{"id":1654,"date":"2016-04-08T11:33:56","date_gmt":"2016-04-08T15:33:56","guid":{"rendered":"http:\/\/whiskyanalysis.com\/?p=1654"},"modified":"2017-10-08T15:23:02","modified_gmt":"2017-10-08T19:23:02","slug":"caol-ila-12-year-old","status":"publish","type":"post","link":"https:\/\/whiskyanalysis.com\/index.php\/2016\/04\/08\/caol-ila-12-year-old\/","title":{"rendered":"Caol Ila 12 Year Old"},"content":{"rendered":"

Caol Ila is a high-capacity malt distillery, from the Islay island of Scotland. As you would expect for the region, most of its production features the use of peated barley (although it does make some unpeated whisky as well).<\/p>\n

Caol Ila (typically pronounced “Cool-EEL-ah” or “Coo-LEE-la”) has a long history, and is currently owned and operated by whisky conglomerate Diageo. Most of the distillery’s production is therefore directed toward the high-volume Diageo blends, where it serves as the “smokey” backbone of the flagship Johnnie Walker Black and various Bell’s blends. Fortunately for us, Diageo now also allows direct bottlings of Caol Ila single malts.<\/p>\n

Interestingly, most enthusiasts seem to consider Caol Ila’s malts to be “lightly” peated.\u00a0 Indeed, most of the Caol Ila single malts can be found in flavour cluster I<\/a> – which are less intensely smokey\/peaty than cluster J (where you will find most of the Ardbeg, Laphroaig and Lagavulin expressions).\u00a0 This is interesting, as Caol Ila actually uses a comparable level of peat to Lagavulin (i.e., typically 35ppm). Presumably, there are other aspects to whisky production at Caol Ila that attenuate the effect of peat on final whisky flavour. See my Source of Whisky’s Flavour<\/a> for more background information.<\/p>\n

Long story short, it may be more accurate to say that Caol Ila single malts are typically less extremely peaty\/smokey flavoured than those of other distilleries on the island.<\/p>\n

Here are the Meta-Critic scores for similar single malt expressions (i.e., mainly from flavour cluster I), at comparable price points:<\/p>\n

Bowmore 12yo: 8.41 \u00b1 0.25 on 14 reviews ($$$)
\nBowmore Small Batch: 8.45 \u00b1 0.32 on 9 reviews ($$$)
\nCaol Ila 12yo: 8.74 \u00b1 0.19 on 16 reviews ($$$$)<\/strong>
\nCaol Ila Distiller’s Edition: 8.74 \u00b1 0.40 on 10 reviews ($$$$)
\nHighland Park 10yo: 8.53 \u00b1 0.29 on 11 reviews ($$$)
\nHighland Park 12yo: 8.68 \u00b1 0.23 on 19 reviews ($$$)
\nHighland Park Dark Origins: 8.50 \u00b1 0.53 on 14 reviews ($$$$)
\nOban Little Bay: 8.51 \u00b1 0.33 on 8 reviews ($$$$)
\nOban 14yo: 8.43 \u00b1 0.45 on 13 reviews ($$$$)
\nOld Pulteney 12yo: 8.44 \u00b1 0.30 on 21 reviews ($$$)
\nOld Pulteney Navigator: 8.42 \u00b1 0.31 on 7 reviews ($$$)
\nTalisker 10yo: 8.92 \u00b1 0.22 on 19 reviews ($$$$)
\nTalisker Dark Storm: 8.78 \u00b1 0.13 on 8 reviews ($$$)<\/p>\n

Caol Ila is definitely well received by reviewers for this class. My review sample of the Caol Ila 12yo comes from Reddit user wuhantang.<\/p>\n

Here\u2019s what I find in the glass:<\/p>\n

Nose<\/strong>: Very peaty nose, in a moistened earth way (i.e., a peat bog). There is some smoke as well, but it seems restrained relative to the peat (although I can definitely detect the subtle smokey note of JW Black here). There is a Lagavulin-like quality to the peat that I quite like (i.e., it is “sweeter” and less iodine-rich than the typical Laphroaig\/Ardbegs to me).\u00a0That sweetness is hard to place (maybe baking bread?). There is definitely something salty here too, which helps produce a mouth-watering effect. Also slightly bitter (lemon zest?) with some grassiness rounding out the overall bouquet nicely. Quite complex and fragrant for flavour cluster I<\/a>.<\/p>\n

Palate:<\/strong> An oily texture, with a nicely balanced mix of peat, ash and smoke. Definitely not as overwhelming as the flavour cluster J malts (i.e., I can see where the “lightly smokey” moniker comes from).\u00a0 Still sweet, but with the baking bread from the nose turning into moist vanilla cake in the mouth. There’s a bit of nuttiness now as well.\u00a0 Not overly complex, but pleasant and easy going (even if you are not a big peat\/smoke-fan). I am surprised to see that it is actually bottled 43% ABV, as it tastes as smooth to me as most 40% whiskies.<\/p>\n

\"Caol.Ila.12\"Finish:<\/strong> Moderately long. Like many peated whiskies, the smoke is the longest-lasting characteristic, but it is balanced by a persistent sweetness. I wasn’t getting much in the way of fruits on the nose or palate, but there does seem to be a light fruit vibe on the way out (maybe pear?).<\/p>\n

I am not typically a fan of heavily peat-flavoured whiskies – but I quite like the Caol Ila 12yo. The nose in particular is very pleasant, with a lot going on. It is nice on the palate and in the finish as well, but somewhat less interesting here. That said, there are no false notes.<\/p>\n

I don’t know if I would recommend this as an introduction for newcomers to whisky, but it is certainly a good choice for those who like a little smoke, or want to dip a toe into the peaty\/smokey realm.<\/p>\n

Despite being an entry-level single malt, most reviewers rank this whisky as slightly above average overall (which I would agree with).\u00a0 Representative reviews are the most recent sample by Serge of Whisky Fun<\/a>, Dave Broom of Whisky Advocate<\/a>, and the guys at Quebec Whisky<\/a>.\u00a0 Even the reviewers who score this whisky a little lower tend to be very positive in their comments – see for example Ruben of Whisky Notes<\/a> or Ralfy<\/a>. Ralfy also recommends this as a single malt for beginners<\/a> to try.<\/p>\n","protected":false},"excerpt":{"rendered":"

Caol Ila is a high-capacity malt distillery, from the Islay island of Scotland. As you would expect for the region, most of its production features the use of peated barley (although it does make some unpeated whisky as well). Caol Ila (typically pronounced “Cool-EEL-ah” or “Coo-LEE-la”) has a long history, and is currently owned and operated by whisky conglomerate Diageo.<\/p>\n","protected":false},"author":1,"featured_media":1657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[28,71,80,141,17],"class_list":["post-1654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whiskies","tag-12yo","tag-caol-ila","tag-peated","tag-scottish","tag-single-malt"],"_links":{"self":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/comments?post=1654"}],"version-history":[{"count":17,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":4574,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/posts\/1654\/revisions\/4574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media\/1657"}],"wp:attachment":[{"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/media?parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/categories?post=1654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/whiskyanalysis.com\/index.php\/wp-json\/wp\/v2\/tags?post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}