Scotland
Douglas Laing has added to its Remarkable Regional Malts series with the launch of a special edition, The Gauldrons, which literally means 'bay of storms'. This adds to a line that already features Big Peat from Islay, The Epicurean from the Lowlands, Rock Oyster from the country's islands, Scallywag from Speyside and Timorous Beastie from the Highlands.
Its name is a reference to the “dark sandy coves” in Campbeltown, and, according to legend, it was here that Robert the Bruce (King of Scotland from 1306-1329), witnessed a plucky spider attempt to build a web over and over again, which he took as inspiration to keep fighting. An intricate golden spider’s web on the packaging demonstrates the importance of that ode to this brand.
Douglas Laing have maintained a strong sense of tradition throughout, it would seem. The Gauldrons blended malt is produced in small batches and bottled at 46.2% ABV, without colouring or chill filtration. Each batch is numbered in order to compare future bottlings to gauge how this interesting new line develops in the casks over time.
Sweet cereals, with a note of iodine and sweet spices.
It's slightly coastal, with smooth peat and gentle wood spice. A touch of salted caramel is there, as is a little brown sugar and smokey barley.
Medium finish, with notes of vanilla, robust peat and sea salt.
Excellently delicious and delectable! More please!
This here, is something else from Douglas Laing. I tried the Scallywag right before trying Gauldron at a local whisky store, and I was so impressed that I bought a bottle (last one from batch #1) straight away. I need a second dive on the nose but the taste, right amount of spiciness and complexities to make me go "woah.. i like this." Finish was smooth and long with candy crackles aftertaste.
This is an interesting complex scotch, the salt is right there on the tip of your tongue, then the caramel finally a little peat. Overall it is like a very dark chocolate salted caramel with a nice finish.
