotland, one of the last distilleries in the country to handle every stage of production — floor malting, milling, mashing, fermentation, distillation, and maturation — entirely on-site. The name honors an actual 19th-century distillery that once stood on Longrow street in Campbeltown, once known as the whisky capital of the world. The modern Longrow spirit was first distilled in 1973 as a deliberate experiment to prove a mainland Scotch whisky could be peated as heavily as Islay's most famous malts.

Springbank produces three distinct house styles: Springbank itself (lightly peated), Longrow (heavily peated, roughly 50 ppm), and Hazelburn (unpeated, triple-distilled). Longrow is distilled using a direct-fired still and worm-tub condenser, and double distilled — a genuine point of production distinction. This no-age-statement expression is a vatting of ex-bourbon and ex-sherry casks, bottled non-chill filtered, with no added colouring. Bottled at 46% ABV / 92 proof, 700ml.

Critics Reviews

Rob Whitehead, Spirits Buyer, Berry Bros. & Rudd (November 2021):
"One of the least know peaty malts in Scotland, but one of my personal favourites, the ever-unassuming Longrow satisfies and rewards with equal measure. This is more earthy than saline, with bracken and mossy notes to balance the delicious sweetness of American oak. As glorious, and enervating, as a crystal-clear January morning looking out from atop the Mull of Kintyre."

Maltspedia (extended independent review):
"The nose is a study in controlled contradiction: earthy peat and cold bonfire ash alongside ripe pears, canned peaches, and passion fruit, with vanilla custard and toasted marshmallows underneath, then wet wool, sunflower oil, and spent matches adding an industrial-maritime dimension that is unmistakably Campbeltown. The palate is oily and well-balanced — honey and vanilla cream first, then ashy dustiness and smoked meat countered by salted lemon and grapefruit, with blueberry, dried dates, and buttery ginger warmth through the mid-palate; the finish is long and sooty, with maritime salt, hazelnut, liquorice, and eucalyptus."

Whiskeyful (extended independent review):
"Longrow's peat style is fundamentally different from Islay: where Laphroaig gives you iodine and Ardbeg gives you barbecue, Longrow gives you soot and ash — a drier, more earthy smoke that reflects Campbeltown's inland peat rather than Islay's coastal bogs. The nose is powerfully smoky but inviting: creamy vanilla custard, toasted marshmallow, herbs, toffee, and evolving rich fruit. The palate is bold yet delicate — sooty peat, toffee, brown sugar, malty oat biscuits, vanilla custard, green hay, gooseberry, white pepper, and honeysuckle. It is a whisky that manages to be fierce and gentle simultaneously. At its price point, Longrow gives many Islay whiskies that cost considerably more a great deal to think about."

Abbey Whisky (official tasting note):
"Very creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present. Toasted marshmallows, herbs and rich fruits appear over time. 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."

The Really Good Whisky Company (official tasting note):
"Taste of peat smoke, sherry sweetness that mingles with malty cereal notes, a touch of spicy oak, subtle brininess, a hint of pineapple and green apple. A long and satisfying finish with peat, notes of smoked wood, charcoal, and a final dash of brine that provides a complex and dry finish."

Tasting Profile

Nose
Earthy peat and cold bonfire ash lead, alongside ripe pear, canned peach, and passion fruit, with creamy vanilla custard and toasted marshmallow underneath, developing wet wool and an industrial-maritime edge unmistakably tied to Campbeltown.

Palate
Oily and well-balanced, opening with honey and vanilla cream, developing ashy dustiness and smoked meat countered by salted lemon and grapefruit, alongside toffee, brown sugar, malty oat biscuit, and honeysuckle.

Finish
Long and sooty, closing with maritime salt, hazelnut, liquorice, and eucalyptus — genuinely dry, earthy, and complex, distinct from Islay's more medicinal or coastal-forward peat styles.

Quick Overview

Food Pairings

• Smoked meats and grilled seafood
• Aged, salty cheeses
• Dark chocolate desserts
• Bold, savory fare

Serving Note

Enjoy neat, or with a splash of water to mellow the peat and unlock further complexity.