Whiskybase
Overall rating
85.83/100
votes
9
Category
Single Malt
Distillery
Bottler
The Scotch Malt Whisky Society (SMWS)
Bottling serie
Honey in a peat kiln
Vintage
12.10.2010
Bottled
2018
Stated Age
07 years old
Casktype
2nd Fill HTMC Ex-Bourbon Hogshead
Casknumber
53.268
Number of bottles
287
Strength
61.1 % Vol.
Size
700 ml
Added on
14 Oct 2018 4:20 pm by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

Average value

€ 68.27

3 × in wishlist

9 × member ratings

21 × in collection

Whisky Reviews for Caol Ila 2010 SMWS 53.268

3 users have left a review for this whisky and scored it an average of 85.83 points

  1. LordBellamy scored this whisky 83 points Expert Senior

    with water: it tolerates a lot of water without decaying, the sweetness becomes stronger, the bacon also gets through better

    Conclusion: too much oak and too bubbly / sprittig, the harmony is missing, here is simply vigorously threshing the malt with a peat and oak hammer
    • Nose
      N: Rocky coast with strong surf, strong smoke, mineral, salty, strong oak with a lot of wood, in the background a little honey sweetness, vanilla cream, coconut flavors and bacon
    • Taste
      strong onset, smoke, salt, oak, honey and a few bright fruits, a little too pointed on the tongue
    • Finish
      long with lots of smoke and oak, dry and some wax - with water: it can take a lot of water without decaying, the sweetness gets stronger, the bacon also gets through better

  2. FernetBranco scored this whisky 87 points Connoisseur

    Issue price in October 2018: 59.00 GBP

    www.smws.com/honey-in-a-peat-kiln
    • Nose
      88 88
    • Taste
      87 87
    • Finish
      87 87

  3. dramspotter did not rate this whisky Connoisseur

    SMWS Tasting Notes: We took an expected expedition into maritime scenes as rock pools rolled over seaweed and shellfish, whilst from a distant hill came wafts of burning gorse. Layers of sweetness cascaded over the seaside fantasy, conveyed by fresh malt drizzled with heather honey and a squeeze of baked orange. The smell of malt drew us into a peat-fired kiln with medicinal overtones that wrapped us in a shroud of comfort. The palate took an unexpectedly sweet turn with a sugary bombardment of maple syrup, honey and treacle. Through the sticky glaze emerged complex layers of smoked salmon dressed with pink peppercorns and roast chicken adorned with rosemary, sage and thyme, joined by crispy baked stuffing. After spending 6 years in a refill ex-bourbon hogshead this was transferred to a second-fill hogshead for the remainder of its maturation.

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