In 2021, according to Rare Whisky 101, Springbank was the third largest distillery in the UK in terms of bottles sold at auction. Since 1973, a small part of its production has been reserved for a much revered, heavily peated whisky called Longrow, named in tribute to the distillery established on the same site in 1824. Now we’ll take a look back at the origins of this Campbeltown whisky, which makes no attempt to hide its connection to Islay.
From a Closed Distillery to Experimental Production
Founded by John Ross following the Excise Act, Longrow is located on the peninsula of Campbeltown, flagship city of whisky. The distillery closed its doors in 1896 and its name didn’t reappear until 1973, resurrected by Springbank, who had begun an unprecedented production. The distillery also uses the only remaining warehouse in the original buildings for bottling its whiskies. A 10-year-old edition was launched in 1985.
Before being produced continuously - which has been since 1990 - versions of Longrow had been distilled across three experimental years: 1973, 1974 and 1987, bearing in mind that the distillery was mothballed between 1979 and 1987. Today still, Longrow production volumes remain much lower than those of Springbank. To give some context for the difference, the production of Springbank needs seven times more must each week than Longrow, which produces volumes comparable to those of Hazelburn, a single malt launched from the same distillery in 1997 and which is distinctively the result of a triple distillation process. The combined production of these two single malts represents around 26,000 litres out of the 130,000 produced annually at the distillery.
Between Campbeltown and Islay
In terms of aromatic and flavour expression, Longrow is distinguished by its high level of peat, between 50 and 55 ppm, whereas Springbank has a peat level of between 12 and 15 ppm and Hazelburn is unpeated. It is the power and smoky notes that bring it closer to the whiskies of Islay, with Longrow - evoking “the smell of wet sheep and the truculence of a tiger” according to an article published in the Decanter magazine - sharing strong similarities with Springbank, particularly in the expression of the earthy and vegetal aromas of the peat. Their rusticity and the way they bring out the best in the raw materials are the delight of the distillery's enthusiasts.
The rather distinctive profile of Longrow stems from the specific production features that set it apart from Springbank. The barley is dried for 48 hours on a peat fire and the must is distilled twice, unlike a Springbank which is distilled 2.8 times, in direct-fired stills, which allows for a certain aromatic richness and taste. The slow process of cooling the vapours in a coil condenser also plays a very important role. This process unlocks a heavier, denser and oilier distillate. The heart of the run is collected at 58% to 69% alcohol and the distillate is casked at the classic 63% proof. Numerous experiments with ageing in wine casks have been carried out.
On the Market
Among the whiskies distilled before the introduction of continuous production, is the 1973 version bottled by Moon Import in 1990, in their second series called Birds. This bottling is exceptional and known for its complexity, balance and the delicacy of the peat. More affordable than the versions selected by Silvano Samaroli and some very rare 1973s matured in sherry casks, it sells for an average of £2,000 at auction. On the same value scale, we can also mention the “First Distillation Last Cask”, a true testament to Longrow's history, with a sharper, saltier profile. Since we mentioned Silvano Samaroli, some of the Longrow versions offered by this bottler are among the most sought-after by collectors, with the incredible natural strength sherry wood (only 408 bottles) being a big hit, some bottles even selling for more than £5,000. In addition, for collectors who would wish to buy a Samaroli bottling without breaking the bank, some 1987 vintages go for under £1,000, which is an excellent price considering the quality of these bottlings.
Tasting
In an interview that he did with Emmanuel Dron for the book Collecting Scotch Whisky, Silvano Samaroli says he bought half of the 1987 production, i.e. around one hundred barrels! Let's take a look at two expressions offered by the renowned Italian bottler.
Longrow 1987 Samaroli 45%:
Colour: golden yellow.
Nose: fine, packed with freshness. Aromas of tar, sea salt, cold ash and comté cheese express the full elegance of peat. Afterwards, aromas of sea spray wrap the smell and anchor the tasting experience firmly on Islay.
Palate: lively, oily. After a vigorous start, the palate of this Longrow subtly unveils itself, through a very delicate smokiness, reminding us of paprika, and a saltiness (almonds). The mid-palate is alternately smoky and reminiscent of a farmhouse. Finally, flavours of lemon meringue pie bring generosity.
Finish: long, aerated. The lemon meringue pie makes the transition. Delightful notes of violets elevate the finish with a delicate touch. Then, we gently return towards the peat which finally expresses its mineral character (coal).
The similarity of whiskies from Islay is obvious. On the back label of this bottling, Silvano Samaroli describes the palate of this Longrow as “soft” and “clean”. That's the least we can say! We would also like to add that lovers of this distillery will also find its iconic farmhouse notes.
Longrow 1973 Samaroli Natural Strength 53 %:
Colour: gold.
Nose: both full and elegant. From the first moment of tasting, the aroma of wax is ubiquitous. The peat, with its intense smokiness, certainly reminds you of an Ardbeg. Marked by gentle notes of bourbon vanilla, this Longrow brilliantly alternates between delicacy and intensity.
Palate: rich, harmonious. The attack on the palate brings us beeswax. The smoke is more delicate than on the nose, and the peat reveals more medicinal tones. Once aerated, the palate taste is attacked with coarse salt.
Finish: elegant, balanced. The peat drops us right by the sea, and makes us think of oyster shells. Then, the flavours of cigar tobacco completely surround the back of the mouth and bring a wonderful bitterness. The finish fades on notes of strong coffee.
Despite this higher alcohol proof, this 1973 is ultimately more manageable than the 1987 mentioned above. Here we find waxy notes also shared by the Springbanks of those years. Nevertheless, the nose and especially the finish reveal a very high level of peat which definitively separates Longrow from Springbank.