Springbank Distillery, located on the Kintyre Peninsula in western Scotland, is a distinguished family-owned single malt whisky producer operated by J & A Mitchell & Company. Established by the Reid Brothers in 1828 and acquired by John and William Mitchell in 1837, Springbank has endured significant events such as storm damage in 1883 and 1904, a temporary closure in 1926 due to Prohibition, and another closure in 1979 due to economic issues, reopening in 1989. 

The distillery produces three distinct single malt whiskies: Hazelburn, a non-peated, triple-distilled whisky first distilled in 1997; Longrow, a heavily peated, double-distilled whisky; and Springbank, a flagship medium-peated whisky distilled two and a half times and available in various age statements. Unique for performing every step of the whisky-making process on-site, Springbank uses a traditional malting floor for 100% of its barley, dried with varying levels of peat smoke to create different flavour profiles. 

The production involves a long fermentation period, three copper pot stills (including one direct-fired), and traditional worm-tub condensers, resulting in a rich, oily spirit primarily aged in ex-bourbon and ex-sherry casks, with ongoing experimentation in other cask types. This attention to traditional methods ensures Springbank’s whiskies are of distinct and high quality, contributing to their esteemed reputation in the whisky industry.