Kilkerran 12 Year Old
Produced at the Glengyle Distillery in Campbeltown, on the west coast of Scotland. Originally founded in 1872, the distillery lay dormant for nearly 80 years until it was revived in 2004 by J & A Mitchell, owners of the renowned Springbank distillery. The name 'Kilkerran' is derived from the Gaelic 'Ceann Loch Cille Chiarain', referring to the original settlement where Campbeltown stands today. The distillery follows a hands-on winemaking—or rather, distilling—philosophy, eschewing computers in favour of traditional methods like long fermentations in wooden washbacks to produce a spirit with high ester content and a complex, oily character.
Whisky Description
This lightly peated single malt (approximately 15ppm) displays a deep gold to light amber colour and a noticeably rich, oily texture. On the nose, it is bright and zesty with initial notes of lemon cheesecake, pear drops, and marzipan, followed by deeper scents of leather, clotted cream, and a gentle waft of campfire smoke. The palate is full-bodied and textured, offering a balanced mix of honeyed sweetness, tart green apples, and spicy clove, alongside a characteristic 'industrial' oily funk and coastal salinity. It consists of a varietal-like blend of 70% ex-bourbon casks and 30% ex-sherry casks, providing a measured depth of red fruit and oak. The finish is medium to long, shifting from sweet butterscotch and pecan pie into a lingering, earthy peat smoke with a light peppery lift.
Produced at the Glengyle Distillery in Campbeltown, on the west coast of Scotland. Originally founded in 1872, the distillery lay dormant for nearly 80 years until it was revived in 2004 by J & A Mitchell, owners of the renowned Springbank distillery. The name 'Kilkerran' is derived from the Gaelic 'Ceann Loch Cille Chiarain', referring to the original settlement where Campbeltown stands today. The distillery follows a hands-on winemaking—or rather, distilling—philosophy, eschewing computers in favour of traditional methods like long fermentations in wooden washbacks to produce a spirit with high ester content and a complex, oily character.
Whisky Description
This lightly peated single malt (approximately 15ppm) displays a deep gold to light amber colour and a noticeably rich, oily texture. On the nose, it is bright and zesty with initial notes of lemon cheesecake, pear drops, and marzipan, followed by deeper scents of leather, clotted cream, and a gentle waft of campfire smoke. The palate is full-bodied and textured, offering a balanced mix of honeyed sweetness, tart green apples, and spicy clove, alongside a characteristic 'industrial' oily funk and coastal salinity. It consists of a varietal-like blend of 70% ex-bourbon casks and 30% ex-sherry casks, providing a measured depth of red fruit and oak. The finish is medium to long, shifting from sweet butterscotch and pecan pie into a lingering, earthy peat smoke with a light peppery lift.
Original: $65.33
-65%$65.33
$22.87Description
Produced at the Glengyle Distillery in Campbeltown, on the west coast of Scotland. Originally founded in 1872, the distillery lay dormant for nearly 80 years until it was revived in 2004 by J & A Mitchell, owners of the renowned Springbank distillery. The name 'Kilkerran' is derived from the Gaelic 'Ceann Loch Cille Chiarain', referring to the original settlement where Campbeltown stands today. The distillery follows a hands-on winemaking—or rather, distilling—philosophy, eschewing computers in favour of traditional methods like long fermentations in wooden washbacks to produce a spirit with high ester content and a complex, oily character.
Whisky Description
This lightly peated single malt (approximately 15ppm) displays a deep gold to light amber colour and a noticeably rich, oily texture. On the nose, it is bright and zesty with initial notes of lemon cheesecake, pear drops, and marzipan, followed by deeper scents of leather, clotted cream, and a gentle waft of campfire smoke. The palate is full-bodied and textured, offering a balanced mix of honeyed sweetness, tart green apples, and spicy clove, alongside a characteristic 'industrial' oily funk and coastal salinity. It consists of a varietal-like blend of 70% ex-bourbon casks and 30% ex-sherry casks, providing a measured depth of red fruit and oak. The finish is medium to long, shifting from sweet butterscotch and pecan pie into a lingering, earthy peat smoke with a light peppery lift.
