Bottled in 2004 and still in circulation. A very traditional Caol Ila. Not a heavy-bodied whisky, but it throws a strong punch. Notes of tarry rope infused with seaweed and brine, all on an oily, malty, vanilla foundation. Throw in some orchard fruit, Manzanilla olive, black licorice stick, and soot, with brine and Tellicherry pepper on the finish. Clean, fun, and dynamic.

Reviewed by: John Hansell (Winter 2009)

Like the Clynelish 14 year old also reviewed in this issue, it is nice to see Diageo finally introduce official distillery bottlings of Caol Ila here in the U.S. (after being available in the UK for many years now). My suitcases were getting quite heaving on my return trips from Scotland. 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.

Reviewed by: John Hansell (Winter 2004)

Amber gold color. An exciting aroma-classic Islay. It is very phenolic, reminiscent of standing downwind of a peat kiln. Interwoven spice (especially pepper), seaweed, and sweet & sour notes add complexity. Light to medium in body, but quite oily. Nicely balanced flavors of peat smoke, seaweed, salt & pepper, all wrapped up in a gentle sweetness. Lingering peat smoke and spice on the finish. Yet another example of Caol Ila's fine pedigree. This bottling has great balance, and I especially enjoy how the smoke and sweetness marry together. My only criticism is that it is a bit soft for Caol Ila. I would love to try this whisky at 46 or 50% ABV, which would give it a bit more guts.

Reviewed by: John Hansell (Fall 2001)

A rounded and mature affair. The 25 years in oak has made it a bit more refined (and drier on the palate) compared to younger expressions. All the classic Caol Ila notes are stillthere-mustard, seaweed, olives, damp peat, salt and pepper. A touch of vanilla wafer, anise, smoked almonds, and tarry rope add complexity. Those of you who prefer Ardbeg 17 over the 10, and Laphroaig 15 over the 10, will be attracted to this whisky when compared to Caol Ila's younger siblings. But at $225, it's an expensive date, isn't it?

Reviewed by: John Hansell (Winter 2005)

Caol Ila makes unpeated whisky for blenders, but it rarely gets bottled as a single malt. Here’s a very revealing opportunity to find out what Caol Ila tastes like without the smoke. Good viscosity and rather sweet, showing thick, honeyed vanilla, gobs of fruit (lemon drops, lime tart, ripe Bartlett pear, kiwi), mint jelly, and cut grass. Its sea influence finally emerges towards the finish with brine and just a hint of seaweed. Bruichladdich and Bunnahabhain are now bottling peated whiskies, and Caol Ila does just the opposite. This is an interesting diversion, but I am missing the added dimension of peat smoke in this Caol Ila.

Reviewed by: John Hansell (Spring 2010)

This unpeated version of Caol Ila was matured in refill American oak hogsheads. The nose is quite reticent, with subtle vanilla and milk chocolate notes. Big, fizzy-sweet fruit notes on the palate, with caramel, rock pools, hot spices, plain chocolate, and very mild wood smoke. Bubble gum and peppery chocolate in the medium-length finish.

Reviewed by: Gavin Smith (Winter 2017)

This is to be a permanent addition to the core Caol Ila range, but it will raise a few eyebrows, completely ignoring the current peat battle between Ardbeg and Bruichladdich and heading off into an altogether more refined and delicate direction. This is a dignified and complex malt, which doesn’t give everything up immediately. There’s soft pear and guava on the nose, and the trademark oiliness and distinctive peat are there, but there’s a buttery quality, too, as well as some brine and spice, apple pip, and traces of aniseed. You get a sense of its age late on, with some oaky tannins and sharper spice, but overall this is an unhurried, complex, and sweet whisky with just enough peat to keep it honest. Very impressive. (Limited general releases, excluding the U.S.)

Reviewed by: Dominic Roskrow (Fall 2010)

Strong brine on the early nose, with subtle peat, red berry fruits, and a beach barbecue. On the palate, raspberries smoked over a peat fire, then served with cream, plus a slight meatiness. Citrus fruit, char, white pepper, and cocoa powder in the finish.

Reviewed by: Gavin Smith (Fall 2020)

Unusual, insofar as this is the one chance a year that drinkers get to try Caol Ila’s other expression: the unpeated version, which — and here’s a bit of history for you — helped save the distillery during the lean period of the whisky loch in the early 80s. Rather than this just being Caol Ila with the peat stripped out, the team made it in a different fashion — but there are still hints of commonality. For example, the grassy note that usually lies beneath the smoke is the lead aroma here, and it’s not any old grass, but wet grass — like skidding on a football (soccer) field. The mind keeps looking for smoke, but apart from a hint of birch smoke (which could come from the (refill) cask), it’s whistle-clean and fruity, and with a touch of water, fills with an aroma of toffee popcorn, custard, and pears. The palate continues in this light fashion with melon balls and fruit cocktail. This potentially bland fleshiness is given a perkiness thanks to the high alcohol and, again, a jag of acidity. Bizarrely, on the finish, I pick up slight saltiness. A fun dram.

Reviewed by: Dave Broom (Spring 2011)

Bright fruit throughout (red raspberry, strawberry-rhubarb pie, gooseberry, red currant, nectarine), honeyed malt, dark chocolate, tarry rope, seaweed soaked in olive brine, and ground pepper. Tarry finish. Nicely balanced, well-defined flavors, and fully mature at 10 years of age.

Reviewed by: John Hansell (Summer 2011)

The Islay character is most evident in the younger whisky expressions, before the oak has tamed them. This whisky is a perfect example: an uninhibited, incredibly powerful Caol Ila, thumping out notes of tarry rope, damp peat, kippers, and seaweed. Background spices (salt, pepper, ginger) add intrigue, while a firm foundation of vanilla malt struggles to provide soothing comfort. Extreme Islay whisky. (A Binny’s Beverage Depot exclusive.)

Reviewed by: John Hansell (Fall 2006)

Coal smoke, brine, machine oil, and herbal notes on the nose of this 50 year old, along with a hint of menthol and ultimately, floral notes. Dark berries on the palate, bitter orange, plus sea salt. The finish is long and slightly smoky, overtly oaky, with black pepper notes. (50 bottles in U.S.)

Reviewed by: Gavin Smith (Fall 2019)

The now-annual unpeated release shows its high strength on the nose, but under the burn is a clean, mineral, and slightly lean Caol Ila with just a tiny whiff of smoke. A mix of grassiness/herbal notes, with delicate white fruits that plump out into tinned fruit salad, gooseberry, and fresh pineapple. The palate is sweet and cake-like, while the heat enhances its salty tang. Delightful, sweet, and long. (10,668 bottles)

Reviewed by: Dave Broom (Winter 2014)

With no great wood on show, this is a Caol Ila which is time—not oak—driven. A very scented, nay herbal start, like bouquet garni with light smoke, grapefruit, sea-washed stones, ozone, and heather blossom. The retention of aromatics is gorgeous. Water increases the peat effect but diminishes the aromatics, so take your choice. Well worth a look.

Reviewed by: Dave Broom (Winter 2013)

Restrained, ozonic, with no great smokiness to open, but there is a touch of green grass behind meadow flowers and salt-washed stones so typical of the distillery. With water another marker—drying fishing nets—comes through, with breaths of the sea. Subtle and refined. More smoke on the palate, where it’s like a flowering currant bush on fire. Great balance of different elements: smoke, fragrance, oil, acidity. With water, real saltiness comes through. Very good. £99

Reviewed by: Dave Broom (Fall 2014)

This is Caol Ila not only in unpeated guise, but from a ‘bodega-treated’ sherry butt. Full and lush, the distillery’s pear and melon here are in super-ripe guise alongside sweet biscuits, mashed banana, and Mars bar. With water, it’s more a cabinetmaker’s workshop—but isn’t woody. The mouth is sweet and concentrated with jabs of raspberry and hedgerow fruits. Who needs peat? My best value bottling this issue.

Reviewed by: Dave Broom (Winter 2012)

Unpeated Caol Ilas have become a regular in the Special Releases portfolio and this expression from 2000 is the eleventh to appear. The early nose is reticent and faintly floral, with freshly sliced green apples. Sharp and sweet on the palate, with malt and citrus fruit, and even a hint of mint. Ginger, mixed nuts, aniseed, and more mint in the medium-length finish. Diageo Special Releases 2016 bottling.

Reviewed by: Gavin Smith (Winter 2016)

Identifiably Caol Ila, with that light juniper note, lime, and very calm smoke. This sense of control continues as it opens very slowly into vanilla/cream with a little hint of salt, then fresh lychee. It is hot, so do water as this introduces a massively salty retro-nasal effect under which is this sweetly gentle mid-palate. Lovely balance.

Reviewed by: Dave Broom (Winter 2015)