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