Douglas Laing Reveals its Dark, Eerie New Whisky this Halloween
1 year ago
Douglas Laing & Co has added to their Remarkable Regional Malts series with the launch of special edition - The Gauldrons - a "vatted" Malt exclusively from Campbeltown and produced in very small batches. This latest addition sees the Regional Malt range uniquely feature six different Scotch Whisky producing regions.
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.
In true Douglas Laing style, The Gauldrons spirit is bottled without colouring or chill filtration and is produced in small, artisanal batches. Each batch will be numbered to allow bottlings to be compared and contrasted as the Campbeltown spirit develops in cask over the years.
Fred Laing, Douglas Laing Managing Director, comments: “We are delighted to add to our Remarkable Regional Malt family with this Campbeltown member - particularly as this region was once Scotland's Whisky Capital. The Gauldrons has seen us carefully marry together some of our best, and indeed rarest, casks of Campbeltown Single Malt. The resulting spirit is a unique combination of salt and sweet - the archetypal maritime tang balanced perfectly by a sugary, cereal character.
Douglas Laing's The Gauldrons will be available from specialist retailers from October, priced at £50 at 46.2% ABV, in black bottle and gold foiled presentation tube.
On the nose detect a dry saltiness with sweet cereal and a late hint of gentle peat smoke. The palate is initially dry (beachy and maritime) warming to crunched sugar, barley and oak. The warmingly spiced finish brings puffs of smoke and rock pools with a dark sugar sweetness.
Coming soon to DouglasLaing.com.