Kilkerran Heavily Peated Campbeltown Single Malt Scotch Whisky – Batch 3 (700ml)

Volume: 700ml           ABV: 59.7%           Age: No Age Statement         Country: Scotland

William Mitchell was the son of Archibald Mitchell, the founder of nearby Springbank Distillery. In the second half of the 1800s William ran Springbank Distillery in a partnership with his brother John, while the other brothers and sister were active running the old Rieclachan Distillery across the town. Glengyle distillery was founded by William Mitchell in 1872 and he ran the distillery as a sole proprietor. Like the majority of Campbeltown distilleries, Glengyle suffered greatly during the economic downturn at the beginning of the 20th century. In November 2000, 75 years after Glengyle had last produced spirit, it was announced that the buildings had been bought by a new company, Mitchell’s Glengyle Limited, headed by Mr Hedley Wright, chairman of J&A Mitchell and Co Ltd, and great-great nephew of William Mitchell, original founder of Glengyle.

Why name the whisky Kilkerran?

Kilkerran is the name that was chosen for the single malt produced at Mitchell’s Glengyle Distillery, there are two reasons for this. Firstly, because the name Glengyle is already used for a blended Highland malt and Mitchell’s Glengyle Ltd were not able to purchase the rights to use that name. They also wished to avoid any possible confusion between the newest single malt to come from the Campbeltown region and a pre-existing blended Highland malt.

Secondly, and more importantly, Mitchell’s Glengyle Ltd are very proud to be continuing and adding to the great Campbeltown Distilling tradition and the choice of name reflects that. Kilkerran is derived from the Gaelic ‘Ceann Loch Cille Chiarain’ which is the name of the original settlement where Saint Kerran had his religious cell and where Campbeltown now stands. Kilkerran is thought to be a suitable name for a new Campbeltown malt since it was unusual for the old Campbeltown distilleries to be called after a Glen, a custom more usually associated with the Speyside region.

This latest release in the ‘Peat in Progress series’ was launched in April 2020. This Campbeltown whisky is matured in a combination of 80% ex-bourbon casks and 20% sherry, bottled at cask strength. It is half a year older than Batch #2.

Our Tasting Notes

Nose: Creamy milky, vanilla yoghurt, sponge cake. Orchard fruits of apples, pears and peaches. earthy with espresso and salted caramel. Toasted nuts and hints of melted rubber.

Palate: Toasted malted barley, espresso, dark chocolate, salted caramel, fruit cocktail, roasted nuts and spice.

Finish: Smouldering ashes, citrus peel and salted caramel.