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The History of Glengyle Distillery
Glengyle distillery was founded in 1872 by the farmer William Mitchell and completed in 1873. The distillery lies on Glebe Street in close proximity to the centre of Campbeltown. William had previously owned Springbank distillery with his brother John until they parted ways after a quarrel. He first joined his other brothers at Reichlachan distillery before venturing out on his own.
In 1919 the distillery was sold to West Highland Malt Distilleries as a result of the post-war economic downturn which was badly affecting all the distilleries in the Campbeltown Region.
In 1924 the distillery changed hands again and in 1925 Glengyle distillery had ceased production and went into voluntary liquidation, officially closing having auctioned all of the malt whisky stocks.
For some time the Campbeltown Miniature Rifle Club rented the buildings, using them as a rifle range. It was acquired by Bloch Brothers in 1940. Maurice Bloch, who, with his brother, also owned the Glen Scotia distillery, due to the difficulties that the Second World War brought on, as did a second attempt by Campbell Henderson Ltd. in the 1950s. By the 1970s, Glengyle had become a headquarters for the Kintyre Farmers Cooperative, the malting floors were used as offices and the kiln room had been used to package animal feed.
In late 2000 the company of Mitchell's Glengyle Ltd. was formed with the express purpose of renovating and rebuilding the Glengyle distillery. It was in 2004 that Hedley Wright, a previous owner of Springbank, acquired the buildings and founded Mitchell's Glengyle. Distillation equipment, including the stills was brought in from the recently closed Ben Wyvis as well as the malt mill from Craigellachie.
Production at the new Glengyle distillery began in 2004. The first release was a new make spirit, launched in May 2007.
Bottlings from Mitchell's Glengyle are under the name Kilkerran. The reason being the Glengyle name was already owned by Loch Lomond Distillers, it being a vatted malt, also because traditionally, Campbeltown malts are not named after a Glen.
The name Kilkerran comes from the Scottish Gaelic: Ceann Loch Cille Chiarain ("head of the lake of Saint Kieran's cell"), the name of a settlement where Saint Kieran is believed to have had a religious cell and where modern Campbeltown stands today.
Campbeltown
Campbeltown is one of Scotland's four recognised whisky-producing regions and is situated on the Mull of Kintyre, some 240 km from Glasgow.
It is a historic Royal Burgh and has been occupied for over 8000 years. Once home to a big fishing fleet, there were also no less than 37 distilleries established here during the 19th century, earning the town the nickname "The Whisky Capital of the World".
However, a focus on quantity rather than quality, and the combination of prohibition and the Great Depression in the United States, led to most distilleries going out of business.
By 1925, with the closing of Reichlachan Distillery, Springbank and Glen Scotia were the only distilleries left.
The opening of Mitchell's Glengyle Distillery on 25th March 2004 increased the number of distilleries in Campbeltown to three, allowing the town to legitimately reclaim its place amongst the great whisky producing regions.
Kilkerran Single Malt Whisky
Kilkerran Single Malt is currently a "Work in Progress".
This first release of 12,000 bottles was part of the "Work in Progress" series and will allow you to follow Kilkerran Single Malt as it matures from 5 years old towards it full release age of 12 year old.
Official Distillery Tasting Notes (Work in Progress #1)
Nose: An initial burst of perfume leads you into a sweet, fruity and eventually spicy aroma.
Palate: Cloves, more fruits sweetness. Still a Work in Progress, this whisky is already lively, zesty and full of flavour.
Finish: The sweetness lasts all the way to the finish as vanilla flavours linger on your tongue.
Official Distillery Tasting Notes (Work in Progress #2)
Nose: Light and fragrant, the nose leads you into the dram gently. Refreshing lemon citrus, hints of pear and just a dash of sherbet.
Palate: Masses of sweet vanilla immediately take over the tastebuds before the classic Campbeltown salt hits the tongue. Creamy toffee and butterscotch become apparent as the natural oils coat the mouth.
Finish: Gentle smoke comes from deep in the throat followed up by very pleasant ground spices.
Official Tasting Notes (Work in Progress #3)
Nose: Spicy buns! Cardamon, cinnamon, heather honey, butter toffee with a slight savory note of toffee popcorn.
Palate: Like a silky smooth melted honey comb chocolate bar. Fruitiness present as crisp and very sweet red apples. Incredibly rich and buttery, like gingerbread cookie dough, yet fresh with hints of clover and freshly cut summers grass.
Finish: Alluring and warm... a great summers evening dram that leaves you licking your lips for more.
Click here to buy Kilkerran 'Work in Progress' 3rd Release from Whisky Galore