Sweet, viscous, and weighty; much more so than its sister whisky (reviewed above) that was finished in Madeira casks. But the same Caol Ila DNA is here — tar, olive brine, pepper — along with fleshy red fruit and chocolate. Lingering ripe fruit and tar on the finish. Save this one for after dinner, or with a book at bedtime.

Reviewed by: John Hansell (Summer 2011)

An unusual Caol Ila, in that it was finished in a rum cask. The rum influence is subtle - which I like - and it offers a new dimension to the whisky without blunting that Caol Ila character we have come to either love or (for some of you) despise. Olives, seaweed, fire smoke, salt and pepper notes are wrapped up nicely in a malty/caramel blanket. Peppery, smoky finish that lingers on like the embers of an all-night bonfire.

Reviewed by: John Hansell (Fall 2004)

Caol Ila enthusiasts will be familiar with the tarry rope, seaweed, brine, and white pepper. All this is underpinned nicely by soft, sweeter notes of dark chocolate and vanilla nut truffle. Subtle underlying juniper, horehound, and mint adds intrigue. Nice oily texture with a pleasing dry finish. Time has tempered this Caol Ila, but it has aged gracefully.

Reviewed by: John Hansell (Winter 2007)

Light to medium in body (and quite pale in color), but quite invigorating. A flirtatious vanilla sweetness at the front of the palate quickly evolves into spicy, peppery, grassy notes. The whisky evolves further, expressing notes of smoke, tar, chewy seaweed, brine, feint green tea and olives. A persistent, if delicate, honey sweetness hangs on throughout to offer some gentility. Lingering, smoky finish. A raw whisky, but somehow compelling. An excellent value too! (Bottled exclusively for Binny's Beverage Depot.)

Reviewed by: John Hansell (Fall 2005)

An interesting contrast to the Signatory bottling reviewed above. While expressing a similar fundamental flavor profile, this one is a more polished affair and not as daring. It is fuller in body, nicely rounded, and expresses a sweeter foundation (less honey, more toffee and caramel).

Reviewed by: John Hansell (Fall 2005)

Pale straw. This is a classic young Caol Ila, all elbows and knees. There is sweetness, but it’s counteracted by this briny edge and an aroma like firelighters in among smoldering peat. Shut your eyes and it could be mezcal. The smoke envelops the palate while you pick out edible seaweed and smoked oyster on the tongue. Very bright and would make a good aperitif/highball. £50

Reviewed by: Dave Broom (Summer 2015)

Pale straw. Delicate and a little akin to chilled manzanilla sherry: fresh almond, salinity, light yeast. Vibrant, with the smoke held in check. The palate is much sweeter, with finally some cask-derived sugars beginning to show. Then it rushes to the shoreline and takes a gulp of water, giving an effect like saltwater taffy. It needs water to flesh the palate out. £60/500 ml

Reviewed by: Dave Broom (Fall 2014)

Without water, this is an aggressive malt, sharp and acerbic. With water, it’s still more in your face than any official bottling. Where you tend to associate Caol Ila with oily, peaty, and maritime characteristics, this is altogether more feisty and ballsier, with a glance to the big three peaty distilleries in the south of Islay, and even a nod to its peppery cousin on Skye. On the nose there is peat, but it is tempered by dark chocolate; some citrus there, too. The taste is quite sharp, with bitter lemon, licorice, and sooty peat to the fore. Certainly an interesting take on this intriguing distillery, and far removed from last year’s relatively gentle 25 year old release, but there are questions over the balance, and whether it’s a better whisky is a moot point.

Reviewed by: Dominic Roskrow (Spring 2011)

One of a series of single cask, wine-finished Caol Ilas. This one is finished in a claret (Bordeaux) wine cask. The claret adds some bright red fruit notes (raspberry, red currant) and red licorice to accompany the smoke, brine, olive, and vanilla-laced malt. I have tasted some claret/Bordeaux wood-finished whiskies where the wine was too dominant, but this one achieves a nice balance.

Reviewed by: John Hansell (Fall 2007)

Notes of smoked olives and an earthy peatiness wrapped inside layers of sweetness (honey, caramel and light toffee). The whisky is laced with seaweed and pepper for added zest, with a long smoky and peppery finish. It shows enough maturity, yet it is young enough to let the true Caol Ila character shine through. I would like to have seen this whisky bottled at a higher strength and not chill-filtered.

Reviewed by: John Hansell (Summer 2005)

An established regular member of Diageo’s annual set of Special Releases, this expression celebrates the lesser-known side of Islay’s largest distillery; its production of a non-smoked expression. It was this unpeated style that saved Caol Ila during the great decimation of distilleries in the early 1980s. This example is intense and needs LOTS of water for its fragrance of cut grass, sherbet, and coconut water to emerge. The palate shows boiled sweets and has a pleasingly clinging quality. £53

Reviewed by: Dave Broom (Spring 2012)

This Caol Ila was released the same time as the 12 year old, reviewed above. Older isn't always better, especially with Islay whiskies. I felt that way when comparing Ardbeg 17 to Ardbeg 10 year old, and I feel the same with these two Caol Ila whiskies. This 18 year old has the same flavor profile as the 12 year old. It's a well-rounded dram too, but it has lost the vibrancy and dynamic intensity of the 12 year old. If you want to experience Caol Ila in its entire youthful splendor-and save a few bucks while you're at it-then buy the 12 year old.

Reviewed by: John Hansell (Winter 2004)

Mature and gentle, when compared to the 1990 expression above. If the flavors of the 1990 Caol Ila reviewed above are nakedly exposed, then this Caol Ila is wearing a winter coat. The same flavor notes are there, but they’re less noticeable. Pleasingly salty, gently drying finish.

Reviewed by: John Hansell (Summer 2006)

Initially what we have are classic Caol Ila notes: cod liver oil, soft pear-like fruits, and a glimpse of lobster cooked in sea water. It’s not so much smoky as ozonic and, though it seems a little exposed with water, there’s a squeeze of lemon (for the lobster, maybe). On the tongue there’s a light ashy note before the mouth is slowly filled. Any smoke is in check and understated. This is about citric freshness and salt. £70

Reviewed by: Dave Broom (Spring 2013)

Originally a one-off bottling for Friends of the Classic Malts, ‘Moch’ (Gaelic for dawn, though the association between daybreak and the dram is beyond me — one for the morning ‘skailk’ maybe?) appears to have taken the place of the Cask Strength expression. It shows a saline, seashell-like freshness, light smoke. and a pleasant mix of salami and grassiness. The palate is clean and intense with a continuation of that oyster liquor character. Great in a smoky Highball. £36

Reviewed by: Dave Broom (Spring 2012)

The finish in question here is Muscatel casks and you can tell that from the start, as the nose is filled with a rich, sweet, and very pronounced dusky fruitiness — sloes and plums. The smoke as a result is diminished as are the grassy/bacony notes. While the smoke does emerge from its fruity bubble on the tongue, the effect is almost liqueur-like. It’s a very pleasing dram, but the question is, is it Caol Ila?

Reviewed by: Dave Broom (Summer 2012)

Quite a solid start for a Caol Ila which, like the 30 year old (see above), pitches you into the farmyard, though this time it’s a sheep-shearing shed. There’s also some bacon and spent barbecue. The initial impression is of a pretty dry example, but some oil begins to seep through. The palate is explosive with some engine oil, becoming pretty flinty with violet notes, and the distillery sweetness is hidden. A little disjointed. £135

Reviewed by: Dave Broom (Winter 2014)

Quite hot on the nose, with a little oak on show here alongside garam masala. The effect is of dried fish and seaweed, Brazil nut and bread basket. It needs water. In the mouth it’s tense when neat, giving you the sense of it straining to express itself fully but being constricted by alcohol. Firm and bold, but even with water it’s a little too dry.

Reviewed by: Dave Broom (Winter 2013)