Product description
Although the Campbells are one of the oldest and largest Scottish clans, the history of Clan Campbell whisky begins with Samuel Rosenbloom, a wine merchant who founded Forbes McGregor & Co. in 1933.
Rosenbloom soon began calling himself Ross, and then Campbell. In 1948, he bought Muir Mackenzie & Co., which had developed the Clan Campbell blend formula. Pernod Ricard bought the brand in 1974 and outsourced its production to its subsidiary Campbell Distillers. The malt part of the blend is Glenallachie and Aberlour, while the rye distillate comes from Strathclyde and Invergordon. Clan Campbell is a success story in France, where it sells over 1.5 million cases of the whisky each year.
Nose: fresh, cereal, apples, ripe bananas, vanilla, caramel, maple syrup, oak chips and a hint of damp hay.
Palate : sweet, caramel, sugar biscuits, apples, pears, a touch of vanilla, white pepper and a trace of oak.
Finish: not too long, bittersweet, caramel, sugared nuts, toast and a slight oak bitterness.