However the Campbell clan is one of the oldest and largest clans in Scotland, with over 14 million descendants around the globe.
The man behind the brand was wine merchant Samuel Rosenbloom, who moved into whisky trade and founded Forbes McGregor & Co. in 1933. In a matter of time he started calling himself Ross and then Campbell, and in 1948 he bought the Glasgow blender Muir Mackenzie & Co. About the same time Clan Campbell whisky entered the market. Pernod Ricard acquired the brand in 1974 and established a subsidiary company, Campbell Distillers, to produce it. The key malts in the blend are Glenallachie and Aberlour, while grain whisky is supplied by Strathclyde and Invergordon.
Nose: fresh, sweet cereals, apples, ripe bananas, vanilla, caramel, maple syrup, oak shavings and touch of moist hay.
Palate: sweet, caramel, sugar cookies, apples, pears, dash of vanilla, white pepper and touch of green oak.
Finish: not too long, bitter-sweet, caramel, sugared nuts, toasted bread and light oaky bitterness.