Alcohol By Vol46%
Whisky making on the Campbeltown peninsula dates back to 1636 when a farm at Crosshill made a return for 6 quarts of Aqua Vitae payable to the town of Lochhead, the former name for Campbeltown. With the ready availability of local barley `bere', peat for drying the malted barley and fresh water, the area became a rich bed of illicit whisky production through the late 18th century and the first years of the 19th century.