Walking through the doors of Springbank Distillery feels like stepping into a living history of whisky-making. Every inch of this place carries the weight of tradition—from the floor malting to the direct-fired stills, an unwavering commitment to doing things the old-school way.
Springbank isn’t just about whisky; it’s about heritage, patience, and an uncompromising dedication to craft. You taste it in every sip—the complexity, the depth, the rugged Campbeltown character.
Spending five days at Springbank Whisky School wasn’t just an education—it was an immersion into whisky-making the way it was done centuries ago.
Alongside four other students from Scotland, Estonia, and Finland, I went beyond just tasting whisky—I made it. We shoveled barley, turned the malt by hand, kilned it over peat, mashed, distilled, and even bottled. Every step, from grain to glass, was hands-on, raw, and full of tradition.
Springbank is one of the few distilleries that still does 100% of the process on-site, and after five days of hard work, I have a whole new level of respect for the craft.
This experience wasn’t just about whisky—it was about time, patience, and dedication to something bigger than a drink. It was about community, history, and keeping traditions alive.
If you’ve ever dreamed of truly understanding whisky from the inside out, Springbank Whisky School is the place to do it.
