On Halloween night 2017 Douglas Laing launched the newest addition their Remarkable Regional Malt Series; The Gauldrons.
The Gauldrons is the sixth release in Douglas Laing’s Remarkable Regional Malt Series, now contains 6 blended malts, each representing its respective Scotch whisky regions. The Gauldrons enters as the representative for Campbeltown.
The range includes Timorous Beastie from the Highlands, Scallywag from Speyside, The Epicurean from the Lowlands, Rock Oyster from the Islands and Big Peat from Islay.
The Gauldrons is, just like the other Remarkable Regional Malts, a vatted/blended malt, bottled without colouring or chill filtration. Each batch of The Gauldrons will be numbered to allow bottlings to be compared and contrasted as the Campbeltown spirit develops in cask over the years.
There are only 3 active distilleries in Campbeltown; Glen Scotia, Springbank and Kilkerran, so the whiskies that were blended together to create The Gauldrons kind of goes without saying
Douglas Laing states on their website that; “The Gauldrons is inspired by the eponymous dark sandy coves on Campbeltown's west shores and literally means "bay of storms". It was here King Robert the Bruce, having been defeated by his enemies, was encouraged, whilst watching a spider building his web with great patience but great difficulty, to try, try and try again. It is this ancient legend which is reflected in The Gauldrons packaging which features an intricate spider illustration.”
Blended Malt Scotch Whisky
Non Chill-Filtered/No added colouring
Distillery: Undisclosed Campbeltown distilleries
Bottler: Douglas Laing
Dk price: $100USD/600dkk
A maritime wave of sea salt and cut clean peat smoke is being counterbalanced by heather, sweet vanilla and a splash of citrus and apricot to round it off.
Dry oak at first, that quickly transcends into a raw sugar flavor with honey, pear, and a bit of nutmeg and black pepper in the back.
Short with salty peat smoky.
The Gauldrons is a bit underdeveloped but nonetheless an enjoyable dram with a great balance, and I’m looking forward to seeing, where the future batches will take Douglas Laing.
Review By: Hasse Berg
Photo By: Matthias Blau (All rights reserved)