This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. I have a minute complaint about the mouth. The initial sensation when this whisky touched my tongue contrasted sharply with the nose. It was very messy, so the close-to-perfect impression that emerged from the nose was ruined. Thankfully, the everlasting parade of flavors that remain make up for the mess. Hopefully, that doesn’t make you less interested. After all, each of the distilleries makes different styles of single malt. Springbank makes the unpeated Hazelburn, the semi-peated Springbank and the heavily peated Longrow. Glengyle Distillery makes a peated and a heavily-peated single malt. Glen Scotia makes both peated and unpeated malts. They have two different fermentation lengths as well. This means they could actually be making at least four different styles of whisky, so the whisky used to make Gauldrons may have merely come, at minimum, from two different distilleries. No matter what, it’s highly likely to be composed of different styles of single malts. The Gauldrons Batch 4 – Review The „bay of storms“, so the translation of the Gaelic name, means the west coast of Campbeltown where – according to a legend – the later King Robert the Bruce hid in a cave to escape his persuers (not to annoy the Scottish, but only to be honest: there is another version of this legend which sees the cave on the Irish Rathlin Island, west of Campbeltown…)

In autumn 2017 the first batch of The Gauldrons was released, now the second batch is available and it is also very limited. As the first one it was bottled at 46.2 % ABV, uncoloured and unchill-filtered. The aroma is characterized by notes of honey, brown sugar, vanilla, spice, salt, oak and light smoke. This is an exciting release, though. Campbeltown is now home to three great distilleries and Douglas Laing know what they’re doing with these blends. I certainly wasn’t disappointed when I got hold of this one. It’s as good as anything else in the range and offers a perfect introduction to the Campbeltown style. It’s a little oily, a bit coastal and lightly smoky, full of flavour and intensity and it coats the mouth beautifully. A great dram. The Gauldrons is a blended malt Scotch whisky, which means it is a blend of single malt whiskies from different distilleries within the Campbeltown region. The art of blending is a skill that has been honed over centuries in Scotland, and it requires a keen sense of taste and a deep knowledge of the characteristics of different whiskies. The master blender’s goal with The Gauldrons is to create a whisky that showcases the best of Campbeltown’s unique style, bringing together various expressions to create a harmonious and balanced whisky. So there it is, the second batch of The Gauldrons. Within the Regional Malts of independent distiller Douglas Laing this whisky is the representative of Campbeltown. It’s not revealed which malts are married for The Gauldrons, but you count the active distilleries of the peninsula of Campbeltown on one hand – and won’t need all fingers…Nose: Quite cereal-y and sweet on the get-go, with some dough and baking spices, lemon and a wee tiny hint of peat. a faint brine-y touch, and more vanilla, a distant medicinal note (iodine, maybe) all in all light and sweeter than expected. The whisky is matured in oak casks, which contribute to its rich colour and flavour profile. The maritime climate of Campbeltown, with its salty sea air and cool, damp conditions, plays a crucial role in the maturation process, imparting unique characteristics to the whisky and adding to its complexity and depth.

The Gauldrons is often enjoyed neat or with a drop of water, which can help to open up the aromas and flavours, allowing the drinker to appreciate the complexity and nuances of this exceptional whisky fully. It is also a favourite among whisky connoisseurs and collectors, who appreciate its unique character and the sense of history and tradition that it embodies. Thoughts: The Remarkable Regional Malts series offers exceptional value for money. For a start, they’re higher strength, un-chill-filtered and natural colour. The quality is high and the price, relatively speaking, is low. The name “The Gauldrons” translates to “bay of storms,” and it is inspired by a small bay located near Campbeltown, which is said to have been the location of the final battle of Robert the Bruce, the famed Scottish king. The whisky itself, much like the bay it is named after, is a harmonious blend of strength, complexity, and mystery. The decline of Scotland’s former whisky capital has left the Campbeltown region with only three single malt distilleries left. It would be easy to assume that this expression is composed of single malts from all three remaining operations, but Paul can only state with certainty that this is a blend of at least two distilleries.Campbeltown, once a bustling hub of whisky production with over 30 distilleries, is known for its distinctive style of whisky, characterised by its briny, maritime qualities and complex flavour profiles. The Gauldrons is a true testament to this unique style, capturing the essence of Campbeltown's whisky heritage in every bottle. On the nose, The Gauldrons presents a delightful array of aromas, with hints of brine, sweet vanilla, and a touch of peat smoke. These aromas give way to a rich and complex palate, featuring notes of dark chocolate, dried fruit, and a subtle maritime salinity. The finish is long and satisfying, with lingering hints of spice and a gentle warmth.