Springbank Distillery in Campbeltown has remained in the Mitchell family since the nineteenth century and still carries out every main stage of whisky making on one site.
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Springbank Distillery in Campbeltown has remained in the Mitchell family since the nineteenth century and still carries out every main stage of whisky making on one site.
Why it was built
The Reid family licensed Springbank in 1828 in a town already crowded with distilleries. John and William Mitchell acquired it in 1837, joining local barley, coal, water and harbour trade.
People and work
Generations of Mitchell workers and owners kept the business independent as most Campbeltown distilleries closed. Production stopped from 1979 to 1987 during a severe whisky downturn but later resumed.
How it changed
Barley is malted on traditional floors, dried, mashed, fermented, distilled, matured and bottled within the complex. Different methods produce Springbank, Longrow and Hazelburn spirits on the same equipment.
What survives
Malt floors, kiln, mash house, stills, warehouses, bottling rooms and old courtyard buildings remain in use. Their close arrangement preserves a complete working chain rarely found at one distillery.
Why it mattered
Springbank is a major survivor of Campbeltown's once vast whisky industry. Family continuity and full on-site production protect skills that consolidation removed elsewhere.
Sources for this account
Sources checked 16 August 2026.
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