Kilkerran 12 is one of those bottles I’ve bought again and again, so in this video I revisit it to work out why it keeps making its way back onto my shelf. I cover a quick bit of Campbeltown context (small region, huge personality), and I explain why a whisky called Kilkerran comes out of Glengyle Distillery—basically, the Glengyle name was already taken by a Campbeltown blend when the distillery reopened in 2004. I also touch on the Kilkerran name itself, which comes from the old Gaelic name for the settlement that became Campbeltown. Then I get into what’s in the bottle: a lightly peated (12–15 PPM) Campbeltown single malt, non-chill filtered, no colour added, bottled at 46%, and matured in a 70% bourbon / 30% sherry cask mix. I explain what “PPM” actually tells you (and what it doesn’t), especially how peat smoke fades with age. In the glass, it’s a light straw colour with thick legs and that classic Campbeltown oily, almost chewy mouthfeel. On the nose I get surprisingly pronounced smoke for the PPM—more toasted marshmallow than “campfire”—with leather and spice. The palate dials the smoke back and brings citrus (lemon cheesecake vibes), butterscotch sweetness, and that oily texture. I also compare it to Springbank 10: Springbank’s great, but Kilkerran 12 is in the same ballpark and far easier (and usually cheaper) to actually get.