The Gauldrons Campbeltown Vatted Malt Whisky

A Campbeltown-style whisky created by Douglas Laing, embodying the spirit of this legendary region – sea breeze, a touch of smoke, and rich malt depth. The name comes from The Gauldrons Bay (from Gaelic – “the stormy bay”), a wild coastal area where Scotland’s early whisky distilleries once thrived.

This is a blended malt (vatted malt) whisky, meaning it is composed solely of single malts from several Campbeltown distilleries, with no grain whisky added. Each component is hand-selected to preserve the authentic, maritime Campbeltown character – rich, slightly smoky, and full-bodied with a malty core.

The aroma reveals sea salt, smoke, vanilla, caramel, damp oak, and spice, followed by subtle hints of honey, rye bread, soft fruit, and a touch of oiliness – a true reflection of Campbeltown’s coastal nature.

On the palate, the whisky is full-bodied and slightly oily in texture, offering notes of wet oak, molasses, gentle smoke, and malt sweetness. As it develops, layers of spice, nuts, caramel, and maritime minerality emerge. The finish is long, dry, and lightly peppery, leaving a lingering impression of smoke and sea salt.

“The Gauldrons” is a dark, stormy, and mysterious whisky, crafted for those who appreciate the classic depth of Campbeltown without overwhelming smokiness. It masterfully balances sweet malt richness, coastal freshness, and warming spice – a perfect expression of this rugged seaside region.