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Caol Ila 12 Year
Single Malt — Islay, Scotland
Reviewed
August 2, 2017 (edited April 25, 2021)
I think it's time I ventured off from my comfort area of Ardbeg, Laphroaig and Lagavulin. Trying not to be prejudice is difficult when you already hear that this is a light whisky, even for an Islay. Let's give it a whirl. Mmm, nice peat and smoke on the nose. I do sense a lemony note, and I hope it's not there too much on the palate. It reminds me of the nose of a Lagavulin 16, with some vegetative notes there, but not as intense. It smells a lot like a cured Virginia ham to me. Taking a "bite"... wow, this is the long, lost, immature cousin of Lagavulin 16, that's a tad younger. Lots of similarities, for sure. Hmm, the only thing disappointing to me is the finish. Short, but I must say a nice smoky and oily flavor. No water is needed for this 43% ABV, and I think it would kill what makes it a nice dram. I am intrgued, and I might have to go looking for that 18. With this bottle costing 75 smackeroos though, I am cringing to see the damage. Thanks to Dreaming of Islay for the sample.
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CI and Lagavulin both use 35 ppm barley from Port Ellen maltings (not the old distillery, just the mega-facility on the island, which provides some portion of the maltings for everyone on the island, including Laphroaig, Ardbeg, Kilchoman, etc.). But the still use is very different. There are a lot of details in this article: http://www.drinkspirits.com/scotch-whisky/behind-the-scenes-caol-ila-islay-whisky/
@ Pranay, lol I couldn't manage my way out of a paper bag, but a distillery job might be fun. As far as my knowledge is concerned, I pick up tidbits of info here and there.
Why is it when I read or hear Diageo the Darth Vader music from Star Wars pops into my head? 😀
Paul's comment explains a lot. My thoughts when tasting Caol Ila 12 and Lagavulin 16 side-by-side were that peat levels were similar. If it makes sense, it seems the Lag was "darker" and the Caol Ila was "brighter" and a bit more citrusy. I will have to try them side-by-again and pay closer attention.
I always learn so much more from Paul's comments. Paul---you missed your calling as a distillery manager. If you ever change fields, I'll gladly be a passive investor ;-)
If I remember correctly I believe that Lagavulin and Caol Ila use the same barley with the same peat level since they are both owned by Diageo and are in the same region. The stills and casks would be the only difference, and I'm not even sure the casks would be all that different. Nice review
It's been a while since I drank a bottle of this. Maybe time to reacquaint.