Aged in ex Bourbon (85%) and Oloroso Sherry Casks (15%) The nose is sweet with sooty peat, reminiscent of toasting marshmallows on a beach campfire. The palate confirms the ash and soot from the heavily peated barley, along with the flavor of biscuits. This opens to sweet hints of fruit salad, foam banana and red apples. The finish offers hints of the red fruit and mineral notes.
The history of Mitchell’s Glengyle distillery is a long and colourful one, but one which begins with a man named William Mitchell. William was the son of Archibald Mitchell, the founder of nearby Springbank Distillery. In the second half of the 1800s William ran Springbank Distillery in a partnership with his brother John, while the other brothers and sister were active running the old Rieclachan Distillery across the town. The family were not just distillers but also farmers, which was quite a common thing in those days. The growing of barley and production of farmers’ feed (a bi-product from mashing) meant that it made sense to run a distillery as well as being a farmer to keep the cost down. The farming element in the partnership with John didn’t run very smoothly – allegedly the two brothers had a quarrel about sheep – and this saw William leave the family business to start up his own venture, Glengyle Distillery on the corner of Glebe Street and Glengyle Road, just down the road from Springbank. Mitchell’s Glengyle Distillery was founded by William Mitchell in 1872 and he ran the distillery as a sole proprietor. Like the majority of Campbeltown distilleries, Glengyle suffered greatly during the economic downturn at the beginning of the 20th century. Despite not producing any more spirit, the Mitchell’s Glengyle Distillery buildings remained in relatively constant use right up to modern days. Kilkerran is the name that was chosen for the single malt produced at Mitchell’s Glengyle Distillery.