Teeling Blackpitts Peated Single Malt
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Kilkerran Work in Progress #7 Bourbon Wood
Single Malt
Kilkerran // Campbeltown, Scotland
Glengyle Distillery opened in 2004, over 125 years after it was initially founded by William Mitchell in 1872. Its history is colorful one, involving ownership changes, ceased whisky production, and multiple attempts by investors to re-open the distillery. This eventually became reality when it was purchased by Hedley Wright, great-great nephew of Mitchell himself.
While the distillery waits 12 years for its flagship whisky to mature, it has been releasing a line of "Work in Progress" whiskies. This bourbon-matured expression is the second half of their WIP #7 release; the first half being a sherry-matured single malt. Released in 2015, it is also bottled at cask-strength.
Glengyle Distillery opened in 2004, over 125 years after it was initially founded by William Mitchell in 1872. Its history is colorful one, involving ownership changes, ceased whisky production, and multiple attempts by investors to re-open the distillery. This eventually became reality when it was purchased by Hedley Wright, great-great nephew of Mitchell himself. While the distillery waits 12 years for its flagship whisky to mature, it has been releasing a line of "Work in Progress" whiskies. This bourbon-matured expression is the second half of their WIP #7 release; the first half being a sherry-matured single malt. Released in 2015, it is also bottled at cask-strength.
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ageNAS
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Cost
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abv54.1
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Single MaltDistilled in pot stills from 100% malted barley, produced at one distillery, aged in barrels; if Scotch or Irish, must be aged for at least three years.
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Cask Typeex-bourbon
Tasting Notes
"Upon first whiff, the alcohol makes its presence known; No mistaking that this is cask-strength! Past the alcohol, notes of cherry-vanilla ice cream and asparagus come out. As rough as the nose was, the palate is surprisingly smooth at full strength, with a repetition of cherry-vanilla ice cream and a gentle peaty note. A couple drops of water will tame the alcohol and allow the fruity notes to more readily greet the drinker."
Added by
Matthew Sheinberg
Score
87