Longrow Peated Single Malt Scotch Whisky

Longrow takes its name from a defunct 19th-century Campbeltown distillery that once stood next to Springbank, closed since 1896. The modern spirit started in 1973 as a deliberate experiment — could a heavily peated mainland whisky stand up against Islay's malts on their own terms? — with regular production beginning in earnest afterward. Longrow's barley dries over peat for up to 48 hours, hitting roughly 50 parts per million phenols, then gets double-distilled (rather than Springbank's own 2.5-times regimen) for maximum oiliness and weight. The smoke reads noticeably different from Islay's coastal, medicinal style — damp, earthy, and industrial, shaped by Kintyre's peat bogs rather than seaweed-rich shoreline. This no-age-statement bottling is unchill-filtered, uses no added color, and comes in at 46% ABV. Reception genuinely varies: some reviewers call it a real bang for the buck and a mandatory Campbeltown experience, while others have found it surprisingly mellow and immature for the price, expecting more assertive peat than it delivers. Expect oily smoke, honey, biscuit, vanilla, and citrus on the nose, moving into sweet fruit, ginger, and brine, with a medium-to-long smoky finish. Best given time to open up in the glass.

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