Campbeltown may be the smallest of Scotland’s whisky regions yet it is steeped in the most history and at one point was known as the malt capital of the world. Locals speak of humorous tales of warehouse casks bursting and whisky flowing the streets, with neighbours out on the roads with pots and pans to pinch a taste. There are even songs sung from the region:
“Oh Campbeltown Loch, ah wish ye were whisky,
Campbeltown Loch, och-aye!
Oh Campbeltown Loch, I wish ye were whisky,
I would drink ye dry!”
Once a town full to the brim of some 30+ distilleries, there is a festival in May every year to celebrate this rich heritage.
Here is a lovely old photo from the port
This limited release 10-year-old is completely unpeated, firstly matured using first fill bourbon casks with a five month finish in Bordeaux red wine barrels from the Medoc region of France. Once the Master Blender, Michael Henry, is happy with the balance between the honey sweetness from the bourbon casks and the red fruit spice from the red wine barrels, the whisky is married in refill bourbon casks and then bottled at a cask strength of 56.1% ABV. Natural in colour and free from chill filtration.
On the nose there are crushed red berries, floral notes of rose and violet with heather honey and the classic maritime breeze typical of all Glen Scotia whiskies. The palate has a base of honey and plenty of vanilla sweetness, opening up in vibrancy with strawberry and apple, and lime citrus. The finish is long with spiced notes of cinnamon and star anise.
