From the importer:
Campbeltown Loch was originally a blended Scotch whisky that contained Springbank and Longrow that had been blended with grain whisky in a 40 / 60 split. This new iteration, however, is a blended malt, made up of all five Campbeltown malt brands. That’s Springbank, Longrow, Hazelburn, Kilkerran and Glen Scotia.

An unmistakable Campbeltown whisky. Initially sweet, softer noted of fruit, honey and butterscotch give way to reveal more complexity with traditional maritime and spice notes combining with the subtlest touch of peat smoke.

Matured in a combination of ex-bourbon and ex-sherry casks. Vatted and bottles at Springbank Distillery, Campbeltown, Scotland.

Smell: A little bit oily, a little bit briny. Some subtle wisps of smoke. Tar. Liquorice. Vanilla. Malt. Dark chocolate. Orange peel. Lemon juice. Honeyed muesli. Peanuts and almonds. Pepper. Dusty oak in dunnage warehouses. Old books.

Taste: Honeyed malt and vanilla on arrival. Quickly develops into a blast of sea salt and black pepper. Some raisins and sultanas bring a bit of juicy depth. Moving into caramel and toffee. Gentle oaky spice. Currants and aniseed. Distant oily smoke. There’s a little flinty, stony note in the finish that conjures images of pebble beaches.