Named after another lost distillery of Campbeltown (which once operated right next door to Springbank and whose warehouse now houses their bottling hall), Longrow was first produced in 1973 to provide a peaty, oily and robust component to a blend being created at the time. More heavily peated and double distilled, it has been a staple in their production calendar since the 1990s.

Matured in Bourbon and Sherry Casks, Longrow Peated offers those who enjoy a heavily peated whisky the chance to enjoy a lingering, smoky taste that travels through the senses like the smoke billows from a kiln.

On the nose it shows creamy, vanilla custard. The smoke develops gradually, rather than overpowering the other aromas present. Toasted marshmallows, herbs and rich fruits appear over time. On the palate, this is incredibly well balanced; rich and creamy with a slight medicinal hint. The smoke is always present, washing over the palate in waves, like the soft billows of smoke from the Kiln.