From the 7th release of Kilkerran Work In Progress single malt Scotch whisky distilled by Glengyle in the Campbeltown region comes a cask strength expression matured in bourbon wood. The other bottlings in this series have been presented at 46% ABV, whereas this one weighs in at a robust 54.1% ABV - rather exciting indeed! This is the last "Work in Progress" bottling. In 2016 the first official release will see the light.
Glengyle distillery is a distillery, founded in 1872 by William Mitchell and completed in 1873. Mitchell had previously been involved with Springbank Distillery but following a quarrel with his brother John, with whom he owned Springbank, he first joined his other brothers at Reichlachan distillery before venturing out on his own. In late 2000 the company of Mitchell's Glengyle Ltd. was formed with the express purpose of renovating and rebuilding the Glengyle distillery. Mitchell's Glengyle is associated with the Springbank Distillery, and both operations come under the guidance of Mr. Hedley Wright, a descendant of the Mitchell Family, the original owners of both businesses.
|Mitchell's Glengyle Ltd||2004||active||Link||Link|
|Bottling serie:||7th Release - Bourbon|
|Age:||11 years old|
|Strength:||54.1 % Vol.|
|Number of bottles:||6000|
Whiskyfun.com (Serge Valentin) wrote:
Oh, they’re trying to play tricks on us, this is cask strength!
Colour: pale gold.
Nose: mineral, he said. This is totally and plainly mineral, I cannot detect anything else than limestone, sand, and all that. Perhaps lime? Maybe eucalyptus? Possibly a little muesli and porridge? Other than that, it’s rather closed, but the profile’s pretty perfect. With water: putty, wet paint, rust-inhibiter, damp clay, rainwater, beach sand, chalk…
Mouth (neat): a totally impressive, whistle-clean, ultra-lemony arrival, a style that only a few old Bladnochs could have, a long time ago (if my memory doesn’t fail me). I find this totally perfect, and even refreshing despite the higher strength. Watch maltoporn…
With water: perfect lime-y and mineral profile, with a tiny sour touch that adds dimension and complexity. Cottage cheese?
Finish: long and zesty, always very mineral, with a woolly side. Coal smoke or something in the aftertaste.
Comments: love this style, but that’s hardly news. (91/100 points)