[2] Licensed in 1828, Springbank is one of the last surviving producers of single malt whiskies in Campbeltown, an area that once had over thirty active distilleries.

[4] The majority of its distillate is bottled as a single malt, with a small percentage sold to larger blenders or ending up in one of J&A Mitchell's own blended scotch labels, such as Campbeltown Loch.

Springbank is the only Scottish distillery to perform every step in the whisky-making process, from Malting the barley to bottling the spirit.

[5] This long fermentation period allows for the formation of esters that shape the fruity secondary characteristics that help make the identity of the final product.

The amount of spirit that goes through the "half" time is judged by the stillman as the process takes place to ensure consistency.

[14] The distillery employs traditional worm-tub condensers, which limit copper contact and make for a richer, oilier spirit.