"Another example of a great Caol Ila, everything fits together perfectly."
To enjoy, simply serve the 12 Year Old Caol Ila neat in a rocks glass, adding ice or a splash of water to taste.
Rusty Nail: The Caol Ila 12 year old retains its light fragrant smokiness when mixed with Drambuie, creating a warming serve with a subtle flavour.
Bursting with powerful flavour, Caol Ila Scotch does justice to its Islay home.
Subdued, citric fruitiness; a whiff of bath oil and dentist's mouthwash. A fresh and appetising nose, with little or no trace of smoke.
in brief… Fresh, sweetly fruity and smooth, with light smoke.
in a sentence… Sweet floral fragrances with a smooth body, balanced taste, and a sweet-smoky, lingering finish.
A little water raises almond oil and old fashioned oilskins; still a fresh fruitiness (lychees?), a trace of olive oil, and after a while potpourri or scented hand-soap.
Smooth, pleasant mouth-feel; with water light acidity, some salt and still the sweeter notes. A complex balance of primary tastes.
"Iodine, fresh fish and smoked bacon feature on the nose, along with more delicate, floral notes. Smoke, malt, lemon and peat in the drying finish."
"This version shows its character the best, a nose that mixes seashore and grass with a distinct hint of smoked bacon. The peatiness isn't dominant, but flows throughout the palate, scenting, lifting, and subtly changing the mix. A delicious oiliness makes it a great food whisky."
"This is a splendid Coal Ila. It is wonderfully vibrant. Understandably, the immediate impact on the palate is the peat smoke, but there's so much else going on here, too: smoked olives, seaweed, salt and pepper, all placed on a gently sweet bed of toffee and vanilla fudge. Lingering smoke, olives, and seaweed on the finish."
"A balanced expression of peat in this version. A lot of intricate aromas in this dram."
"Better balance than the cask strength. The peat is at same level, but a greater range of aromatics has been brought out. Complexity emerges."
"Barbecued fish and seaweed on the nose, oily bacon-fat, squeezed lemon and sweet smoke on the palate, immensely satisfying citrusy seaside barbecue of a finish."