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Caol Ila is pronounced “Cull Eela”. It’s the Gaelic name for the Sound of Islay, which separates the island from Jura. For some, the distillery’s pronunciation is as remote as its location, sitting as it does on the rugged eastern coast, where it has remained hidden from view since 1846. However you say it, the fine, smoky whisky produced by generations of islanders is worth exploring.

Caol Ila 15 Year Old Special Releases 2016 Single Malt Scotch Whisky, 70cl

Caol Ila 15 Year Old Special Releases 2016 Single Malt Scotch Whisky, 70cl

70cl 61.5%
Regular price
£89.99
Sale price
£89.99
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per 
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Caol Ila 15 Year Old Special Releases 2016 Single Malt Scotch Whisky, 70cl

The Special Releases 2016 edition of unpeated Caol Ila is yet again shot through with a hint of smoke. It's a mixture of American- and European-oak-matured whisky, adding some richness to Caol Ila's nutty unpeated spirit.

NOSE

Fruity toffee and pine needles – Christmas stocking treats eaten under the tree. Behind that initial hit are farmy notes, sweet meadow flowers and grass, with a hint of distant smoke sitting at the back. It continues to develop, with lemon and lime zest appearing along with more pine notes and rosy touches.

PALATE

Big and thick, with spiced toffee and white pepper. It’s concentrated and can take water well, revealing chocolate, more toffee and a mezcal herbaceousness.

FINISH

Lingering but straightforward, with pepper and dark chocolate.

Region Bursting with powerful flavour, Caol Ila Scotch does justice to its Islay home.
Appearance Pale straw.
Body Smooth, pleasant mouth-feel: firm with a light to medium body.
Nose Subdued, citric fruitiness; a whiff of bath oil and dentist's mouthwash. A fresh and appetising nose, with little or no trace of smoke.
Palate Drinks well at natural strength; sweet start; pleasant, light fragrant smokiness and a lengthy finish.
Finish Sweet smokiness in the lingering, slightly sour finish.

Awards

Don't just take our word for it...
International Spirits Challenge Bronze 2009
The Scotch Whisky Masters Master 2010
International Spirits Challenge Silver 2011
International Spirits Challenge Gold 2014
The Scotch Whisky Masters Gold 2011
International Wine & Spirit Competition Silver 2007 & 2009
International Wine & Spirit Competition Gold 2008
San Fransisco World Spirits Competition Double Gold 2006 & 2016
San Fransisco World Spirits Competition Gold 2005, 2008-2009
San Fransisco World Spirits Competition Silver 2007
International Spirits Challenge Bronze 2009
The Scotch Whisky Masters Master 2010
International Spirits Challenge Silver 2011
International Spirits Challenge Gold 2014
The Scotch Whisky Masters Gold 2011
International Wine & Spirit Competition Silver 2007 & 2009
International Wine & Spirit Competition Gold 2008
San Fransisco World Spirits Competition Double Gold 2006 & 2016
San Fransisco World Spirits Competition Gold 2005, 2008-2009
San Fransisco World Spirits Competition Silver 2007

Expert Reviews

Insights from some of the best in the business

Iodine, fresh fish and smoked bacon feature on the nose, along with more delicate, floral notes. Smoke, malt, lemon and peat in the drying finish.

Gavin D Smith, Malt Whisky Yearbook 2015, p.93

q>This version shows its character the best, a nose that mixes seashore and grass with a distinct hint of smoked bacon. The peatiness isn’t dominant, but flows throughout the palate, scenting, lifting, and subtly changing the mix. A delicious oiliness makes it a great food whisky.

Dave Broom, Whisky Advocate Summer 2012

This is a splendid Coal Ila. It is wonderfully vibrant. Understandably, the immediate impact on the palate is the peat smoke, but there's so much else going on here, too: smoked olives, seaweed, salt and pepper, all placed on a gently sweet bed of toffee and vanilla fudge. Lingering smoke, olives, and seaweed on the finish.

John Hansell, Whisky Advocate Winter 2004

A balanced expression of peat in this version. A lot of intricate aromas in this dram.

Martine Nouet 2005, Whisky Magazine, Issue 50

Better balance than the cask strength. The peat is at same level, but a greater range of aromatics has been brought out. Complexity emerges.

Dave Broom 2005, Whisky Magazine, Issue 50

Barbecued fish and seaweed on the nose, oily bacon-fat, squeezed lemon and sweet smoke on the palate, immensely satisfying citrusy seaside barbecue of a finish.

Dominic Roskrow, Malt Whisky Yearbook 2015, p.93