Whisky from Scotland is broken up into several regions: Speyside, Highlands, Lowlands, Islay, and Campbeltown. If you are a believer or not, there are some suggestions that “Islands” be there own region. I’ll let you decide if you want to follow classification or not.
My wife is amazing and bought me a wonderful birthday present: the Kilkerran Glenglye 12 year old whisky from the self-proclaimed “newest, old distillery in Campbeltown” with an interesting history that you can read about here. Apparently, there were only 9,000 bottles made of this stuff.
You don’t care about me telling you about the distillery. You want to know about the dram. Let’s talk whisky. The Kilkerran Glenglye 12 year old is non-chill filtered and with no added coloring. It is bottled at 46% ABV. The whisky was matured in 70% bourbon, 30% sherry casks giving it a great nose and taste. Below are my tasting notes:
Nose: brown sugar or toffee, brine (subtle), grass (subtle), dried apricots, green woodiness, oak.
Palate: sweetness resembling honey with lemon peel, possibly angel food cake, vanilla. Palate not nearly as developed as the nose.
Finish: grassy notes, lingering bitterness, slightly oily, slightly briny
This is an easy, everyday drinker with the price point is £35 per 70 cl bottle (if you were one of the lucky ones able to buy it before it sold out).
Update: The palate improved considerably after having been opened and exposed to air. It tastes much, much better and, in my opinion, definitely needed some oxygen.
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