In Campbeltown, on the Kintyre peninsula, the remains of several closed whisky distilleries can still be found. Campbeltown was once known as the "Whisky Capital of the World." During the 19th century, the town experienced a dramatic rise in whisky production, with over 30 distilleries operating. Its coastal location made it ideal for exporting whisky, particularly to Glasgow and beyond, while abundant local resources like peat and spring water supported its booming industry.

However, Campbeltown’s fortunes changed in the early 20th century. A combination of factors led to its sharp decline: overproduction, changing preferences of consumers, declining quality due to cutting corners and the impact of Prohibition in the United States, which cut off a major market. By the 1930s, most distilleries had closed, and Campbeltown was nearly erased from Scotland's whisky map.

Today, Campbeltown has seen a modest but meaningful revival. Only three distilleries remain active: Springbank, Glen Scotia, and Glengyle (which produces Kilkerran whisky). Despite its small size, Campbeltown has retained its status as one of Scotland’s officially recognized whisky regions, prized for its distinctive spirit and resilient heritage. The whiskies of Campbeltown are traditionally known for their full-bodied, maritime character, often described as briny, smoky, and oily, with a complexity that sets them apart from other regions.