Caol Ila 18 Year Old Islay Single Malt Scotch Whisky 700mL

Nestled in a hidden cove near Port Askaig, Islay, the Caol Ila (pronounced “Cull Eela”) distillery sent its whisky to market by sea for over a hundred years. Caol Ila is the Gaelic name for the Sound of Islay, which separates the island from Jura in one of the most remote and beautiful parts of Scotland's West Coast. The distillery was founded in 1846 and is situated on the shores of the Sound, a spot originally chosen partly because of the clean water from Loch Nam Ban which still provides its main supply. Full bodied and more intense than the younger versions it has spiced, peaty, sea air notes, peppery flavours and a complex well-rounded finish. 

Tasting Notes:

Nose: Smoky bonfires, then soapy water and wet wool, with a smouldering beach bonfire in the distance. Hints of mineral oil, then wax.

Palate: Smooth and mildly sweet start with good acidity and sea salt.

Finish: A lingering, charred, slightly sour finish.

"All I can say is…what were they thinking?  18 is a great age for Caol Ila.  Do not turn your back on this one if you can find it." - Curt, All Things Whisky

"The perfect gift, if you want to convert your neighbours or family to the glories and pleasures of peated whisky. Anybody not liking this needs to go see a psychoanalyst." - Serge, Whisky Fun

"I just forgot how good this Caol Ila actually is. Surprisingly, actually. Not to be compared with young Caol Ilas, because he is a lot less aggressive. But it is beautifully subtle and the peat is well integrated and more into the background. The fact that it is bottled at 43% is not an issue at all here. In fact, I would have rated it higher if I had had to taste it blind. All in all, a very nice core range bottle from Caol Ila, and one that I like to go back to once in a while." - Noortje, Whisky Lifestyle

"Find an interplay of fruity notes such as coconut, with sandalwood, salt, and peaty smoke. There's a rich sweetness on the palate, with the smoke taking more of a backseat here. The smoke is really most prominent on the finish, where black pepper and a touch of sweetness also return, over a rather lengthy closing chapter." - Jake Emen, Distiller