Caol Ila 2012 10 Year Old Whisky Lady Of The Glen 54.8%
Caol Ila situated on Islay’s north east coast is well know for it’s peaty whisky. Hannah Whisky Merchants have bottled this limited release for their award winning Lady of the Glen range. Distilled in July 2012 this whisky was first matured in a hogshead. A long finish for three years in an Oloroso sherry cask has resulted in a whisky that balances smoke and fruitiness beautifully. Enjoy this limited edition whisky for its layers of lime, liquorice and toffee notes. Bottled at cask strength this single malt is one of just 316 bottles.
|Country||Scotland||Age||10 Years Old|
|Cask Description||Hogshead/ First-Fill Oloroso Finish||ABV||54.8%|
|Year Distilled||2012||Shipping Weight||2 Kg|
|Year Bottled||2022||Description||Single Cask Release|
Caol Ila in the north of Isle of Islay was founded as far back as 1846 by Hector Henderson. The distillery is sited near Port Askaig overlooking the beautiful Sound of Islay which it is named after in Gaelic- ‘Caol Ila’. Over the years the distillery changed hands numerous times and was subsequently bought by Distillers Company Ltd in 1927. In the early 1970’s there was a complete overhaul of the old buildings and six new stills were put in place then in 2022 a brand new visitors centre opened. Much of the whisky produced goes into the Johnnie Walker blends and a very small amount is kept aside for maturing as a Caol Ila expression. The single malt is mainly made with peated barley giving the final flavour profile that classic Islay taste. In the core range there’s the Moch with no age plus the 12, 18 and 25 year olds. Also in the range is The Distiller’s Edition which has a delicious muscatel finish.
Caol Ila 2012 10 Year Old Lady Of The Glen 54.8%
Official Tasting Notes
Nose: Zesty waves of lemon peel and candied lime, with creamy vanilla and herbaceous malt in the distance.
Palate: A good balance of sweet malt, soft oak, and hearty smoke, brought together with a warming dose of anise and peppercorn.
Finish: More zest towards the finish, with vegetal peat smoke, lemon curd, cooked apples, and a helping of coastal tar.
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