Longrow, Springbank’s heavily peated single malt, was first distilled in 1973. The malt is peat dried for up to 48 hours, resulting in a unique Campbeltown-style smoky flavour. Less than a hundred casks of Longrow are filled each year. For the Longrow Red range the whisky is finished in casks that previously held red wine, adding rich layers of sweetness and fruit. Longrow 12 Years Old Red Fresh Pinot Noir Casks first matured for 11 years in ex-bourbon barrels. It then spent another year in fresh Pinot Noir casks from New Zealand, before being bottled in August 2015 at a cask strength of 52.9%.