Condemned

Dull start to the day.
This was good news for the runners in this year's Mull of Kintyre 10k and Half Marathon.
Again several entrants from the Main Street shop I hope they all did well :-)
We had our usual walk along Carskey beach.Quite a few tourists about, as there has been all week.This has been the Campbeltown Malts Festival and the town has been busy with visitors from all over.
This has inspired my entry for this week's Derelict Sunday challenge.
This old warehouse part of Campbeltown's whisky heritage until recently has been off limits as entry to the site was hampered by a metal gate.
The metal gate is no more so I could get in to get a shot of the old building.Quite a size of a place.
Here are some facts about Campbeltowns whiskies :-)

With just three working distilleries,
Campbeltown is the smallest
whisky-producing region in
Scotland. While some have
argued that this doesn’t warrant
the area being designated a
whisky region, the characteristics
of the town’s single malts are
incomparable to others around
the country and have earned
a loyal following of whisky
enthusiasts.
In its heyday, the small Kintyre
harbour town of Campbeltown
was a prolific whisky producer
with more than 30 legal
distilleries, once earning it the
moniker of ‘whisky capital of
the world’ before later being
conferred on Dufftown in
Speyside.
With ample pasture and many
local farms growing barley,
coupled with nearby peat bogs
and coal mines, Campbeltown
distillers had all the resources
they needed to produce fine
Scotch whisky at their fingertips.
It is little surprising then that the
town became such a whisky
boomtown in the 1800s. The key
to its success however was its
bustling port, with the arrival of
ships from around the world en
route to and from Glasgow –
the ‘second city of the Empire’.
A victim of its own popularity, the
demand for the region’s whisky
was so great that distilleries
couldn’t keep up and ultimately
the quality of its malt whisky
dramatically began to fall.
Campbeltown fell into further
decline when rival whisky region
Speyside was connected to the
newly-built railways in the north
of Scotland, allowing superior
quality spirit to reach the market
more quickly.
Nowadays, the three distilleries
that remain in Campbeltown
produce whisky with a curious
mix of characteristics quite unlike
anything in Scotland. Although
local sources are depleted, peat
from Tomintoul in the Highlands
ensures the single malts retain
their historic smoky palate. The
proximity of the distilleries to the
rolling sea mists from the Mull of
Kintyre has ultimately ensured
that maritime influences are very
prominent in Campbeltown’s dry
single malts, both with a whiff of
the sea on the nose and a salt,
briny flavour on the palate.