Now is the perfect time to get into Tomatin whiskies.

What a splendid offer! A free 5cl miniature of Tomatin 14 Year Old Port Wood Finish (worth £7.50) with every purchase of a 70cl bottle of Tomatin and Cu Bocan Single Malts or Antiquary Blended Scotch Whisky.

Tomatin produces some seriously good drams and it is a great distillery to visit if you ever find yourself near Inverness. Well liked by our staff and customers, if you haven’t tried it already this offer is the perfect opportunity to give it a go. Not only are we offering a free miniature with every 70cl purchase of Tomatin products, but we also have some great money off deals below. What’s not to like?

~ £6 OFF ~
TOMATIN 12 Year Old
£31.95
+ FREE miniature

~ £5 OFF ~
CU BOCAN 46%
£39.95
+ FREE miniature

~ £9 OFF ~
TOMATIN 18 Year Old
£68.95
+ FREE miniature

CU BOCAN  Bourbon
£49.95
+ FREE miniature

TOMATIN  Contrast
£99.95
+ FREE miniature

ANTIQUARY  21 Year Old
£79.95
+ FREE miniature

Glengoyne is the perfect match for Let’s Eat Glasgow 

Some of Glasgow’s top chefs are joining Glengoyne Highland Single Malt Scotch Whisky this weekend (5-6 September) to offer the ultimate whisky food pairings at the Let’s East Glasgow festival.

To help celebrate the first event of its kind, Glasgow’s top chefs are expertly matching the powerful flavour credentials of Glengoyne malts with home-cooked dishes from popular city eateries.

From mouth-watering lamb meatballs from Ox and Finch paired with the Glengoyne 18Year Old, to Roast Renfrewshire wood pigeon from The Ubiquitous Chip joining the Glengoyne 15Year Old, whisky aficionados need look no further for the perfect food pairings.

Located just outside the city, Glengoyne Distillery is the event’s only whisky sponsor. Featuring over 40 top artisan producers and social enterprises, Let’s East Glasgow is the first pop-up restaurant and food market of its kind to take place in the city under one roof.

From meat and poultry and fish to cheese and alcoholic beverages, Let’s Eat Glasgow looks set to be a food lover’s dream. Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers who own Glengoyne, said: “Let’s Eat Glasgow is the ideal event for us to showcase how successful pairing Glengoyne with food can be.

“Glengoyne food pairings work so well because of its versatility, with each of its seven expressions having different flavour characteristics.

“We’re delighted to be working with some of Scotland’s most talented chefs at Let’s Eat Glasgow to pair some stunning dishes with their perfect malt partner. We’re confident that we can inspire food and drink lovers to find their favourite whisky pairing and start experimenting with food and whisky at home.” For more information, visit: letseatglasgow.co.uk

www.glengoyne.com 

Notes

Glengoyne Distillery is owned by one of Scotland’s leading independent, family-owned distillers, Ian Macleod Distillers. It is highly regarded as Scotland’s most beautiful distillery.

Glengoyne, being uncompromising in its pursuit of excellence, runs its stills slower than any other distillery in order to create the rich, bold flavours for which the brand is known. The Glengoyne Highland Single Malt range is matured in the finest sherry casks from within its warehouses.

BenRiach and Glendronach – new TWE exclusives

We spend a large amount of time at The Whisky Exchange looking for great whisky. While this sometimes appears as obscure old bottles and hard-to-find things from overseas, we also work closely with distilleries to snap up exclusive bottlings. We’ve convinced the folks at BenRiach Distillers to let us have another pair of single casks – one from BenRiach and one from Glendronach.

The BenRiach warehouses are a treasure trove of casks

BenRiach is known for its experimentation. Even before the current owners bought the distillery in 2004, BenRiach was playing with triple distillation, and since the takeover they have continued, with peated spirit, cask finishes and other tinkering going on.
Our latest exclusive from the distillery is one of the triple-distilled batches, produced on 27 May 1998 and bottled in July this year, after some time finishing in a Pedro Ximénez sherry puncheon – a big, short and fat cask. Triple distillation produces a much lighter spirit than regular double distillation, and combining it with a rich and active PX puncheon is a gamble – will the cask influence swamp the spirit or complement it? It certainly paid off in this whisky:

BENRIACH 1998, 17 YEARS OLD, CASK #7758. TWE EXCLUSIVE

Tasting notes by Stuart P (as I’m down with a cold and can barely taste Lemsip)

Nose: Toasty and nutty, with tempting aromas of walnuts and hazelnuts, beefed up with rich mocha, bitter orange marmalade and cinnamon. A touch of raisiny sweetness from the PX barrel but not heavy or overdone.

Palate: Rich, smooth texture. Lovely decadent dark chocolate cake, coffee, barrel char and sponge-cake batter, but crucially, not sweet or cloying. The palate is perked up by clove, nutmeg and fresh orange peel.

Finish: Rich but not sweet, with the mocha notes adding a rich bitterness.

Comment: A delightfully rich after-dinner dram that would go really well with a chocolate dessert, or alongside a coffee.

Along with the BenRiach, we also managed to convince the team to part with a cask from their second distillery: Glendronach. When BenRiach Distillers took over the distillery in 2008, they put lots of money into buying sherry casks, taking Glendronach back to their roots as a producer of excellent sherried whisky. This exclusive bottling is from a Pedro Ximénez puncheon, like the BenRiach, and you can tell from the first sniff:

GLENDRONACH 1995, 19 YEAR OLD, CASK #4028. TWE EXCLUSIVE

 Tasting notes by Stuart P

Nose: Big, big aromas of juicy raisins and sultanas along with dark chocolate, rum and espresso. There’s some marzipan in there, too, as well as candied mixed peel, honey and malty cereal. Very plush, ripe and comforting.

Palate: As expected, a rich hit of dried fruit, especially raisins, but accompanied by toasty cinnamon, hazelnuts and Demerara sugar. There’s some welcome espresso bitterness to counteract the sweetness, with some rum-like depth to add weight. Generous mouthfeel.

Finish: The rich raisin note persists, fading slowly along with the mocha and spice.

Comment: Unapologetically full-flavoured, this really shows off the quality of the cask it was aged in, while the spirit is rich and robust. This would be ideal served alongside crème brûlée.

A pair of bruisers – packed with flavour and a must for sherry heads. I’m hoping that I can shift this cold before the tasting bottles sitting in our office get polished off by the rest of the team…

Prometheus 26 Years Old Speyside Single Malt Scotch Whisky was presented to Raymond Lee, Founder and Chairman of the Single Malt Club China (SMCC), by world renowned whisky author, leading whisky expert and holder of the extremely rare honour of “Master of the Quaich”, Charles MacLean. 

Liam Hughes, Co-Founder and CEO of the GDC* said “For us to have Prometheus presented to Mr. Lee is a great honour for our distillery and another sign that our young company is moving forward in a very positive direction. Having Charles presenting this fine and rare expression to the Single Malt Club in China speaks volumes about the quality of this Scotch whisky that we are using as a benchmark for our own original Glasgow whiskies that we will release in the years to come”.  

Scotland’s First Minister, Nicola Sturgeon, recently opened SMCC’s new Whisky Experience Centre in Beijing. The facility is open to anyone wishing to learn more about single malt whisky, featuring educational material on the production process, items from distilleries and a display of single malts currently available in China. 

Prometheus 26 Year Old, named after the titan who gave man fire, is said to combine the “peaty fire of the islands with the rich complexity of the Highlands”. “Prometheus 26 Year Old is a great addition to our portfolio,” said Liam Hughes, CEO of GDC. “We have been very fortunate to acquire such a special whisky and Prometheus’ popularity continues to grow. We will release a very limited amount of our 27 Years Old expression in 2016 and will be holding back some of the liquid for further maturation.”

*So far WhiskyIntel has not been able to determine what GDC is…

A Speyside Legend

Prometheus, Titan of ancient Greek mythology, is remembered today for his greatest deed. When an angered Zeus took fire from man, Prometheus rebelled against the Father of Gods. He captured a flame from the hearth of Mount Olympus and carried it back to man.

Today, the spirit of the fire-bringer and champion of man lives on.

Twenty-six years ago, one of the Olympians of Speyside created a new kind of single malt: a whisky to marry the rich complexity of the Highlands with the intensity of peat smoke from the Islands.

As with all great malts, time was needed for this new Titan to mature. But while the young whisky lay sleeping, hidden from expectant eyes, the heavens shifted. The whisky’s creator departed and a malt that could be both sophisticated and powerful was seen, by some, as a threat.

Protectors of the orphan Titan kept him hidden until, in the summer of 2014, they met in secret to plan his release.

Prometheus would be free, but on two conditions: he would be mortal – destined to live a short, but glorious life – and he could never reveal from whence he came.

So we give you Prometheus. A titanic Speyside with the inner strength of barley malted over peat smoke. A whisky of sublime sophistication and balance, bottled at the peak of its powers. A truly unique Single Malt Scotch Whisky, available in the most limited quantity for just one moment in time.

First Release | Full-bodied 26 Year Old Single Malt

Produced by one of the finest distilleries in the world.  This is the first release and only 1,000 bottles will be available in North America.  Rich, refined and full-bodied, a 26 year old single malt Highland whisky from Speyside.  Filled with character, this magnificent whisky was matured in sherry casks, hand crafted from Spain.

Appearance
Rich amber with coppery hues.

Nose

 A warm and welcoming bouquet with sweet notes of  butterscotch, aromatic heather, orange zest and smoky  charcoal.

Palate

Satisfyingly longlasting, creamy and peppery with aromas  of roasted nuts, nutmeg and clove entwined with hints of  Madagascan vanilla, dark chocolate, rich fruitcake,  heather honey, candied fruits and smoke.

Born of fire. | Great on the rocks. | A connoisseur’s whisky.  

Prometheus; an epic Speyside with Titanic power, a perfect blending of barley malted by burning peat. A whisky of sophistication and elegance, bottled at the height of its power, twenty-six years old. Welcome this Single Malt Scotch Whisky of secret origins, available in the most limited quantity for an exclusive few.

SINGULAR FINE AND RARE WHISKIES

bespokespirits.net

Japan

Kikori Japanese Whisky 750ml  $39.99 Buy

Scotland

Balblair 21 Year Gordon & MacPhail First Fill Sherry Cask Strength Single Barrel Single Malt Scotch 750ml $229.99 Buy

1983 Brora 18 Year Signatory Vintage Single Highland Malt Scotch Whisky 750ml  $449.99 Buy

1981 Brora 21 Year Unchillfiltered Collection Single Malt Whisky 750ml (Elsewhere $1400)  $499.99 Buy

1978 Brora 35 year old Gordon & MacPhail Rare Old Single Malt Whisky 750ml  $1,199.99 Buy

K&L Wine Merchants
http://www.klwines.com
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

Balblair 21 Year Gordon & MacPhail First Fill Sherry Cask Strength Single Barrel Single Malt Scotch 750ml

( $229.99) Only 5 cases for California and we got them all! This is massively sherried Balblair at the peak of maturity. A true Sherry Bomb if you’re in the market for one. Dark like coffee, rich like molasses. It’s a dream for any lover of the Sherried style, but also a great introduction to the unusual Balblair Distillery.

K&L Wine Merchants
http://www.klwines.com
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA

This week Joe Ellis reviews Eagle Rare 10 Year Old Single Barrel Bourbon.

https://youtu.be/PNkdm3um3Nw

http://Twitter.com/whiskytube

https://www.facebook.com/whiskytube

The “Hell’s” Angels’ Share: Speyside Distillery goes full throttle with launch of Beinn Dubh black single malt

It was not so much the Angels’ Share, more the “Hell’s” Angels’ Share as Speyside Distillery crossed to the dark side to launch its new black whisky – Beinn Dubh – at Europe’s biggest Harley Davidson motorcycle rally today (30 August, 2015).

The single malt was unveiled to over 3,000 motorbike enthusiasts who gathered in Aviemore in the Cairngorms – the home of the tiny boutique distillery – for the annual Thunder in the Glens event.

Speyside Distillery CEO John Harvey McDonough says there was no better platform to launch Beinn Dubh than at the biker rally, which draws Harley enthusiasts and visitors from all over the UK and Europe.

He adds, “Whisky drinkers know all about the Angels’ Share – the term for the whisky that evaporates into the atmosphere during maturation – but with the launch of our new whisky at a motorbike rally, it’s possible that the angels who were looking over Beinn Dubh were wearing black leathers and biker boots.

“Visitors to Thunder in the Glens have been able to sample Beinn Dubh over the weekend, and the feedback is that it’s a heavenly dram. The colour of the whisky – a very rich ruby-black – has been a real talking point.

“We feel honoured to be part of this fantastic event. There has been an incredible atmosphere in Aviemore, and we are delighted that our new friends from Thunder in the Glens have been among the first people in the world to sample this new single malt.”

Beinn Dubh was the name given to Ben Macdui – the highest peak in the Cairngorm mountain range – by Professor Norman Collie after his solo climb to the summit in 1891. It translates from Gaelic as the black mountain – a reference to the mystical and spooky atmosphere Prof Collie encountered on Ben Macdui.

Speyside Distillery wanted to recreate the essence of the black mountain in a bottle, and Beinn Dubh was born. It gets its unusual colouring because it has been finished in toasted port casks from the Douro Valley in Portugal.

Speyside Distillers Ltd managing director Patricia Dillon says, “Like the mountain, the whisky is dark and mysterious. It is very much the whisky of the Cairngorms – the water used in its production is from the Black Mountain itself, and the malted barley is sourced locally.

“We are deeply passionate about the Cairngorms and our links to this area: the landscape, the history and the people are very much part of the distillery’s story. The Cairngorms is a truly magical place and I can understand why thousands of bikers come to Thunder in the Glens to ride through this beautiful area.”

George McGuire, rally co-ordinator for Thunder in the Glens, says visitors were intrigued by the brand new expression from Speyside Distillery.

“It’s a fantastic dram and the colour is so unusual; no one has ever seen anything quite like it. If any whisky was to represent the Cairngorms – this incredible part of Scotland where people come from all over to ride – then it is Beinn Dubh,” he says.

Beinn Dubh’s taste is deep and dark: rich fruits, currants and chocolate dominate at first, but these gradually give way to both bitterness and sweetness. Beinn Dubh is 43% ABV and the 70cl bottle has an RRP of £50.

Speyside Distillery near Kingussie has been in production since 1990 and is operated by Speyside Distillers Ltd. For further information about Beinn Dubh, visit http://www.beinndubh.com/

Springbank Society Newsletter

August 2015

Greetings Society Members,

I hope you are all enjoying a nice Summer and have been experiencing some warm weather wherever you are! Unfortunately the Campbeltown weather hasn’t been too kind to us this year but I suppose it just makes us even more thankful for the odd sunny day that we’re blessed with! The Summer seems to have flown by, I can’t believe that we will be in September soon so I thought it was best to drop by with the latest news for you all!

Information for New Society Members

We have welcomed a large number of new members to the Springbank Society over the past few months so a big hello to all of you and welcome aboard!

Just a quick reminder of the process – you will receive updates from the Society whenever there is a new general release from the distillery, whenever there is a new Society release or just when there is some important news to share with you. You will receive information on new bottlings via email but other general news will tend to be added to the Society Blog on the Springbank Distillers website, which you should have been informed about when you joined. Regrettably, I haven’t been able to update this as much as I would like to since the website went live, as things have just been so busy over the past few months, but I will hopefully get more updates on there soon.

If you would like to order bottles after a new release, or at any time throughout the year, you can email me at society@springbankwhisky.com or call on +44 (0) 1586 55 2009. Unfortunately we are currently unable to ship bottles to America and Canada due to strict import laws but can ship to all other counties worldwide. For the Society releases, we do have a source in Canada who can import them for members so you can still order the exclusive Society bottlings when they are released. I will explain this in more detail when the next bottling is available.

If you would like the shipping prices for a particular country sent over to you then just ask and I will be more than happy to provide them for you. Also, if you have any general questions at any time then please do not hesitate to get in touch and I will try my best to get back to you as soon as possible. At busy times, this can take longer than I would like but I do try my hardest to reply as quickly as I can.

News from the Distillery & Sales Team

We’ve welcomed a record breaking number of visitors to the distillery this Summer, with September already looking to be the busiest month of all with lots of large group bookings in the diary. It’s always fantastic to see so many people making the long journey to Campbeltown to visit us and we really do appreciate each and every visitor. We know Campbeltown is not the easiest place in the world to get to but hope that it is worth it for our visitors when they get here and that they leave happy! There have been plenty of tour guides on hand to show the visitors round with Jim, Martin, Cameron, Donald, Mhairi and Lea all working very hard and gaining more experience and confidence each day.

Gavin and his team at the distillery are currently malting on both malt floors which is always one of my favourite sights to see at the distillery. The team will malt until the end of October when they will move all the malted barley up to Glengyle to distill until mid- December. The spirit from Glengyle is maturing beautifully at the moment and we are all getting increasingly excited about the launch of the 12 year old next year. Apparently there is a sample bottle of the upcoming 12 year old doing the rounds in the office so I will need to try and get my hands on that soon!

The Sales Team have their diaries fully booked for the next few months with lots of trips scheduled. Between them, Ranald, Melanie, David and Grant will visit Germany, Belgium, Japan, France, Poland, Switzerland, North America, Norway, Sweden and Italy as well as a few festivals within the UK. I will be attending the Glasgow Whisky Festival with Grant in November so I’m already looking forward to that and will hopefully see some of you Society Members there!

Springbank Whisky School Dates 2016

Some of you have possibly already noticed the Springbank Whisky School dates for 2016 on the Society Blog but here is some information for those who haven’t:

The dates for the Springbank Whisky School 2016 have now been announced and spaces are filling up quickly already, with people who had registered their interest earlier in the year. For those of you who don’t know about the Whisky School, during the Summer months we offer whisky enthusiasts the opportunity to come and work in the distillery. Whisky School students get to experience traditional distilling methods first hand at Springbank where they will work for a period of 5 days under our expert supervision. During the week, students will gain knowledge and experience in all stages of the whisky making process including malting, mashing, distilling and bottling as well as gaining some ‘tasting’ experience along the way!

The dates for next year are:

Term 1: Week commencing Monday 16th May 2016 – FULLY BOOKED

Term 2: Week commencing Monday 23rd May 2016 – FULLY BOOKED

Term 3: Week commencing Monday 30th May 2016 – SPACES AVAILABLE

Term 4: Week commencing Monday 6th June 2016 – FULLY BOOKED

Term 5: Week commencing Monday 13th June 2016 – SPACES AVAILABLE

Term 6: Week commencing Monday 20th June 2016 – SPACES AVAILABLE

Term 7: Week commencing Monday 27th June 2016 – SPACES AVAILABLE

Term 8: Week commencing Monday 4th July 2016 – SPACES AVAILABLE

If you would like further information on prices, availability and what exactly is involved, please email Janet at whiskyschool@springbankwhisky.com.

Campbeltown Malts Festival 2016

Continuing on from the success of the 2014 & 2015 Campbeltown Malts Festivals, Springbank, Glengyle, Glen Scotia and Cadenhead’s will team up again next year to host the Campbeltown Malts Festival 2016. The festival will take place from Wednesday 18th-Friday 20th May 2016 and I can’t wait to start the planning! As always, Thursday (19th May) will be dedicated to Springbank Open Day with Glengyle, Glen Scotia and Cadenhead related events taking place on the Wednesday (18th) and Friday (20th).

There was a fantastic turn out for the 2015 festival and it was great to see so many Society Members coming all the way to Campbeltown to visit us! A review of this years festival was posted on the Society Blog at the beginning of July so for those who couldn’t make it over, head to the blog to read all about the events which took place. More information on the various 2016 events will be released at the beginning of next year so I will email you as soon as any plans are confirmed.

Upcoming Releases & Current Products

August has been an extremely busy month for our Bottling Hall staff who have been working very hard, making sure we have plenty stock of all our core products. Included in the recent bottling programme is our new version of the ever popular Springbank 12 year old Cask Strength. This has been matured in a combination of 70% Sherry casks and 30% Bourbon casks, been bottled at 53.8% and is very limited with only 9,000 bottles for worldwide distribution. The price for the Springbank 12 year old Cask Strength is £47.00 and as it is part of our core range, members receive their 10% discount on it, working out at £42.30 for Society Members. The UK allocation of this bottling is extremely limited and our shop will only receive a small number of bottles so it will be strictly limited to one per person and will likely sell out within a day or two. The tasting notes for the August 2015 release are:

Nose: There’s a saltiness similar to Campbeltown Loch fishing creels, a typical Springbank maritime style. Spicy notes are very dominant: cloves, nutmeg, cinnamon sticks and some ground black pepper.

Palate: Lip licking – thickly buttered gingerbread, sticky toffee pudding and crème brûlée. Cream and butter really coat the mouth in classic Campbeltown style.

Finish: Dry finish ending with barbecue smoke and chicory sauce.

Also recently bottled is the 2015 version of Longrow Red. This is the 4th in the Longrow Red series which has produced bottlings matured in Cabernet Sauvignon, Shiraz and Port casks so far. The new edition has been matured in Pinot Noir casks and is 12 years old. It has been bottled at cask strength of 52.9% and again, there are only 9,000 bottles available for worldwide distribution. The price for this is £58.00 and as a Society Member, you will get your 10% member discount, meaning it will cost you £52.20. Again, please note this bottling will be limited to one bottle per person as it is just so limited. The tasting notes for the new Longrow Red are:

Nose: There’s a cornucopia of fruity aromas: marmalade, strawberry preserve, fruit coulis and orange sherbet. Not forgetting the tobacco smoke which is associated with Longrow whiskies.

Palate: The fruit theme continues with raspberry jam, and strawberry jam with cream sponge. The whisky has a sweet side too, rich toffee, honeycomb and candy floss.

Finish: Very soft, this Longrow whisky doesn’t disappoint with campfire smoke and charred embers dominating the finish.

Both new releases will be hitting shops around the UK this week including our Cadenhead shops in Campbeltown, Edinburgh and London. They will also be available in various other countries very soon, including our Cadenhead shops in Cologne, Berlin, Salzburg, Odense and Baden. Both bottlings are likely to sell out from our Campbeltown shop very quickly so if you would like to order a bottle then please let me know ASAP and I will try my best to get one for you. I am going to be on annual leave from Tuesday 1st September until Wednesday 16th September so if you are placing an order from Tuesday 1st September, please call the Whisky Shop directly on +44 (0) 1586 55 1710 (option 1).

As mentioned, we have recently stocked up on all core products so here’s a reminder of what we have, including the up to date prices of each:

– Hazelburn 10yo:” £38.00 (-10% Society discount) = £34.20

– Hazelburn 12yo:” £50.00 (-10% Society discount) = £45.00

– Springbank 10yo:” £38.00 (-10% Society discount) = £34.20

– Springbank 12yo:” £47.00 (-10% Society discount) = £42.30

– Springbank 15yo:” £53.50 (-10% Society discount) = £48.15

– Springbank 18yo:” £84.50 (-10% Society discount) = £76.05

– Springbank 21yo:” £180.00 (-£10.00 for Society Members) = £170.00

– Longrow Peated:” £38.00 (-10% Society discount) = £34.20

– Longrow Red:” £58.00 (-10% Society discount) = £52.20

– Longrow 18yo:” £84.50 (-10% Society discount) = £76.05

Next Society Bottle

As previously mentioned, the next Society bottling is due to be released at the end of September. Unfortunately I am unable to provide any other information on it at the moment but I will send details as soon as I can so thank you for you patience!

Support the continuation of the Campbeltown Ferry Crossing

Many of you will already know that as well as my various Springbank related tasks, part of my job is also to administrate and organise events for Explore Campbeltown. For those who don’t know about Explore Campbeltown, it is a marketing initiative founded in 2013 by Springbank Distillery, the Ardshiel Hotel and Machrihanish Holiday Park. Since February 2013, we have been working together with the local businesses of South Kintyre to help promote the area, showcasing what wonderful goods and services the  Kintyre peninsula has to offer and to encourage more people to visit/spend their holidays here. As well as creating a website to showcase our local businesses, we have hosted many successful events including two Christmas Markets in the Malt Barns at Springbank, a Fashion Show and a Wedding Fayre with many more lined up for the future.

At the moment, we are working closely with the Campbeltown Ferry Sub-Group to campaign for the current 3 year trial summer ferry service from Ardrossan-Campbeltown to be made permanent. The summer service, which started in May 2013, is in the final year of its 3 year trial and it’s important that the ferry continues beyond the current trial period to provide a vital link between the central belt and Kintyre. The first CalMac ferry from Ardrossan arrived in Campbeltown on Thursday 23rd May 2013 and the final ferry, this year, is scheduled for Sunday 27th September 2015.

We are currently working with local businesses to gather information which will help us compile statistics for us to argue our case. We are very keen to get the community and visitors involved in supporting the continuation so we have created a Facebook page titled ‘Keep the Campbeltown Ferry Crossing’. It would be great if those of you on Facebook could ‘like’ and ‘share’ the page to help spread the word. We are encouraging ferry users to interact on the Facebook page by sharing their stories, opinions and photographs and if we get a good, positive response to this, it will hopefully help in our bid to keep the ferry in service beyond the current 3 year trial period.

The service has been an extremely positive addition to Kintyre and many of our visitors travel to Campbeltown using the ferry so we are desperate to make sure we do all we can to try and make the crossing a permanent service. We are in the process of designing a short questionnaire on Survey Monkey which will ask a few questions about the service, targeting ferry users out-with the local community. When this goes live, it would be great if any of you who have used the service could help us out by answering the few questions. The link to the survey will be posted on the Ferry Facebook page as well as the Springbank and Explore Campbeltown Facebook pages as soon as it goes live so it would be really great if you could fill out the survey.

I think that is all the news I have for you at the moment but I will be back in touch at the end of September to give you all the details about the next Society release.

Sláinte,

Mairi

For the Springbank Society

To join the Springbank Society please contact Janet at society@springbankwhisky.com