Cambeltown was once the whisky capital of Scotland, with more than 35 distilleries. With an abundance of peat and grain, and a good water supply, Cambeltown forged itself as a separate region for Scotch whisky, separating it from the Highlands, Lowlands, Speyside and Islay.

During a quiet period in its history, the stills at Glen Scotia were once fired up by its neighbours at Springbank to prevent the distillery becoming mothballed, thus ensuring that Campbeltown still had three distilleries in production, ensuring it retained its status as a distinct Scotch whisky region.

At the distillery, Glen Scotia produces both peaty and non-peaty whisky, with its signature style a fruity whisky with a coastal, maritime edge.

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