- Whiskybase ID
- Single Malt
- Ian Macleod (IM)
- Bottling serie
- Chieftain's Choice
- Stated Age
- 15 years old
- Number of bottles
- 50.0 % Vol.
- 700 ml
- Bottled for
- The Specialists' Choice NL
- Added on
- 06 Apr 2012 6:19 pm
2 × in wishlist
31 × member ratings
25 × in collection
Whisky Reviews for Caol Ila 1996 IM
10 users have left a review for this whisky and scored it an average of 85.25 points
135! That’s the number of different Caol Ila I have tried so far. And not five were not to my liking. They call Caol Ila Mr Consistent for a reason. And I have a (very) soft spot for this malt. So when I got the chance to try this youngling – bottled in 2012 already – I did not let it pass me by.
Fresh and bright on lemon juice, oyster, a dried campfire, sweet peat and sea breeze. This is going to be another classic, I can tell.
Good body, good strength. Maritime notes come first – the peat is very outspoken and gives it something quite medicinal – followed by lemon and oranges, but also some smoked ham and stockfish. Soft pepper and some liquorice.
The finish is long, warm, green and smoky.
Classic. Told you. Number 136 scores as well!
- Nicely balanced but not really complex. All in all, a slightly above average whisky for me.
- This is a pleasant Caol ila expression. I like the balance and accessibility in this one. It’s not an exceptional one but certainly above average in my opinion. Perfect for a not to complex peated malt moment with some smoked salmon to go with it.
Fresh, fruity, smokey and coastal peated dram on the nose. I’d say this is a typical Caol ila. The peat influence reminds me of a burnt out fireplace. Burnt wood and ashes. The fruit is very citrus-like and with some peel of these fruits as well. Besides that I get a pleasant layer of mild spices laying below. I like this nose! Especially with more airtime.
Very tasteful! Nicely balanced, easy and accessible. Fatty and even a bit waxy. Again citrus fruits like lime and oranges. Also smoked meat. Burnt paper.
Long due to the peated character. Charred oak, peat smoke are present first. After that herbal notes like dried basil and kick in.