age-statement-bearing editions experimenting with different casks such as tokaji and Barolo. The Red edition (released annually) uses a different type of wine cask each year such as Pinot noir, Malbec, and Port. Longrow won Best Campbeltown Single Malt at the 2013 World Whiskies Awards. Springbank Single Malt is available as a 10-year-old, medium-peated and distilled two and a half times. A cask-strength 12-year-old bottling which is released annually and is slightly different each year, as well as 15-year, 18-year, and 21-year olds making up the core lines. Production Springbank is the only Scottish distillery to perform every step in the whisky-making process, from Malting the barley to bottling the spirit. Several distilleries malt some percentage of their barley and source the balance from an industrial malting facility, such as Port Ellen; however, Springbank maintains a traditional malting floor that provides for 100% of their distillate. Springbank then dries its barley using peat sourced from Islay for various lengths of time (30 to 48 hours) to imbue different levels of the smoky flavour associated with Scottish whisky. Hazelburn receives 30 hours of hot air Longrow receives 48 hours of peat smoke Springbank receives 6 hours of peat smoke and 30 hours of hot air Once dried, the barley is ground into grist, mixed with warm water in a cast-iron open-top mash tun to extract the barley sugars. The wort is then cooled and pumped into six boatskin larch washbacks to ferment for 72 to 110 hours and produce what is now called 'wash'. 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 alcoholic wash goes on to the stills for the distillation phase. Springbank uses three copper pot stills (one using direct-fire, the other two using steam) used in various combinations to produce its malts: Hazelburn (unpeated) is triple-distilled to produce a lighter, higher ABV end product of 74 to 76% ABV. The medium-peated Springbank is two and a half times distilled: during the distillation process some of the low wines are collected before the second distillation, and then mixed back into the feints for another distillation. This means that some parts of the spirit have been through the stills twice and some parts three times; hence, the "half" distillation. The amount of spirit that goes through the "half" time is judged by the