Caolila Malt 12Yrs
Caol Ila 12 Year Old is a classic Islay single malt, known for its distinctive yet elegantly balanced smoky character. It offers a fresh, clean, and subtly sweet profile with notes of citrus and a pleasing maritime brininess, making it an excellent introduction to peated whiskies.
Caol Ila (pronounced "Cull Eela"), Gaelic for "Sound of Islay," refers to the distillery's picturesque location on the Sound of Islay, separating the island from Jura. Founded in 1846, Caol Ila is the largest of Islay's distilleries by output, with much of its production traditionally destined for renowned blends like Johnnie Walker. However, its single malt expressions, particularly the 12 Year Old, have gained a strong following for their approachable yet authentic Islay character. This whisky showcases a delicate balance of sweet fruitiness, sea air, and a beautifully integrated peat smoke that is not overpowering, allowing other nuanced flavors to shine through. It's often described as a "Mr. Consistent" among Islay malts, offering reliability and quality.
Tasting Notes
Nose: Fresh and herbal, with notes of rubbed peppermint leaves, damp grass, and elegant smoke. Hints of oily cigar leaves, smoked ham, hickory, and lemon peels at the harbour. Some detect malted barley and gentle floral touches.
Palate: Good body and oily texture. Flavors of tar and elegant smoke are present, alongside hints of boiled sweets, vanilla, and pear. The classic Islay peat smoke is integrated, not dominant, allowing for notes of flaky sea salt, tart fruit, and coastal brine to emerge. Some also find a medicinal quality, akin to a subtle mouthwash.
Recognition
San Francisco World Spirits Competition: Multiple Double Gold and Gold medals (e.g., Double Gold in 2006 & 2016; Gold in 2005, 2008-2009).
International Spirits Challenge: Multiple Gold and Silver medals (e.g., Gold in 2014; Silver in 2011).
International Wine & Spirit Competition (IWSC): Multiple Gold and Silver/Silver Outstanding medals (e.g., Gold in 2008 & 2012; Silver Outstanding in 2017).
The Scotch Whisky Masters: Master and Gold awards (e.g., Master in 2010; Gold in 2011).
Food Pairings
Seafood: Freshly shucked oysters, grilled prawns, pan-seared scallops, smoked salmon. The whisky's notes complement the brininess and richness of seafood.
Cheese: Strong and flavorful cheeses such as blue cheese (e.g., Cashel Blue), mature cheddar, or smoked gouda. The peat and sweetness of the whisky stand up well to the intensity of these cheeses. Young, citrus-led peaty whiskies like Caol Ila Moch (which shares similarities with the 12 Year Old) can also pair well with more goaty cheeses.
Salty & Savory Dishes: Olive tapenade on French bread, juicy warm chorizo sausage, and even shortbread.
Chocolate: Dark chocolate or chocolate truffles can create an interesting sweet and smoky contrast.
Serving Suggestions
Neat: To fully appreciate its complex flavors and aromas.
With a splash of water: A few drops of water can help open up the whisky, releasing more subtle notes and softening the alcohol.
Interesting Facts
Lemon twist or wedge for garnish
Biggest Islay Distillery: Caol Ila is the largest whisky distillery on Islay by production volume, capable of producing millions of liters of alcohol per year.
Contribution to Blends: Historically, a significant portion of Caol Ila's production has gone into various blended whiskies, most famously Johnnie Walker Black Label, providing its characteristic smoky backbone.
Modern Rebuild: The original distillery was largely demolished and rebuilt in 1972, with six new stills, to increase capacity.
Unpeated Production: Uniquely for an Islay distillery, Caol Ila also produces an unpeated spirit for a few weeks each year, which is primarily used for blending purposes. This "Highland style" unpeated whisky is also occasionally released as a single malt.