One of the great things about the whisky surge over the past couple of decades has been the freedom of experimentation. With more volume moving off the shelf, distilleries need a way to stand out. Scotch, having stricter regulations than whisky in many other parts of the world, has to arguably work a little harder to be unique without alienating consumers. The Caol Ila 17 is an example of this deviation, by the simple act of not peat-drying the barley and bottling the whisky at cask strength.
Distillery: Caol Ila
Region: Islay
Age: 17 years
Strength: 55.9%
Price: $99.98
Location: Port Askaig
Nose: Medicinal, floral, caramel, nut
Palate: Salt, sticky toffee pudding, smoke, vanilla
Finish: Toffee, medicinal
Comments: It bears trying at full strength, because water will either open this sucker up or shut it down for you. Let it oxidize a bit too.
Adam – The Caol Ila 17 is a curious beast. Since this malt isn’t dominated by expected peated qualities like the distillery’s other offerings, you have to work a little harder to unearth the particular notes on the nose and tongue. There is a light floral touch with a subtle nuttiness on the nose. A flash of smoke at the outset along with a longer-lasting sticky sweetness transitions into a medium finish without pause. With water, the medicinal aspect comes out a bit more but the palate becomes a lot cleaner and less oily. The sweet and smoke are still there but blended nicely, like children after a good talking to. Takes a bit of work with the water to get it into a nice place but this can be a very smooth whisky. Reminiscent of a highland malt with a touch of smoke.
Jenny – It really helps if you sip some water and then take a sip of the scotch. It helps cool off the heat of the whisky.
Meghan – It’s close to having all the things I really want, but is missing the peat smoke. There is a nice smoke, but (and this is coming from a previous dissenter of peat) I am missing that earthy undertone that peat can bring. To hit perfection, this would also need more salinity, but then, that’s me. I like my whisky to have a hint of sea water than many find too much. I experimented with the amount of water I added, even really watering it down. A few drops are best, just enough to open things up but not enough to cut flavors. This also benefits from sitting a bit to oxidize. It is a nice one to try but I do prefer the classic Caol Ila to this offering. The cask strength is a definite plus, though the unpeated factor is a bit more of a toss up. While some whiskies bring up the beautiful image of drinking at a beach bonfire, this one is more like the damp remnants of that bonfire on the dunes the next morning. You can tell a lot of fun happened but now it’s over and you’re too late to really be a part of it. Only memories, at best, are left.
A light floral touch with a subtle nuttiness on the nose.
Michael – There’s something nutty about the Caol Ila 17. There’s more going on but it has this toasted nut quality. It reminds me of the way toasted almonds accent a salad yet also has a bready quality.
Peter – This really isn’t very memorable for me.
Caitlin – I don’t really enjoy the Caol Ila 17 at all.
Ben – It really does something to every part of my tongue. It seems to dance boldly across my tastebuds.
