Caol Ila 25 Year

I recently located bottles of this online from the U.K. for approximately $110, so I decided to purchase several as that's a good price for such a mature whisky. The only initial downsides I noticed were that Diageo dilutes these to 43% and they add color to ensure each subsequent vintage appears uniform. I suspect they might also chill-filter it, which raises the question: why Diageo? Why? I recently sampled a bottle of the 18 year old, peated Caol Ila from 2008 and was completely amazed. The fact I had multiple bottles of the 25 year old significantly increased my interest and I was eager to discover if an additional 7 years in the cask had enhanced it dramatically. Spoiler: it had not. Moving on, this quarter-century Caol Ila is a beautiful, deep gold in the glass and appears oily, with thin legs and medium-sized teardrops on the rim. This bottle was filled in 2007 at the previously mentioned 43% ABV. The aroma was characteristic Caol: bbq smoke and sea mist. Light tar and fruity bubblegum notes gently emanate from the glass as you swirl and delve deeper. Some apricot and citrus were drawn out after a considerable wait. Quite pleasant. The palate again featured meaty smoke and salty, sharp undertones. This omits the fruity notes found in the 18 year old. It remains oily and thick, even with the added water dilution, and there is very little barrel influence or vanilla sweetness. It is mostly mellow and forgiving for a Caol Ila, suggesting time in the oak. These were likely refill casks, I presume. The finish is medium to long, oily, and smoky. The salt stings the tongue and throat as it dissipates and I can't help but feel it needs a substantial alcohol boost. The final wisps of smoke return as if you've just put out a campfire and inhaled the lingering fumes deeply. It is still quite satisfying. Overall, it's not the 18 year old I just adored, but it is still a fine example of a well-matured Islay whisky. If you prefer your peated whisky with a coastal character alongside an impressive age statement, this is the whisky for you. If you can find it for $111 like I did, consider it a significant win. 4.25 stars with an extra.25 for value and relative availability/accessibility. Cheers, my friends.

Nose: A very subtle peatiness, with apple and a light briny quality. Highly pleasing, they ought to make a perfume from this... intoxicating. Palate: Here too, a light peatiness, with burnt rubber, musk, and glowing embers, all slightly sweet and oily, with sherry notes. However, these flavors, which are often intense, blend perfectly in this whiskey without being overpowering. Extremely delicate yet simultaneously warm and comforting. Finish: Medium-long, with smoked beechwood. Wonderful. A spectacular whisky, the best peated spirit I have ever tasted to date (7/5/2021): peat enthusiasts must try it, and those who don't typically enjoy it might find it to be a revelation. Rating 5.00 ___________________________________________________________ Naso: una torbatura delicatissima, con mele e leggero salmastro. Piacevolissimo, dovrebbero farci un profumo... Inebriante. Palato: anche qui leggera torbatura, con gomma bruciata, muschio, brace, il tutto leggermente dolciastro ed oleoso, con note di sherry. Ma questi sapori che spesso sono forti, in questo whisky si mischiano alla perfezione senza essere troppo forti. Delicatissimo ed allo stesso tempo caldo ed avvolgente. Finale medio lungo, al legno di faggio affumicato. Meraviglioso. Un whisky spettacolare, il migliore torbato che ad oggi (7/5/2021) abbia mai bevuto: gli amanti del torbato non possono perderselo ed i non amanti potrebbero accoglierlo come una rivelazione. Voto 5,00

I had been hesitant to try this whisky for some time. I'm a big fan of Caol Ila and was concerned it might not meet my expectations. I'm pleased to report it still managed to impress me. The nose presents wet peat, malt vinegar, shoe polish, and dried heather. The palate offers a lot of character. Its texture is quite juicy. Aggressive wood spices hit immediately, followed by dry dark malt, waxy fruit, powdered white chocolate, and a subtle finish of smoke and petrol. While this is an interesting experience to explore, it feels more like an academic pursuit in the world of whisky. Fortunately, adding a few drops of water transforms the experience entirely. The palate becomes exceptionally smooth, and wonderful juicy fruit emerges from the malty base. You trade some complexity, but it's a more than worthwhile exchange. Well done, Caol Ila.

This was a welcome surprise as a gift from several friends. What was also surprising was that, despite its age, it maintained the characteristic Caol Ila flavor profile quite well. The age had slightly diminished it but smoothed out the harsher aspects of its younger counterparts. The Caol Ila Moch we also sampled that evening seemed quite harsh in comparison. It’s a great dram for a reasonable price for a 25-year-old at approximately $180 USD. Considering the price, I would favor the 18-year-old, which is one-third less expensive, but I was very happy to receive this as a gift:-). Update: After letting it rest for a while, I appreciate this even more. Given that it is among the most affordable 25-year-old distillery bottlings available, I am rating it 4.5.

If a 25-year-old Ardbeg or Lagavulin were available for under $200, most peat enthusiasts would be thrilled. It's perplexing that this isn't the case with Caol Ila, which has always intrigued me. It's delicate, complex, and surprisingly fruity. The scent ranges from peach, lemon oil, and mild spices to pine wood, soot, and hints of sage. Flavor-wise, the peat smoke is subdued, while aromatic, citrusy, and slightly resinous notes combine with eucalyptus, honey, and white pepper. Espresso, salmiak, and even a touch of gin fade into the gentle finish. This is a superb malt that highlights the subtle character of Islay. RATING: 4.4/5.0 stars ≙ 90 pts → SUPERB [-]

Smoky and musky, with significant heat and complexity. Notes of pear and non-red fruits. The high heat is a bit intense for me, even at 43.5% ABV. Smooth, with low initial heat that builds with time, revealing more oaky, woody tannins, intense heat, bitterness, and a medicinal quality. Oaky and woody with some smoke. Creamy, complex, with low pepper and oaky raisin and grape flavors, though it does have high pepper. Strongly oaky and briny, with a very pronounced Caol Ila character of sourdough, complexity, oiliness, and woody oak. It lacks any sweetness or red fruits – unmistakably a heavy bourbon. An oaky and woody finish.