Longrow Peated 750ML

Longrow Peated 750ML is a heavily peated Campbeltown single malt Scotch whisky bottled at 46% ABV in a 750ml format. Produced at Springbank Distillery using floor-malted barley dried over peat for a full 48 hours, Longrow earned Gold for Best Campbeltown Single Malt at the 2013 World Whiskies Awards and carries a Whiskybase community average of 85.52 — a strong endorsement for a no-age-statement expression in a fiercely competitive peated category.

Quick Facts: ABV: 46%  |  Origin: Campbeltown, Scotland  |  NAS (No Age Statement)  |  Distillery: Springbank

Production & Heritage

Springbank Distillery, founded in 1828 and still family-owned by the Mitchell family, is one of only two distilleries in Scotland that controls every stage of production on a single site — from floor malting and kilning to bottling. Longrow represents the distillery's heavily peated line, with barley dried over a peat fire for 48 hours to reach approximately 50 phenol parts per million (PPM), dramatically higher than core Springbank expressions at 8–10 PPM. The spirit is double distilled using a direct-fired copper pot still with traditional worm-tub condensers, then matured in a combination of ex-bourbon and ex-sherry casks. True to Springbank's philosophy, Longrow Peated is non-chill filtered with no added coloring, preserving the full weight and complexity of the distillate.

Tasting Notes

Aroma: A salty, maritime smokiness arrives first, followed by leathery peat and wet stone minerality. Beneath the smoke, lighter notes of green grapes and creamy vanilla custard gradually emerge.

Taste: The entry is earthy and mineral-driven, with pronounced peat smoke layered over vanilla and toasted marshmallow sweetness. At mid-palate, the texture turns creamy as herbal notes, white pepper, and smoky lemon zest develop. Unripe banana and ginger add unexpected brightness toward the peak, balancing the heavier phenolic character.

Finish: Medium in length, peppery and warming with lingering hints of coconut, burnt spicy oak, and residual vanilla. The salty smoke persists through the close, leaving a distinctly savory, coastal impression.

How to Drink Longrow Peated

Neat or with a few drops of water is the recommended starting point — water opens up the creamy vanilla and herbal layers hiding beneath the peat. The 46% ABV and non-chill filtered body give it enough structure for cocktails as well. A Penicillin is a natural match, where Longrow's maritime smoke replaces the typical Islay float with real depth. A Smoky Rob Roy benefits from the whisky's sherry-cask sweetness playing against dry vermouth. A Campbeltown Highball with quality soda water and a lemon twist stretches the salty, smoky character into a refreshing long serve.

Best For

• Peat lovers exploring beyond Islay's familiar distilleries
• Gifting a whisky enthusiast who values traditional production methods
• After-dinner sipping alongside dark chocolate or aged cheese
• Building a single malt collection that represents Scotland's distinct whisky regions

Frequently Asked Questions

What does Longrow Peated taste like? Longrow Peated delivers pronounced peat smoke layered with vanilla custard, wet stone minerality, white pepper, and toasted marshmallow. The overall profile is earthy, salty, and maritime with a creamy mouthfeel and medium peppery finish.

How does Longrow Peated compare to Ardbeg 10? Both sit at comparable phenol levels (Longrow at 50 PPM, Ardbeg 10 at approximately 55 PPM), but Longrow's double distillation in a direct-fired still with worm-tub condensers produces a more savory, mineral-driven smoke, while Ardbeg 10 tends toward citrus-tinged coastal peat. Longrow is also non-chill filtered at 46% ABV, giving it a slightly fuller body than Ardbeg 10's 46% bottling.

Is Longrow Peated good for sipping neat? Absolutely — the 46% ABV and non-chill filtered presentation deliver full flavor intensity without requiring dilution, though a few drops of water reveal additional vanilla and herbal complexity beneath the smoke.

Where is Longrow Peated made? Longrow Peated is produced at Springbank Distillery in Campbeltown, a small coastal town on Scotland's Kintyre Peninsula that was once home to over 30 distilleries and is now recognized as its own official Scotch whisky region.

What foods pair well with Longrow Peated? Smoked salmon or smoked mackerel echo the maritime character naturally. Aged Gouda or Comté cheeses complement the vanilla and caramel undertones. Dark chocolate with sea salt mirrors the salty-sweet finish. Grilled lamb with herbs bridges the whisky's earthy, herbal mid-palate. Charcuterie boards with cured meats and olives match the savory, peppery profile.

What sizes does Longrow Peated come in? Longrow Peated is commonly available in the standard 750ml bottle format.

Is Longrow Peated worth the price? Longrow Peated positions as a mid-premium single malt, but its traditional floor-malted, direct-fired, non-chill filtered production represents a level of handcraft that most distilleries in this price tier do not match — making it a strong value proposition among heavily peated Scotch whiskies.

Why Longrow Peated?

What separates Longrow from the crowded field of peated malts is provenance and process. Springbank is one of the last Scottish distilleries to floor-malt its own barley on-site, and the use of a direct-fired still combined with worm-tub condensers imparts a heavier, more savory spirit that industrial steam-heated stills simply cannot replicate. At 50 PPM, the peat level rivals Islay's biggest hitters, yet the Campbeltown terroir — coastal air, mineral water, that particular combination of cask types — gives the smoke a distinct salty, earthy personality. For drinkers who know and appreciate what goes into every bottle, Longrow Peated is an uncommon expression from a distillery that has never compromised on tradition.