[May, 2017]  I had this dram during the Manager's Masterclass tasting at Caol Ila open day (Feis Ile).

I always loved this great combo of wine-driven sweetness and "punchy" peaty whisky flavours.  It is an easy dram of course but I simply love it.  Check it out if you do the same either by buying a bottle (one of the best you can get for small bucks at the moment) or try a dram at a bar first.  So far most of my friends liked it (esp. rookies)...

https://whiskylovingpianist.wordpress.com/2019/04/22/feis-ile-2018-caol-ila-part-1/

Using ex-bourbon and moscatel casks, some or all with charred ends apparently.

N: Ok, this is more like it. Sweet funky fruits, cake-makers dried fruits, vanilla paint, subtle & sweet coal notes, some bacon, smoked ham,….
T: This is weird after that oyster, like most food after brushing one’s teeth for example. With a slight putrid, fizzy-ish and edgy vibe. my second sip is far better. Sticking a scallop in mouth [also my first and possibly last unknown sacrifice], simply confuses the whole event.
F: The previous oyster still dominates as the charred smoke kicks in. Settling down, I’m left with a funky-fruit, sweet & smoky finish and a youthful spirity conclusion.
C: I like this but I wouldn’t recommend it with scallops, nor an oyster before.