Caol Ila From 10 – To 40-Year-Old

Colour:

Pale gold.

Nose:

Neat: The nose bursts forth with ripe berries and dark stone fruits, their sweetness threaded through with slightly nutty undertones that speak to the rum barrel’s influence. Above all, assertive salty peat smoke dominates, carrying Islay’s signature maritime character – sea spray, brine, and coastal air – while subtler hints of tropical pineapple, lime, and candied citrus peel add brightness. Wood spice and ginger emerge in the background.

With water: A splash of water does not temper the cask-strength heat but makes the nose sharper, while amplifying the rum cask’s fresh Caribbean sweetness. The nose also becomes cleaner, allowing the tropical pineapple and lime notes to shine brighter against the smoky backdrop.

Palate:

Neat: The palate grows spicier, with clear oak structure and gentle peat wisps that build steadily. The texture is notably oily, carrying flavours of sticky jam, brined olives, and smoked bacon. Sweetish citrus notes – lemon juice and orange zest – balance the peat, while the alcohol integration remains remarkably smooth for the high ABV. A slight bitter edge, reminiscent of coffee grounds and dark chocolate, prevents the sweetness from overwhelming.

With water: On the palate, butterscotch and brown sugar flavours appear, with a creamier mouthfeel that softens the peppery spice and oak char. 

Finish:

The finish stretches very long, dominated by rich malt, moist earth, and lingering peat that seems to coat the palate indefinitely. Citrus notes continue to sparkle through the smoke, turning slightly astringent yet still sweetish, with bitter chocolate and espresso undertones.

Colour:

Old gold.

Nose:

Neat: The nose opens with a modest yet rewarding depth, where roasted meat and hamburger notes mingle with tobacco, citrus, and red berries over an ashy smoke layer. Subtle and requiring attention, it reveals its character gradually. Then, some citrus peels and a touch of spices make their appearance, but everything stays somewhat shy.

With water: Reduction cleans up the nose, softening the roasted meat edges while allowing the red fruit and berry notes to shine more clearly against the persistent ashy smoke.

Palate:

Neat: The palate is creamy and sparkling, with red fruits and apples draped across a smoky, peaty foundation that gains power over time. The initial meaty impression fades, leaving a fruity core accented by berries and a touch of tobacco. A few ground coffee beans and some lime flavoured chocolate add to the empyreumatic layer.

With water: On the palate, the mouthfeel becomes creamier and more approachable, with the fruit-forward character taking centre stage as the peaty backbone integrates more seamlessly. Reduction also reveals brown sugar and juicy oranges.

Finish:

The finish builds in strength, delivering ashy smokiness, red fruits, and lingering tobacco through a medium-long close.

Colour:

Jonquille.

Nose:

Neat: The nose is gently perfumed, with roses, hibiscus tea and violets drifting over sticky heather honey and light citrus peel. These floral tones seem to serenade maritime notes of sea spray, seaweed and salt‑baked fish, with dusty wardrobes, soft peanuts and a faint mustiness, adding an old‑fashioned, mature feel.

Palate:

Neat: On the palate, zesty lemon and light citrus lead to earthy peat, dry soil and bonfire smoke, giving a drier, more mineral impression than the nose suggests. A subtle sweetness runs underneath – hints of honey, brioche and malt biscuit – yet overall the whisky stays on the ‘dirty, earthy peat’ side, with pepper spice and a slightly metallic, seawater note reminding of its age and coastal origin. Unfortunately, the mouthfeel runs a little light, as the ABV, despite being at cask strength, has got low over the years.

Finish:

The finish is medium to long, carried by dry, earthy peat, dusty smoke and lingering coastal salinity rather than heavy sweetness. Light citrus bitterness and a faint floral echo persist, giving a restrained but quietly complex close that feels more contemplative than showy.

Colour:

Burnished.

Nose:

Neat: The nose unfolds with great depth from superb bourbon maturation, blending warm apples, tangerines, and chocolate bars with new leather and fruity orchard notes. Coastal Islay whispers – sea salt, brine, and faint seaweed – hover beneath vanilla, caramel, toffee, honey, and toasted oak, revealing layered maturity without overt peat dominance.

With water: Reduction softens the intensity, enhancing the caramel and honey sweetness while clarifying the orchard fruits and coastal notes on the nose.

Palate:

Neat: The palate delivers a growing and evolving intensity, rich and deep with vanilla cream, caramel, toffee, and honey leading into complex fruit – ripe pears, baked apples, and citrus zest. Subtle peat smoke and maritime salinity integrate seamlessly with nutty oak, spices, and a waxy texture, showcasing the cask’s active yet balanced influence on the old spirit.

With water: The palate gains creaminess, with toffee and vanilla blooming alongside smoother peat and spice integration.

Finish:

An amazing, endless finish emerges, with lingering caramel, toasted nuts, faint smoke, and oak spices that evolve into a dry, elegant close full of depth and satisfaction. And when you think it finally ends, a slither of ash appears, extending again what was exceptionally long.