Tastes

The nose is intense. Beautiful and intense in the way that the Corryvreckan is, but it’s more unique and with toasted vanilla and fennel. The palate includes super intense arbroath smokies, alongside a sticky vanilla syrup and a toasted cinnamon stick...almost a bit of cinnamon liqueur finish. It lasts forever...damn. This is the best release since Kelpie, and is definitely a top 3 for me from the last ten years

Undeniably Ardbeg, though it is noticeably thinner and subdued compared to the committee release side-by-side. Star anise and fennel with loads of vanilla. Slight bay leaf on the palate, a wee bit of salt, but mostly, it’s almost a vanilla bomb if not for the intense char, cinnamon, and heather that push to the surface. Still thick and oily, despite being taken down to 46%. But, to be honest, I’m just disappointed when I compare it with the committee

Salt and brine and intense smoldering sooty peat. It’s like the smell you get when you open an oven with a fish salt-packed and baked while standing in a bog. Quite simply, it is fundamentally brilliant. There’s also the typical oak vanilla, but the European oak hits the palate heavily with a mix of wet and dry spices. The experience of drinking the CV undiluted is intense and wonderful. Just make it happen.

The nose is a vibrant vanilla heavy nose. A bit of a white wine tinge to the nose with a bit of iodized salt. On the palate, beautiful smooth peat from Ardbeg that’s settled down by a bit of the Talisker as well. Banana and Demerara sugar brings it to almost a banana’s foster topping some vanilla ice cream (along with a remarkable soapy undertone that is fascinating).

Beautiful, malty nose. It’s got some tar, rubber, the afterthought of vanilla, salt for days. And of course the peat smoke is powerful, though for me it’s less than the 10 year old. The palate has a bit of hot smoked salmon, vanilla, a bit of sherry with a slight sulphur undertone (but in a good way). There’s no doubt that this is incredible for the price.

Sooty smoke. Watery, with lots of sweet oaky spice from the sherry (PX). Vanilla and toffee. It’s thin on the mouthfeel, but a fantastic starter dram for an evening. Less of the typical Ardbeg brine on the palate (though decisively on the nose!), but it is a lovely cheaper sherry alternative to the Uigeadail.

Okay, here’s the deal. Independent Caol Ilas are often amazing. And when they kick up the ABV, even if only a bit, it goes a long way. So this bottle at this price point is fantastic, despite the fact that it’ll be hard to find outside the UK. Nose: spirit-driven nose with that kick-ass Caol Ila iodine peat; a lighter briny note than I’m used to with standard bottling a of Caol Ila, but still very present. And of course, the sherry from the oloroso adds a rich, cooked fruit and raisinesque dimension. Palate: The oloroso sherry really cuts through on the arrival; it’s a rich, voluptuously sweet, peaty, black peppery. Less salt on this Caol Ila, for sure. I prefer the briny stuff, so I’m a bit underwhelmed. But again, for the price it’s stellar. Finish: The brine finally comes at the end and it lingers. Thank God. A damp earth finish that smolders for hours. Don’t put this with a cigar because they’ll annihilate each other. And the mouthfeel is like those times when you finish a bag of over-buttered movie popcorn...which is to say, oily and delectable

Nose: I get a slight whiff of blueberry beneath vanilla, caramel, and a iodized salt smoke. Palate: toffee, smoke, a sour salt, and rich spices from the variety of oaks. White pepper. Demerara sugar on the arrival and a rich high tide sea breeze. Really nice. Finish: the white pepper sticks to your tongue; and the smoke lingers nicely at the back of the throat with a slight cinnamon.

On the nose, you’re met with a maritime peat, perhaps with a hint of clove, raspberry, and sea salt following. Palate: Demerara sugar, caramel, and earthy peat. Not so earthy as a Laphroaig (I mean, what is), but this is pretty darn close for a non-islay. In terms of body, it’s on the light side of syrupy. Very nice with the 46ish % Finish: Peat, homemade caramel, charred oak spices (clove, the bitter side of anise). This is stellar for the price point.

On the nose, brown sugar, candied green apple. Coconut sugar on the end. On the palate - the PX sweet stone fruits initiate everything followed swiftly by green apples and a mixture of tannins and powerful oaky spices. Pink peppercorn; black pepper. Finish - the bitter notes alongside the pepper remain far longer than anything else, although a finish of honey crisp emerges in the aftermath. The pepper sticks around, but everything else diminishes relatively quickly. This tasting was without water, but with just a few drops, I found it toned down some of the tannins & pepper to bring more of the sweetness to the front.