If it weren't for the uncentered alcoholic content, I would have given it a few more points: if the bottler chooses a certain alcoholic strength for their own whisky, that's what I have to deal with to understand whether or not it meets my taste, having to add water for me is a malus.
However, it remains an unusual and pleasant drink, a "fake highlander" who cannot completely hide its true identity.
Bewildering to find yourself with a Caol Ila with such a gentle, herbaceous and fruity nose. Warm and inviting, with vanilla cream cake, fruit (mango, peach, kiwi), fresh flowers, cut grass. Slight hint of wet wood in the background.
If you couldn't feel it on the nose, on the palate the alcoholic power is explosive, a cannonade of burning shortcrust pastry which you have to get used to, giving space just to the citrus notes with vanilla and cinnamon. Generally refractory to the addition of water, I find myself having to do it for the really important aggressiveness of alcohol, being rewarded by a broadening of the aromatic horizon, with the release of ripe fruit (peach and banana), malt, custard and licorice. There is an impression, really little more than an impression, of peat in the background.
Long finish, with cream cake, licorice, wood and always that idea of peat.