Of course, one always asks oneself when such a whisky comes to the nose: why bother with any pale bourbon maturation? We don't want to start again from the spectacular three-year-olds. Anyway, why bother with whiskys without smoke? This is smoky red wine cream with fine vanilla and you really don't want anything else in the glass.
The smoke carries the aroma and gives it strength, concealing the sweetness and the sweet cherries, mangoes and apricots marinated in red wine. It's OK …
The alcohol is not that powerful in taste, the whisky is easy to drink even undiluted. With a few drops of water, however, it becomes even more relaxed and develops the sweet fruity aroma better. And my trauma with Italian wine barrels? No, I can't find any sulfur here. Then another relieved sip. The red wine cream with fruit is also present in the mouth, but here there is also a tart chocolate with some cocoa dust.
Towards the end, the Caol Ila becomes dry like a good Italian red wine, the ashy, mineral Caol Ila smoke remains. Yes, whisky is fun, you can enjoy it, smell it, taste it, philosophize about it and then drink it and dream of the wonderful Hebridean island on the Scottish west coast. Or from Tuscany - the main thing is that you dream. And drinks.
This is also a rough Islay whisky, which the red wine has tamed and which exudes elegance. On the label is an elegant lady with a top hat and a cigarette - but in reality she is a tattooed punk who philosophizes about the finesse of dry red wine - but only after she has eaten a good helping of sweet red wine cream. A whisky for a special evening. But actually every evening is special.