85 × in wishlist
101 × member ratings
116 × in collection
Whisky Reviews for Caol Ila 1982 CA
19 users have left a review for this whisky and scored it an average of 91.78 points
- http://kaypingers-whiskyblog.de/frontend/fullarticle.php?id=264 Color: corn yellow Nose: Fat, waxy with lots of salty lemon and maritime elements. Peppercorns of the finest quality, almonds, marzipan, nutshells, nut liqueur and fresh mint. Despite the powerful spice develops a delicate, floral note. Flowery-grassy with underlaid vanilla and delicate herbs. The smoke is casually subordinated here. Taste: Waxy herb with herbs and wood. A maritime mouthfeel with lots of bite builds up, the peppery aromas dominate and the wood is perfectly integrated. Wet elements of coal, lead and cardboard, leather and nuts. Green, menthol-containing accents go into the finish. Finish: Long - herbs tainted and a bit woody. Oak, mint, smoke, hot asphalt, peat and in between even tender cocoa notes - now heavily smoky. 92 points (nose: 92 / taste: 93 / finish: 92)
- Nose: Beautiful sea salt aroma with Belgian chocolates and that perfect Caol Ila smoke. After repeated nosing it felt closer to Port Ellen with sweet lemons joining the party. A little iodine and chlorine appears once water is added.
Mouth: More oakiness than what we have seen in the other CA bottlings this year. Almost syrup like with more lemons and maritime. Menthol-ish smoke come through with water added
Finish: Very long and satisfying, the smoke only lingers in the background against the syrupy oakiness that remainsI make this the 9th Caol Ila this year from Cadenheads, all of the 30+ year olds have been fantastic absolute must buys with this one coming out on top unless those in Campbeltown have an absolute reference bottling for Christmas. I might not have found as much complexity here as others but this is truly fantastic. Does it beat even the lovely London exclusive from last year? I think it does!
- Caol Ila 34 yo 1982/2016 (60.1%, Cadenhead, Small Batch, 2016) It’s true that old whiskies are almost always better as small batches of two or three casks than as single casks. And check the strength! At 34 years of age! Colour: gold. Nose: ooh sublime! A fishing port on the Mediterranean. Sardines, anchovies, old tyres, used engine oil, seawater, old tarry ropes, seaweed, pastis… Right, not pastis. With water (while it gets very cloudy): oh old books, old tweed under the rain, oyster mushrooms, forgotten balms and embrocations, chicken curry… Mouth (neat): sublime indeed. Sea salt, dry chocolate, roasted cashews, salted liquorice, crème de menthe, Aperol (Aperol’s not only for hipsters), ginger… Everything is just utterly perfect in this, the casks were born to marry each other eventually. With water: did I already use the word sublime? Menthol and grapefruits, oysters and lemongrass, Spanish ham, juniper, bitter oranges… Actually, it gets drier and drier, not unlike a great old amontillado. Black tobacco. Finish: endless, bitter, sublime. Comments: I may have used the word ‘sublime’ a little too often, but I wanted to make sure you got my point. SGP:365 - 93 Points.
Strong, yet elegant peat, balanced, doesn't burn the nostril at all despite its 60% ABV. Salty and maritime, with freshly squeezed lemon zest aromas. With water, honey tea and herbs come to the fore.
Amazing entry. Crystal clear. Lots of power. The first thing you notice is that it's very sweet, more on mandarins, oranges, sugar cane, and lemon liqueur. Lots of herbs and all kinds of liqueurs here, sweet with a bitter edge. Wonderful. Then you get hit with layers of sea salt and peat. And the oak... well, it's perfect -- evident but unobtrusive, and provides a wonderful backbone for a wonderful palate. Bottled at the perfect age. Seriously, this is a faultless dram. Btw, with water, it's even better, if you can believe that, but be careful because the tannins come out a bit with excessive water.
Salty, citrusy, a bit of ash, lingering sweet peat. This is better than 93 points, but I don't think it's quite 94 points. With a bit more complexity (seriously, how greedy am I?), this could be the best Caol Ila I've ever had (Signatory 1974 cask 5-9 at 61.1% -- that one had lots of little explosions in the palate with a more complex fruitiness).
- Official tasting note:
Nose: Slight dry smoke; roasted peanuts; honey; dried almonds; icing sugar and cream.
Palate: Oranges; brown sugar; pecans and pears and followed by a light smokiness.
Finish: A drying finish followed by peaches, white chocolate and toasted sugar doughnuts.
- Nose: lemon and lime, it’s mechanical as well but with more bourbon notes (brown sugar, pecans, cinnamon, vanilla). An assortment of roasted nuts, beef jerky. Chicken stock, ashy smoke
Palate: oysters with lemon juice, butter, spicy oak, custard, vanilla ice cream
Finish: this has the spiciest finish of the three. Very long on nuts, vanilla, ashy smoke
Thoughts: this had big bourbon influence, and it was delicious. It also had a lot of change. I felt like I couldn’t keep up to it as it was evolving right before me. An absolute classic Caol Ila.
- A gorgeous dram. Elegant to the extreme, balanced but robust. The nose is one of the most complex I’ve ever encountered. There’s so much depth to the wood notes especially, which are in turn lifted up by that delightful acidity. This seems like one of those whiskies that’s technically flawless, but maybe doesn’t quite push my buttons the same way as some of the other legendary old peated drams I’ve tried. That’s maybe a bit unfair to this whisky, but at this level of tastiness there aren’t any losers.
Complex peat, softened by time. Not so much smoky anymore, but herbal and richly savoury. Croque Monsieur (ham/buttery/toast/gruyere), seaweed, and rock salt. Soft herbs and grass, a little medicinal, menthol and green tea. Some floral sweetness – lime sherbet, boiled sweets, and some green tropical fruits. Old books and warm wool socks. Is that… wax? Italian hard candies. Complex wood notes, a mix of exotic spices, bitter walnut, and ancient sweet caramel. The tiniest hint of lapsang.
Oily texture. Soft dried flowers and herbs on the arrival, joined by savoury old peat. Unexpectedly juicy fruit: gooseberry tangerine, nectarine, pear, and something tropical. Pleasantly acidic and seafood-salty. Dark earth, strong old oak, and dark chocolate in the middle, with strong fragrant Earl Grey tea, fragrant wood oils, and singed tobacco. Old rocks and walnuts.
Long. Old books, leather, black coffee, extra-dark chocolate. Black pepper, linseed oil, and mint. Tea and cookies. Lingering bright acidic fruit – more lime sherbet, gooseberry, orange peel, and kiwi.
- Powerful and spicy, good fruitiness and citrus notes - very good!
Honey, vanilla, peach, oak wood, little smoke, ripe fruits, apricot, citrus, cookie dough, orange zest, cloves, little xmas spice, little nutty - very good!
Oily, creamy, subtle sweetness, little fruity, little smoky, spicy, ginger, little salty, peppery, some oak wood - still good!
Long, burning, spicy, peppery, little smoky, woody
- Industrial peat, iodine, candied fruits, barley sugars, lemon drops, candied orange, tobacco, bit of menthol , excellent
Gleaned from TWE Old & Rare Show 2020, this is expected to be a cracker, but let’s judge it on smell & taste and not by expectations.
N: 34 years old and at 60.1% abv, and I wouldn’t have guessed anywhere near either number if nosing blind. Dusty wax to begin with, but within seconds, a stunning bouquet begins its display as well as bakery delights from flapjack to Garibaldi biscuits, blueberry muffins, and raspberry sponge – and that’s only scratching at the surface at the sweet end. Further delights unfold.
T: Now that abv strength shows, as does any & every candy sweet from the corner shop that leans towards the bitter-sweet medicinal side – so confectionary boiled sweets briefly dipped in Benylin if you will. With so many descriptors here, however, I feel no point in even beginning to list them. The saline menthol quality reinforces this ones’ [idiosyncratic] bitter herbal medicinal character, yet it’s the textural element [on the palate, not the mouthfeel per se] which impresses the most.
F: Concluding with a succulent ashy > cocoa fruity [into a long long] < gentle saline barley finish, you can’t want for anything else after that delivery.
C: This proved one of the best BFYB Old & Rare drams of 2020. At £7 for 1cl, in hindsight, I should have considered buying the whole bottle.
- Just went for a staggering - record - 850£ (before fees ...) at Scotch Whisky Auctions in early February 2020. The popularity of this one has always been huge, and it seems like it's still growing.
- Beautiful Caol Ila. Complex, compact and dangerously drinkable. Such concentration. Even better than in my memories.
Waxy and fruity on candied lemons, peaches, oranges. Even more concentrated than the 36 yo. Gentle peat. Hints of hessian and tobacco. Pine resin. Various nuts. Mint, spices and floral notes. A seabreeze in the background.
Compact, waxy and smoky. Lemons, peaches, mangoes. Liquorice. Herbal and mentholated notes, ginger. A touch of oak and finally brine.
Looooong, peppery, oaky, minty and smoky.
- This malt is challenging: if you hit the right amount of water, a wonderful aroma opens up: full, fruity, Caol Ila. If you don't hit it, you will experience a lot of alcohol and a nice Caol ila.
Best of all: undiluted.
Long, really long finish, sweet oil stays on the tongue, first wood, later sweet and fruity menthol, herbs. It's there minutes later. Very beautiful!
- A stunner. I was left feeling like there could have been even more to this whisky had I gotten it from a bottle that had been open for a month or two instead from a freshly corked one. At its original retail price this bottle was an astounding bargain, but I would not pay its current well over 300 pound auction price for it.
Tasted with the following Cadenheads Caol Ilas: 15yo 2000 Auth. Coll. 53% (85 pts.), 25yo 1991 Auth. Coll. 50,2% (86), 31yo 1984 Small Batch 52,1% (90), and 36yo 1980 Auth. Coll. 52,3% (91).
First nosing already says it's a star. Very refined vanilla, faint fish smoke, beautifully herbal oak with pine sap. That greasy, oddly fruity peat of old. With water it isn't quite as focused at first, but with time it gets its act back together again. Very 'woodland' now with all these herbal and arboreal notes.
Perfect, full body. Lots of peat for such an old whisky. Beautifully age-rounded, slightly drying wood; it truly must've been a good cask because the oak is detailed and lively instead of plain and plankish. The peat's of that supporting, structuring variety rather than just a burn on the tongue, and it is very present and persistent. On the palate the same effect as on the nose: the tongue immediately registers it as very rich and complex.
Lasts for ages with the oily peat coming in waves and waves. The CI finishing touch of coal is found here as well. This stuff makes me wonder how lively Caol Ila could still be at over 40yo.
- It's super pretty.
Nose slightly peaty and smoked. The fruits stand out very well. Mainly red fruits Cold ash Very slight hint of exoticism. Light rancio.
In the mouth it beats. So tested with a little water. A little gunpowder Red fruit galore. A bed of peat and ash.
Long finish on the fruit and ash.
- I've only had the chance to taste a sample of this so far, and will try and make fuller notes when I open my bottle. However...even based on a single sample, it is safe to say that this is one exceptional whisky (easily in my top 3 from 2016). The nose is about as perfect a profile as you could hope for from an aged Islay malt. The peat is still there (think pipe tobacco smoke), but has become beautifully integrated alongside a range of other delights: old leather, dunnage warehouses, soft oak, salty sea air, a hint of mint, and freshly laid tarmac. A few drops of water (it could take it given the crazy strength!) released some soft fruity notes, alongside a hint of something more oriental (spices perhaps?). The high quality continued on to the very complex palate, with a range of salty and peaty, sweet and savoury notes all coming through. The finish is very long and lingering, with a dry note appearing but then being superseded by the soft peat smoke. Top, top whisky!