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Whiskybase

Caol Ila 2006 SMWS 53.258

Overall rating
87.94/100
votes
18
Category
Single Malt
Distillery
Bottler
Scotch Malt Whisky Society (SMWS)
Bottling serie
Seared sweet briny scallops
Vintage
18.07.2006
Stated Age
11 years old
Casktype
Refill Ex-Bourbon Hogshead
Casknumber
53.258
Number of bottles
304
Strength
57.3 % Vol.
Size
700 ml
Added on
29 Jul 2018 5:30 pm by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 73,86

0 × in wishlist

18 × member ratings

33 × in collection

Whisky Reviews for Caol Ila 2006 SMWS 53.258

4 users have left a review for this whisky and scored it an average of 87.94 points

  1. FernetBranco scored this whisky 91 points Connoisseur

    The SMWS once took a number of excellent barrels from the distillery on Islay's east coast. At the age of 11, this whisky is just about to age to make the Islay fan dance ... in the true sense of the word!
    • Nose
      89 89
      Sweet ... fish ... smoke ... oil ...
    • Taste
      92 92
      Brutal nice buquet all the above flavors. Nestled in a smoked herring cotton candy. Spectacular!!!
    • Finish
      91 91
      Caramelised Bückling ... and sirloin pickled in maple syrup. Hammer!

  2. Ghostdog73 scored this whisky 80 points Expert Senior

    Ordinary Caol Ila, as there are many of the SMWS. Overall now rather boring standard product.
    • Nose
      81 81
    • Taste
      80 80
    • Finish
      80 80

  3. hettrum scored this whisky 83 points Expert Senior

    • Nose
      82 82
    • Taste
      83 83
    • Finish
      83 83

  4. Tauti scored this whisky 89 points Connoisseur

    CASK No. 53.258
    OILY & COASTAL
    SEARED SWEET BRINY SCALLOPS
    Price £66.00

    https://www.smws.com/seared-sweet-briny-scallops

    A real briny aroma greeted the Panel, one comment was “just like dousing a fire with saltwater” while another enjoyed “pitted green olives with chili and black pepper”. On the palate, flavours of sweet smoked pears and sour plums soon followed by grill-smoked summer peas and seared sweet briny scallops. With water, we had a seafood platter with fresh oysters, ceviche and soused mackerel in sweet vinegar on the nose whilst to taste now smoked caramel doughnuts, pheasant terrine with a cranberry and onion confit and in the finish, carrot beef sushi with caper basil mustard.

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