Overall rating
87.06/100
votes
20
Whiskybase ID
WB155289
Category
Single Malt
Distillery
Bottler
The Scotch Malt Whisky Society (SMWS)
Bottling serie
Burial at sea
Vintage
20.02.2009
Stated Age
10 years old
Casktype
Refill Ex-Bourbon Hogshead
Casknumber
53.317
Number of bottles
276
Strength
58.0 % Vol.
Size
700 ml
Added on
08 apr 2020 10:52 am by Tauti
UncoloredNon-chillfilteredCask StrengthSingle Cask Whisky

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20 × member ratings

16 × in collection

Whisky reviews for Caol Ila 2009 SMWS 53.317

5 users have left 6 reviews for this whisky. Average rating is 87.06 points.

  1. Jackson05 scored this whisky 84 points Connoisseur

    Nice young muscular Caol Ila. No surprise there are some rough edges. Enjoyable, but a powerhouse.

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  3. Zorba scored this whisky 86 points Expert Senior

    • Nose
      87 87
    • Taste
      86 86
    • Finish
      85 85

  4. stizz19 scored this whisky 90 points Newbie

    Perfect amount of peat and some nice sweetness to it. Enjoy this alot.

  5. Whiskydufftown scored this whisky 84 points Connoisseur

    • Nose
      82 82
    • Taste
      84 84
    • Finish
      85 85

  6. Jedi scored this whisky 86 points Expert Senior

    • Nose
      88 88
    • Taste
      85 85
    • Finish
      84 84

  7. Jedi scored this whisky 86 points Expert Senior

    SMWS Tasting Notes: At the first sniff, cocktail lime juice and brine. Then light, shiny peat smoke and clean, crispy, freshly dried malt. Russian grain, sausages, burlap, campfire and newspaper ash. Add a little squid ink, grilled calamari with lemon juice and rubber boots soaked in mercurochrome. Adding water reveals the pure smoke of a farm. Campfire on the seashore, old ropes, tar liqueur, fried oysters with soy sauce, liquid seasoning and french wrapping paper soaked in vinegar. The undiluted taste is like a hot injection of lighter fluid and disinfectant solution. Cod baked in salt, drops of iodine, cough syrup with lemon aroma, pine scent air freshener, TCP, mouthwash and hot salami. With water, everything melts into hot plastic, green tea with lemon, smoked herring in a kedgeree rice pan, petrol-coated oatmeal, green olives that float in sea water, and dried seaweed in ramen broth.

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