KILKERRAN

Region - Campbeltown, Scotland

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    Campbeltown is one of Scotland’s five great whiskey-producing regions. Among the single malt distilleries contributing to this claim is the family-run Mitchell’s Glengyle Distillery, which is an example of old wine, a good new bottle.


    The origins of the distillery are a family saga. William Mitchell was the son of
    Archibald Mitchell founded Springbank Distillery in Campbeltown. His sons, William and John helped run it. The Mitchell family also farmed land, and it was this aspect that drove a wedge between the brothers. A quarrel over sheep resulted in William leaving and starting his own place, just down the road, called Glengyle Distillery. This distillery produced whisky between 1872-1925 before the economic downturn signalled the beginning of the end. It was sold to West Highland Malt Distilleries Ltd in 1919, sold again in 1924, and then ceased production after a year.


    Though numerous attempts were made to restart production, it was only in 2000 that Hedley Wright (William’s great-great nephew) managed to buy it. After years of overhauling the old distillery, Mitchell’s Glengyle Limited opened in 2004, making it the first distillery to open in 125 years in Campbeltown. They released their first bottle in 2009.


    The whiskey produced here is bottled under the name Kilkerran. The name comes from the Gaelic ‘Ceann Loch Cille Chiarain’ — Campbeltown was once a religious settlement started by Saint Kieran. Production happens for three months a year — Crosshill Loch supplies fresh water, the barley is floor malted at Springbank and then transferred to Glengyle. The single malt whiskies are lightly peated, limited edition and possess complex notes and earthy aromas.

    Kilkerran, 16 Years 

    46% Abv – 700ml

    This Single Malt is the 2021 edition of Kilkerran’s 16 Years, matured in 75% bourbon, 25% sherry casks.

     

    There is a rich history behind the spirit. Kilkerran is derived from the Gaelic ‘Ceann Loch Cille Chiarain’, the original settlement of Saint Kieran. It is made in Campbeltown, once believed to be the whisky capital of the world.

     

    Accordingly, this is an old-school whiskey, produced in limited quantities, using floor malted barley and water from Crosshill Loch. The whiskey is characteristic of those produced in the region, with a natural colour, non-chill filtered, and rich.

     

    Tasting Notes: On the nose, this yellow gold spirit has an old school, farmyard, grassy profile leading into waxy and herbal notes. A bit malty at the start, it then gets a soft citrus characteristic. It is creamy on the palate with a profile of waxes, herbals, and oils together with honey and chocolate notes, and spices from wood. It has a medium finish with subtle earthy peat, and malty, cereal notes and some bitter tannins.