|
|
|
|
|
|
The tasting |
|
|
Bright amber with golden reflections. |
|
|
| |
|
Aromas of smoked malted barley accompanied by iodine and peaty notes, with a hint of almond and tangy confectionery. |
|
|
| |
|
Marine, vegetal, and oily profile, intense peaty and smoky character, spicy and fruity undertones, with a beautiful sweet-salty balance. |
|
|
|
The sommelier's advice |
|
|
To be served between 16 and 18°C (61 and 64°F) in a Glencairn whisky glass. |
|
|
| |
|
As an aperitif, serve with smoked salmon slices and capers on crisp buttered toasts. As a digestif, pair it with still, neutral, and cool spring water, like the Speyside Glenlivet for enthusiasts of Scottish water. |
|
|
|
The distillery |
|
|
Undisputed master of peated whisky since 1846, Caol Ila is one of Scotland's most renowned distilleries, offering creations that encapsulate the essence of the region, the finest from the heart of the island, including a highly esteemed Single Malt.
Enthusiasts admire this unassuming distillery located in one of the wildest regions of the Scottish west coast, particularly for its peated whisky. |
|
|
| |
|
The 12-year-old Caol Ila Single Malt Scotch Whisky is a peaty and iodine-rich whisky with hints of olive oil, almonds, and citrus. As you savor it, smoky and dried fruit notes emerge, leading to a herbal finish that evokes smoked malted barley and velvety hints of praline and mocha. The overall experience provides a delightful sense of freshness. |
|
|
| |
|
Peated. Made from smoked malted barley. The stills at the Caol Ila distillery are large and onion-shaped with a wide and long swan neck. They are only filled to half of their capacity to facilitate reflux. The peated malt comes from the Port Ellen maltings. |
|
