Campbeltown was once at the centre of whisky production. Over twenty
distilleries operated there in the nineteenth century,
encouraged by the abundance of local supplies of
peat, barley from the Mull of Kintyre and a nearby
source of cheap coal.
too-wide variations in quality and the exhaustion
of the local coal seam contributed to the decline
of the local industry, to the point where only two
distilleries now remain. Cambeltown whiskies
are generally accepted to the quite distinctive,
with a character which is mellower than that of
the Islay malts, with a smoothness and a variable
peatiness in the flavour.