Founded by William Mitchell in 1872 who 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. The distillery was bought by West Highland Malt Distilleries Ltd in 1919 then sold again in 1924 for the princely sum of £300, before production finally ceased altogether in 1925. The entire spirit stock from the Glengyle Distillery was auctioned off on the 8th of April that same year. Despite not producing any more spirit, the Mitchell’s Glengyle Distillery buildings remained in relatively constant use right up to modern days. In the 1920s the building was rented out to Campbeltown Miniature Rifle Club for a number of years and the buildings were later used a depot and sales office for an agricultural company and so it remained the best preserved of all the former Campbeltown distilleries. Possibly because the buildings were so well preserved, a number of attempts were made to re-open Glengyle Distillery. The first was a mere 16 years after it had closed down when it was bought by the Bloch Brothers, then owners of Glen Scotia Distillery, who planned to rebuild and extend Glengyle. The war intervened however and nothing came of it. A further attempt was made in 1957 when Campbell Henderson applied for outline planning permission to undertake a £250,000 modernization of Glengyle and re-open it but again nothing came of it. Third time lucky though as in November 2000, 75 years after Glengyle had last produced spirit, it was announced that the buildings had been bought by a new company, Mitchell’s Glengyle Limited, headed by Mr Hedley Wright, chairman of J&A Mitchell and Co Ltd, and great-great nephew of William Mitchell, original founder of Glengyle.
Nose: Earthy, soft peat, herbal elements with a heady combination of minerals, lemons and digestive biscuits.
Palate: Lots of bright, zesty and tropical influence among the touches of gentle smoke and savoury coastal touches. A touch of water brings out the dried fruits on top of sooty, mineral-ly, peppery characteristics.
Finish: Dry and long with creamy sweetness. This is where the 4% Madeira casks (96% Bourbon casks) exerts its influence - giving a slight "pluminess" on the back palate.
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