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Caol Ila 2010 SMWS 53.255

Overall rating
Single Malt
Scotch Malt Whisky Society (SMWS)
Bottling serie
A couth youth
Stated Age
07 years old
Refill Ex-Bourbon Hogshead
Number of bottles
60.9 % Vol.
700 ml
Added on
31 May 2018 9:35 am by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 98,44

one in wishlist

6 × member ratings

25 × in collection

Whisky Reviews for Caol Ila 2010 SMWS 53.255

6 users have left a review for this whisky and scored it an average of 86.75 points

  1. mema82 scored this whisky 88 points Expert Senior

    • Nose
      87 87
    • Taste
      88 88
    • Finish
      88 88

  2. Archer scored this whisky 85 points Connoisseur

    Young Caol Ila with very well integrated alcohol. Reminds in the nose irritatingly something to Bruichladdich bottlings.
    • Nose
      85 85
      Unusual nose for a Caol Ila, more reminiscent of the old dishcloth from Bruichladdich. Smoke is initially little to make out, but green apples, roasted almonds, latte.
    • Taste
      86 86
      Strong start, which should be no wonder at> 60% ABV. However, not too strong, so that you get along well undisturbed well with him.
      On the tongue peat smoke, which is now the nose is able to perceive.
      Unripe bananas and green apples, slightly metallic, but also notes of toffee and dark chocolate. Vanilla. Over time, peppery with salt liquorice.
    • Finish
      85 85
      Short and crisp, slightly dry, banana pieces dipped in milk chocolate.

  3. Fernet Branco scored this whisky 86 points Connoisseur

    • Nose
      86 86
    • Taste
      86 86
    • Finish
      87 87

  4. GLEN MAUR scored this whisky 89 points Connoisseur

    • Nose
      88 88
    • Taste
      88 88
    • Finish
      89 89

  5. Fernet Branco scored this whisky 86 points Connoisseur


  6. Tauti did not rate this whisky Connoisseur


    The panel were taken aback by the uncharacteristic complexity for the age. The nose displayed yeasty sourdough, lemon drops, pear drops, grist and smoked grains with paraffin, smoked almonds and a pot of fresh kedgeree! Water gave us anchovies, smoked fish, lobster nets, Rauchbeir, cured ham and herring in brine. On the palate we found a cavalcade of grilled scallops, fresh chives, sheeps wool, lapsang souchong, green apple, soda bread and charcoal pencils. Water brought applewood smoke, salted liquorice, mercurochrome, green peppercorns, coal tar soap and bergamot. A rather exquisite and youthful example of the make.


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