Every time I want to buy some new scotch that I have never tasted before, I always come to your channel!!! You are like the perfect guide to single malt scotch !! Thank you Ralfy:)
"That is bullshit". Ralfy, you're the best. You taught me so much about how to enjoy spirits, during all these years. If only people were learning more from people like you.
Out of all the Islay Malts, Caol Ila 12 is my favorite followed by Ardbeg 10 & Lagavulin 16. Caol Ila 12 for me is the most balanced peated whisky of the islay malts. Have been enjoying Paul John Bold off late - Cheers Ralfy & Malt Mates
@@Kvs-vf9nt It's because it's chill filtered and colored. Hopefully now with the re-opening of the distillery they'll catch on to the fact that this has fallen out of favor and we'll see some integrity bottlings I agree though it's still a great malt and it has a place in my personal top 5.
yes....caol Ila is less 'complex' than some of its Islay cousins...BUT.....that is part of its uniqueness....its a fresh summery whisky, very herby.........i'm a fan.
I tried this one thrice over the past 2,5 years (two samples, one glass at a bar)...and tonight I've fallen in love with it. After this realization I instantly looked up this video and enjoyed it with you. Thanks for your insight and company!
Yes you are right of course. I have a bottle of Caol Ila 12 from 2011 with the all black box (without the beige stripe) and in a direct comparison the new Caol Ila is more watery, sweeter, less oily and slightly more astringent. I prefer the older batch, my friend prefers the new one as he says it's more fruity and sweet. I may have mentioned before but I have done the Caol Ila Age game a few times with friends. Three glasses. 12 YO, 18 YO and 25 YO. Comparing the 3 you have the bigger peat hit with the 12 YO. Loads and loads of lemony seaweed. The 25 YO has almost none. The 18 YO still has the peat but it's more subdued with loads and loads of fresh luscious ripe yellow and orange fruits. The 25 YO has these fruits but they are less fresh, even over ripe and stale. The 18 YO has more fresh wood spice. The 25 YO again is slightly stale. Conclusion. For me, the 18 YO hits the sweet spot although I love the 12 YO as well with all that burnt lemony seaweed. Yummy. I won't be spending all that money again on the 25 YO when the 18 YO is far better. I'd give the old Caol Ila 12 a 90. The new one an 88. The 18 YO a 92. The 25 YO an 81. I was going to buy another 18 YO whilst in London but I might take your advice and search out an independant bottling. After a bit of research, there are not many of them at cask strength. Most at 46% abv, 7 Years or less. The Cask Strength and 8 YO or more all start at £200 and up.....I'll keep searching.
Reb, agree about the 18 YO. And interesting that the latest 12 YO is less oily than previously. Auction sites are a good place to seek out independent Caol Ila's - I've been successful there.
Correct. If the cask is active (say 1st fill or refill) and the spirit spends too long in the wood then it loses its natural esters and oils and absorbs too much tannin from the wood. It can destroy a wine or whisky. Look up the term "woody" with regards to Chardonnay maturation. Whisky can also be over-aged. I've drunk 30 year old Bruichladdich (pre-Mark Reiner days) where the whisky tasted like saw dust and acorn shells. On the other hand, if the cask was say 3rd fill and already tired, worn out, you can have a whisky matured for 40 years and wood influence is still negligible. This has happened to a few Dalmores as well as many others where they recask them and finish them in active sherry casks for 6 months to a year.
I remember being exposed to Caol Ila 12 or perhaps 18 in the 1990s after a great meal in Venice, Italy. My host asked if I wanted to try this whisky, I never heard about it, and I was not really a whisky connoisseur. So try I did, and it tasted like cough syrup, I did not really understood it. Forwarding to 2020, as I am nosing and sipping a wee dram of Caol Ila 12, I must say it tastes very different from my memory of it. Not as strong or medicinal, and less oily too - an easy version of the spirit. Maybe thirty years of experience have deepened my understanding of whisky, or maybe was the 18 yrs old that I tasted 30 years ago
Tried for the first time this week. Tried with water, then without. Much preferred without, and was pleased to see you thought the same. I actually prefer Talisker without water too. Enjoying this bottle slowly. As I get through the bottle my opinion of it generally changes, and I'm enjoying this one more and more.
Ahoj ralfy. We all say the good old days were the best.... Well in my opinion we are in the good old days.now.! Ten years down the road it will be the good old days again? Happens with every generation. One cannot change, change.. It is a universal constant or change? The present is soooooo real.. The present is a gift of life. Thanks for your philosophy of life. NAZDRAVYA fron Slovakia...
Following Ralfy's lead, I almost always add a drop or two of water to a malt to open it up. The exception to this rule for me is most Islay scotches. In my experience, water does not improve, and in fact diminishes, almost all Islay malts. Interesting to hear him say this Caol Ila does not benefit from water. One exception to the exception: I have several cask strength independent bottlings of Islay scotches (mostly SMWS). Those require a bit of water.
Just had a bottle over last 2 weeks, great whisky. Just found this review, and does it impart some knowledge and good spirit. Thank you for sharing your wisdom with me. Cheers! Greetings from Hungary.
i bought an caol ila 12 and an oban 14 and opened them side by side for comparisson. being less smoky i tasted the oban first and collected impressions, after only one zip of caol ila allof my memories and impressions of the oban were gone. i really love this smooth smoke. i never even considered myself even close to being a smoke-kind of guy before that.
the more i watch your videos, the more i feel like leaving whisky behind for people who can really enjoy it. like, i will never taste the grapefruit in a caol ila for example. i'll stick to cheap stuff, but i'm bringing old pulteney 12 with me, i dont know why but its just lovely
Long time fan here. Just wondering, have you thought about making the image for the video on youtube, a picture of your final score? It would make an amazing scotch buying guide for beginners, they would be able to choose videos based on your ratings
Since I've heard that the bourbon casks impart notes of vanilla at least sometimes (not a flavor for me much), and that oloroso sherry is dry(thumbs up to that), I'm really narrowing down drams that may be favorable to me. That said it will be interesting to test theories when trying ones that seem will be less favorable too. Thanks for another review Ralfy!
Absolutely agree about independent bottling. Got a Caol Ila G&M one off 10 year bottling at cask strength. Still a bit raw but shows signs of that richness at 57.9% you spoke of. I'll have to mix some in with the 12 as per your recommendation. Thanks again!
Hi Ralfy, I'm pretty new to single malts, thank you very much for your wonderful reviews and understanding of single malt Scotch whisky . Im so getting into the tasting thanks to your reviews. Would never have believed that there is so much to enjoy!! (Lagavulan , Ardbeg, Caol Ila, Glenmorangie, Glenfiddich, Aberlour, Old Pulteney) are some of the malts I have tasted based on reviews, love all of them especially the Islay malts!) There are so many its a bit confusing, but Ive stuck with the reviews and absolutely enjoying the experience. Thank you Sir!
Watching this after having tried a Caol Ila 7 year old Master of Malting dram. First Caol Ila and such a great experience - definitely want to try more.
just had a hunt round the back of the cupboard for my caol ila 12yo, found it, had a lot less remaining than I remember tho. I did however find 2/3rds of a hakushu 12 I was convinced I drank and an unoped johnnie walker double black! thanks ralfy!
I did get upset Ralfy when Dalwnnie cocked up. They went from exceptional (in my opinion) to under-par. You have discussed with me the probability that it was bad casks.But I did get upset - because there was an emotional attachment connecting good Dalwhinnie to an event in my life. There it is.
I have my second bottle Caol Ila 12 years and now a bottle of Chaos (Caol Ila 12 year) from North Star Spirits, they both smell and taste complete different until th bonfire smoke kicks in. Then they both are very similar. Absolute delicios whisky. Slainte !
Am I the only one that finds the nose on the caol ila funky? Like fish oil or wet rope smell, or Cardamom. Edit: The nose tamed down a lot since uncorking the bottle. It seems it was just too funky after opening but since has turned into a wonderful whisky. Wow, big change in a couple days. It’s now in my top 4 peated list. Always something to learn.
One off the few 43% I actually like. Same with lagavulin 16. But I like this one better than the 16. I like the Lagavulin 8 the most off all the very affordable ones. No scrap that the 12. It's still good but yeah you have 2 and a third bottle off Coal ila 12 for it so yeah. I also bought kilchnoman small batch (bourbon, Px sherry and oroso sherry Belgium )only 900 bottles made for 17eu more(64 euro) and have to say okay I like them both. I love evey Islay, and Islands and some highlands and some off all scotches. But what is with a lot off people that say Caol Ila misses something. I enjoy It for what it is. And now I watch the vid. Greets. Edit thanks Ralphy you like it too👍
Thanks as always for your thoughts on Caol Ila and other matters. My current "house" blended Scotch is a bottle of Old Smuggler to which I've added about 50 mL of G&M 8yo bourbon-matured cask-strength Caol Ila. It's very tasty, and nearly all due to your suggestions (Old Smuggler for one, IB Caol Ila for another, and messing about with blending at home for a third.) Especial thanks, then.
From your description it sounds very similar to the bottle i bought 2 years ago. I enjoyed that one very much. Conisdering price/quality i think I'd prefer the standard 12 over most indies at 50+€. Love the brown bottle, very classy.
Some whiskies you prefer them not to lose their original flavor, not to oxidize or get corrupted by opening in any way. For instance Laphroaig 10 I prefer not to leave open more than 4/5 weeks.
First time I bought Coal Ila 12 in 2007 and since then I love it. In my experience the best way to get into it is to nose and taste it side by side with another islay whisky
The first experience I had with this whisky was last summer, overlooking the docks of Seward, Alaska, munching on the most delicious crab cakes, watching the fishermen bring in their catch with the fog rolling in after them. I almost bought a bottle a few days later, but I couldn't bring myself to do it. I'm afraid I have only set myself up for disappointment with such an outstanding first malt moment. After all, we smell and taste with our memory most of all. So, for now, I am OK with simply letting the long finish of that moment linger. Maybe someday I'll come back to Caol Ila.
Too the coals directly. Got the briquettes white hot, put the peat around the periphery. The peat created a lot of smoke. I've done this twice. Once with burgers and once with beef kebobs and bacon wrapped tenderloins. The peat does impart flavor. Those tenderloins were fantastic. I put the peat on at the end of cooking and sealed off the vents. Kept the meat in for 3-4 minutes. Doesn't take much peat to generate a lot of smoke. It was more subtle than overwhelming.
I have a theory that very few other pallets seem to agree with, but here it goes! In my own experience, there seem to be three kinds of spirits: 1) Exquisite yet fragile spirits that become more general in flavor over time, quickly becoming bitter and unpleasant; 2) Solid, "thick-skinned" spirits that are resistant to air and whose flavor remain quite stable over longer periods of time; and 3) Character spirits that are off-putting or challenging (or perhaps young or just plain bad spirits!) but whose flavor improves over a period of weeks or months or years. Sadly, though I've only been drinking seriously since 2013 (2 bottles p/month as an average) I find the first category is by far the most common. I find it frustrating and for those spirits that I know will degrade in a hurry I am sorely tempted to drink them quickly!
I did add about 1/4 of a ts without it thining out. It was a first pour out of a new bottle. I'll check it again when I get more air in the bottle. Overall this is one I'll buy again.
It is one of my favourites. There is a lot of snobbism related to Islay whiskies. To a lot of afictionados, this is said to be an uninteresting whisky when compared with Laphroaig 10 and Lagavullin 16 which are also great in their own rights. They come from the same area but cannot be compared from my point of view.
I have compared this to both laphroaig and lagavulin. This is simply the best! Lagavulin is 2x the price for a poorer experience. I am nothing but happy with caol ila.
I tasted this one the last time I visited the distillery, and yes, great one. I still need to buy a bottle of this 17yo. I think it's even better than the 15 yo that I have (just my opinion).
Caol Ila Gordon & McPhail 13 year old 46%abv non chill-filtered, natural colour.... Lifts the official bottling of the 12 year old beautifully and makes for a very full pleasing experience.. "Just saying" :) :)
Hi ralfy, I tried this with water of a spoon there was very slight change in nose but the taste was more peat and sweet, but the burn/warm or spicyness hasn't changed, i would also recall this taste in bushmills original minus the peat
Yes, like rotten damp wood or fish oil. It’s the funkiest peat I have ever smelled. Tbh I did not like it at all. The taste however was very pleasant. I still prefer laphroaig, Ardbeg and Lagavulin. The funny thing is we’re in the minority. Most people pick up apples and fresh magnolias. Wtf?! 😝
I still remember when I bought my first bottle of Caol Ila a few years ago. There was only one distillery bottling on the shelves...but 6 independent bottlings!
Hi Ralfy. I'm of a similar opinion with this one. I was gifted a Caol Ila 12 5-6 yrs ago and loved it. I picked up another bottle a month in duty free and felt a little disappointed. Still nice but I couldn't put my finger as to what had changed. .. On another note I recall you mentioning a few reviews back tour curiosity regarding New Zealands South Island peat deposits. I discovered when back there a few wks ago Thomson Distillery has a few releases inc a couple of peated numbers. Not sure of availability over in Europe but you might have success with online enquiries.
Hi Ralfy, I think it's great that you review whiskies from time to time. In the last part of this review you pointed out an important aspect of whisky taste (IMHO): the quality of the barley used: type of barley, soil, weather conditions of that year). Like in wine, id' like to know the infuence of the ingredients on the whisky. I'd welcome your opinion on the quality of barley. GRTZ, Gerrit
Thanks for another great review and all you do Ralfy! But why, Ralfy, oh WHY do you continue to deprive yourself of the Bold Bourbony Bounty that is Eagle Rare 10yr? Why must you suffer so? Pro tip: there is a shady practice in the bourbon industry of moving the age statement to the back of the bottle, and then eventually ditching it years later when no one (except malt maniacs) is looking.....Elijah Craig 12 yr recently suffered this fate. Eagle Rare's statement is now on the back of the bottle. Buffalo Trace says no plans to ditch it, but Ralfy, you know the bottom line is the great decider! So hurry and get to the 10 year before it is suddenly no longer the 10 year! - Eagle Rare fan
Great! Hope I didn't annoy you too much pushing for it! It will be fascinating for many here in the USA to hear your thoughts. You know where I stand on it, but some people find it too simple or sweet! enjoy and look forward to it.
Hello Ralfy, when you talk about the change that occurs with us, our sense of taste and smell, could you also by extension discuss the change that must occur in master blenders over time?
Gorgon&MacPhail bottlings of Caol Ila are a-mazing! 2003 and 2001. And they are the key to decode the origin of Finlaggan Cask Strength, diluted a bit of course ;-)
Variations - 1. Another reviewer complained that Caol Ila 12 smelled like rubber. 2. About an hour ago, I detected: a. smell of figs; b. smell of a flower (orchid?); and c. smell of fresh bacon. Go figure, right!?
when is Bowmore Darkest 15 up for rewiev. besides Talisker 18 this is in my regards the best single malts considered the price. I'm sure e150 is in both, but the taste and smell is most important to me... best regards Dag-Kristian
I'm brand new to whiskey. Picked this up along with Old Pulteney 12 and Highland Park 12 based off of your video containing recommendations for beginners. Would you revise that group of three bottles if you were to shoot the video again today?
Hey Ralfy I just bought a bottle of this Whisky thanks for reviewing it. And in the process I was wondering what would your favourite Whiskies be for each state of the season. Like for example your preferred choices that work best right now in spring? (Maybe Springbank? ;) I've seen you reviewed winter batches. But what about the other seasons like in summer. Do you prefer floral notes or lighter Whiskies that time? Maybe I missed it in your videos but would it be great if you could speak on how the seasons effect your choice of drum you choose. What are classic malts styles for Spring Summer Fall Winter?
ralfydotcom Alright, because for me our 4 seasons definitely play a role on my mood :) And your videos often led me to the right whisky at the right time based on the tasting notes. Like a whisky that carries notes of All Spice or Cinnamon, Black Pepper, cloves and cardamon are usually winter winter notes. Floral and fruitier notes like fresh apple , people tend to connect with spring. Typical summer notes would be coconut pineapple citrus fruits and so on. And perhaps sherried whiskies also smoky would probably be great for autumn.
It was my first single malt many years ago! And i haven't tried it for many years. I've remember it as iodine and smoky. After all my experience i'm afraid now it gonna sounds different to me. Ralfy, can you give an advice for iodine/maritime/briny scotch to sip?
Hi Ralfy, informative as always. Im not a huge peat fan but find Caol Ila gentle enough for my taste. I quite like the peaty/coastal and fruit mix I get from Highland Park, I am considering venturing into their older bottlings but prices jump quite high from the 12yo to 15yo+. So I am tempted to give Oban a try, are there any other distilleries that I should consider with this profile?
ralfystuff Thanks Ralfy, very much appreciated!! Have Glen Elgin 12 on my list, will also seek out Glenturret and Glen Ord, I have not considered them before. Will seek them out. Thanks again! Cheers.
After video 433 where you reviewed this and at the end added an independent bottled drop to the glass... I did an odd thing.. I have recently become taken with Sherry Casked Malts... And I don't have one.. So I added a tiny pipettes worth (less than a ml) of 20 year old Port to the glass before I added water... Am I sick, drunk? Or a genius? I think it was genius.... Will add 40 year old Port next time... Oof.. Nice.
Oh yeah.. I love English Mustard but I never picked up on it.. It is the distinct taste of Coleman's made from Powder as opposed to their Paste version.
Coal Ila likely doesn't have control measures for bulk barley and is being send via Port Ellen through Diageo, unlike most breweries would. Smaller breweries consistently use the same type barley from the same Maltings and supply chain of farms and yeast strains for a consistent product. All Diageo cares about is yield, for the blend market and the cost of the raw barley. You think distillers would have looked into many years ago, or maybe they did. Most countries that grow great barley have high tariff on it for protection from industrial farming.
To me the Caol Ila 12 has always had a hint of Mescal or Tequila in a very good, complex way. Am I off here? I do understand the blasphemy... Caol Ila 12 is my favv, bang for buck ;)
There was a big experiment by Horst lüning from whisky.com about chill filtration. The results are, that it's not possible to distinguish chill and unchillfiltered whisky by blind tasting. I do prefer unchillfiltered whisky but I will most likely not be able to notice the difference if the abv is at the same level. So I have my doubts if you can pick them out in the same setting? I think E150A is a bigger crime! ; )
I saw that too. My thoughts: 1. If you can tell by the presence of "scotch mist" that a whisky is unchill-filtered, then you can' t possibly "unknow" that - you won't be tasting it blindly. We don't eat with eyes blinded and we shouldn't drink that way. Whether or not it's purely psychological (or psychosomatic), you'll still enjoy it more. Just like you tend to enjoy better looking food (assuming it has the flavor to back that up). I'm sure it's entirely possible to produce anemic/dull malts even if cask strength and unchill-filtered. 2. Ability to taste so many notes in wines and spirits (coming from various organic aromatics, esters, etc.) is in itself an outlier in humans. Most people can't really tell the really high end wines and spirits from regular high quality mass produced varieties. And it's not anything to do with "sophistication", it's just pushing the envelope of typical human organoleptics. So just because "most" whisky lovers can't tell, doesn't mean nobody can. Everyone can improve with practice, so it may still be intrinsically valuable. 3. Some bottles actually say this on the label, i.e. "not chill-filtering preserves natural flavor", etc. - distilleries acknowledging that it makes a difference, so someone's wrong. Granted: chill-filtering is not wrong (and probably desirable for mixer blends, standby "decanter whiskies", etc.) but perhaps it's wrong to insist that it makes no difference. Some bourbons/tennesseans actually "brag" about being chill-filtered (IIRC Dickel). If it's so great, put it on the label in big letters ;)
+Alex in the end of the day, a well made and matured whisky is not getting worse with chillfiltration.and a not so good whisky is not getting better by presenting it unchill filtered. I don't have the skills to tell the difference (as most people I guess) but I can say I have experience with whisky and know something of distilling and maturation. and the chemical process. but never the less I'm terrible at blind tasting! and guessing the distillery
Every time I want to buy some new scotch that I have never tasted before, I always come to your channel!!! You are like the perfect guide to single malt scotch !! Thank you Ralfy:)
"That is bullshit". Ralfy, you're the best. You taught me so much about how to enjoy spirits, during all these years. If only people were learning more from people like you.
Out of all the Islay Malts, Caol Ila 12 is my favorite followed by Ardbeg 10 & Lagavulin 16. Caol Ila 12 for me is the most balanced peated whisky of the islay malts. Have been enjoying Paul John Bold off late - Cheers Ralfy & Malt Mates
4y later. I don't know what most people against Caol Ila 12 but I like it a lot too.
@@Kvs-vf9nt It's because it's chill filtered and colored. Hopefully now with the re-opening of the distillery they'll catch on to the fact that this has fallen out of favor and we'll see some integrity bottlings
I agree though it's still a great malt and it has a place in my personal top 5.
@@truthxbl Believe me I know about that. But yeah sometimes it just tastes good. But I like unchilfilltred a lot more yes!!!!!!!!
I agree. I’m similar. For me, Caol Ila is the best. Then talisker, lagavulin, ardbeg, laphroaig, in that order
yes....caol Ila is less 'complex' than some of its Islay cousins...BUT.....that is part of its uniqueness....its a fresh summery whisky, very herby.........i'm a fan.
I bought a bottle in mid-2016. I wasn't convinced at first, but it's opened up and softened beautifully in the year I've had it.
May the years in front of you be more than years behind you. I enjoy the storytelling and history lessons about your part of the world. Cheers Sir.
I tried this one thrice over the past 2,5 years (two samples, one glass at a bar)...and tonight I've fallen in love with it. After this realization I instantly looked up this video and enjoyed it with you. Thanks for your insight and company!
Yes you are right of course. I have a bottle of Caol Ila 12 from 2011 with the all black box (without the beige stripe) and in a direct comparison the new Caol Ila is more watery, sweeter, less oily and slightly more astringent. I prefer the older batch, my friend prefers the new one as he says it's more fruity and sweet.
I may have mentioned before but I have done the Caol Ila Age game a few times with friends. Three glasses. 12 YO, 18 YO and 25 YO. Comparing the 3 you have the bigger peat hit with the 12 YO. Loads and loads of lemony seaweed.
The 25 YO has almost none. The 18 YO still has the peat but it's more subdued with loads and loads of fresh luscious ripe yellow and orange fruits. The 25 YO has these fruits but they are less fresh, even over ripe and stale. The 18 YO has more fresh wood spice. The 25 YO again is slightly stale. Conclusion. For me, the 18 YO hits the sweet spot although I love the 12 YO as well with all that burnt lemony seaweed. Yummy. I won't be spending all that money again on the 25 YO when the 18 YO is far better.
I'd give the old Caol Ila 12 a 90. The new one an 88. The 18 YO a 92. The 25 YO an 81.
I was going to buy another 18 YO whilst in London but I might take your advice and search out an independant bottling. After a bit of research, there are not many of them at cask strength. Most at 46% abv, 7 Years or less. The Cask Strength and 8 YO or more all start at £200 and up.....I'll keep searching.
Reb, agree about the 18 YO. And interesting that the latest 12 YO is less oily than previously. Auction sites are a good place to seek out independent Caol Ila's - I've been successful there.
Too long in the wood is definitely a thing.
Correct. If the cask is active (say 1st fill or refill) and the spirit spends too long in the wood then it loses its natural esters and oils and absorbs too much tannin from the wood. It can destroy a wine or whisky. Look up the term "woody" with regards to Chardonnay maturation. Whisky can also be over-aged. I've drunk 30 year old Bruichladdich (pre-Mark Reiner days) where the whisky tasted like saw dust and acorn shells.
On the other hand, if the cask was say 3rd fill and already tired, worn out, you can have a whisky matured for 40 years and wood influence is still negligible. This has happened to a few Dalmores as well as many others where they recask them and finish them in active sherry casks for 6 months to a year.
I remember being exposed to Caol Ila 12 or perhaps 18 in the 1990s after a great meal in Venice, Italy. My host asked if I wanted to try this whisky, I never heard about it, and I was not really a whisky connoisseur. So try I did, and it tasted like cough syrup, I did not really understood it. Forwarding to 2020, as I am nosing and sipping a wee dram of Caol Ila 12, I must say it tastes very different from my memory of it. Not as strong or medicinal, and less oily too - an easy version of the spirit. Maybe thirty years of experience have deepened my understanding of whisky, or maybe was the 18 yrs old that I tasted 30 years ago
Completely agree. Caol Ila 12 was what made me fall in love with Scotch, but it just isn't the same anymore. I love the darker smokier version.
Tried for the first time this week. Tried with water, then without. Much preferred without, and was pleased to see you thought the same. I actually prefer Talisker without water too. Enjoying this bottle slowly. As I get through the bottle my opinion of it generally changes, and I'm enjoying this one more and more.
Hey Ralfy, you've given us a mini-tour of your whisky collection... how about a tour of the bothy?
Favorite place is the outdoor peat fire nook.
I love the New Years' fire nook reviews
rhirsch81 I would really appreciate that!
Ahoj ralfy. We all say the good old days were the best.... Well in my opinion we are in the good old days.now.! Ten years down the road it will be the good old days again? Happens with every generation. One cannot change, change.. It is a universal constant or change? The present is soooooo real.. The present is a gift of life. Thanks for your philosophy of life. NAZDRAVYA fron Slovakia...
Thank you Ralfy for sharing a malt moment with me! And for your knowledge and sensibility that you share!
ralfy, thanks for going through the chore of having to revisit Caol Ila. The things you suffer through for us!
Following Ralfy's lead, I almost always add a drop or two of water to a malt to open it up. The exception to this rule for me is most Islay scotches. In my experience, water does not improve, and in fact diminishes, almost all Islay malts. Interesting to hear him say this Caol Ila does not benefit from water. One exception to the exception: I have several cask strength independent bottlings of Islay scotches (mostly SMWS). Those require a bit of water.
Just had a bottle over last 2 weeks, great whisky. Just found this review, and does it impart some knowledge and good spirit. Thank you for sharing your wisdom with me. Cheers! Greetings from Hungary.
i bought an caol ila 12 and an oban 14 and opened them side by side for comparisson. being less smoky i tasted the oban first and collected impressions, after only one zip of caol ila allof my memories and impressions of the oban were gone. i really love this smooth smoke. i never even considered myself even close to being a smoke-kind of guy before that.
. . . all part of the malt-journey !
the more i watch your videos, the more i feel like leaving whisky behind for people who can really enjoy it. like, i will never taste the grapefruit in a caol ila for example. i'll stick to cheap stuff, but i'm bringing old pulteney 12 with me, i dont know why but its just lovely
Long time fan here. Just wondering, have you thought about making the image for the video on youtube, a picture of your final score? It would make an amazing scotch buying guide for beginners, they would be able to choose videos based on your ratings
Always top-notch reviews - you haven't steered me wrong yet. Well done sir!
I find it great that you keep us up to date with the well known scotches!
This is a quick watch on my tea break, as ever thanks for the review Ralfy.
Since I've heard that the bourbon casks impart notes of vanilla at least sometimes (not a flavor for me much), and that oloroso sherry is dry(thumbs up to that), I'm really narrowing down drams that may be favorable to me. That said it will be interesting to test theories when trying ones that seem will be less favorable too. Thanks for another review Ralfy!
Absolutely agree about independent bottling. Got a Caol Ila G&M one off 10 year bottling at cask strength. Still a bit raw but shows signs of that richness at 57.9% you spoke of. I'll have to mix some in with the 12 as per your recommendation. Thanks again!
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wow ralfy. you're the best whisky reviewer i've ever seen. 10/10
Hi Ralfy, I'm pretty new to single malts, thank you very much for your wonderful reviews and understanding of single malt Scotch whisky . Im so getting into the tasting thanks to your reviews. Would never have believed that there is so much to enjoy!! (Lagavulan , Ardbeg, Caol Ila, Glenmorangie, Glenfiddich, Aberlour, Old Pulteney) are some of the malts I have tasted based on reviews, love all of them especially the Islay malts!) There are so many its a bit confusing, but Ive stuck with the reviews and absolutely enjoying the experience. Thank you Sir!
Watching this after having tried a Caol Ila 7 year old Master of Malting dram. First Caol Ila and such a great experience - definitely want to try more.
just had a hunt round the back of the cupboard for my caol ila 12yo, found it, had a lot less remaining than I remember tho. I did however find 2/3rds of a hakushu 12 I was convinced I drank and an unoped johnnie walker double black! thanks ralfy!
narrow but deep ex hi-fi cabinets as whisky cabinets FTW
I did get upset Ralfy when Dalwnnie cocked up. They went from exceptional (in my opinion) to under-par.
You have discussed with me the probability that it was bad casks.But I did get upset - because there was an emotional attachment connecting good Dalwhinnie to an event in my life. There it is.
JW Black Label uses Caol Ila both peated and unpeated. Peated 12 YO Caol Ila blended with Talisker can really set up a great baseline.
I have my second bottle Caol Ila 12 years and now a bottle of Chaos (Caol Ila 12 year) from North Star Spirits, they both smell and taste complete different until th bonfire smoke kicks in. Then they both are very similar. Absolute delicios whisky. Slainte !
Am I the only one that finds the nose on the caol ila funky? Like fish oil or wet rope smell, or Cardamom.
Edit: The nose tamed down a lot since uncorking the bottle. It seems it was just too funky after opening but since has turned into a wonderful whisky. Wow, big change in a couple days. It’s now in my top 4 peated list. Always something to learn.
One of my favourites, the 18 is absolutely beautiful too , a great distillery.
One off the few 43% I actually like. Same with lagavulin 16. But I like this one better than the 16. I like the Lagavulin 8 the most off all the very affordable ones. No scrap that the 12. It's still good but yeah you have 2 and a third bottle off Coal ila 12 for it so yeah. I also bought kilchnoman small batch (bourbon, Px sherry and oroso sherry Belgium )only 900 bottles made for 17eu more(64 euro) and have to say okay I like them both. I love evey Islay, and Islands and some highlands and some off all scotches. But what is with a lot off people that say Caol Ila misses something. I enjoy It for what it is. And now I watch the vid. Greets.
Edit thanks Ralphy you like it too👍
Thanks as always for your thoughts on Caol Ila and other matters. My current "house" blended Scotch is a bottle of Old Smuggler to which I've added about 50 mL of G&M 8yo bourbon-matured cask-strength Caol Ila. It's very tasty, and nearly all due to your suggestions (Old Smuggler for one, IB Caol Ila for another, and messing about with blending at home for a third.) Especial thanks, then.
. . . sounds a very interesting blend. Blending is fun and creates stuff unique to your drinks shelf ! Good stuff.
Ralfy. When's the Malt Moment book coming out? Surely a book by you would be fascinating!
. . . it's planned.
From your description it sounds very similar to the bottle i bought 2 years ago. I enjoyed that one very much.
Conisdering price/quality i think I'd prefer the standard 12 over most indies at 50+€. Love the brown bottle, very classy.
I just shared the heels of my bottle of Caol Ila 12 with you on this one... I knew I was saving it for some special occasion.
Me too, just 3 yrs later :)
Some whiskies you prefer them not to lose their original flavor, not to oxidize or get corrupted by opening in any way. For instance Laphroaig 10 I prefer not to leave open more than 4/5 weeks.
Tasting notes started out sounding like a music festival line-up.
Fresh Herbal Herbage
Twiggy
Pete Smokey
...
Misses bought me this for Christmas. Absolutely loved it! 👌🏻
First time I bought Coal Ila 12 in 2007 and since then I love it. In my experience the best way to get into it is to nose and taste it side by side with another islay whisky
The first experience I had with this whisky was last summer, overlooking the docks of Seward, Alaska, munching on the most delicious crab cakes, watching the fishermen bring in their catch with the fog rolling in after them.
I almost bought a bottle a few days later, but I couldn't bring myself to do it. I'm afraid I have only set myself up for disappointment with such an outstanding first malt moment. After all, we smell and taste with our memory most of all. So, for now, I am OK with simply letting the long finish of that moment linger.
Maybe someday I'll come back to Caol Ila.
You should buy a bottle. It’s beautiful!
@@rangvald4036 I should have. Now I can't find it anywhere near me.
@@neill.m.herbert same. I ordered online!
B-B-Q'd some burgers yesterday and added some peat to the charcoal.
Directly to the charcoal? Or was that, like, metaphorical?
How strongly does the flavor shine through, then? Subtle, or quite strong?
Too the coals directly. Got the briquettes white hot, put the peat around the periphery. The peat created a lot of smoke. I've done this twice. Once with burgers and once with beef kebobs and bacon wrapped tenderloins. The peat does impart flavor. Those tenderloins were fantastic. I put the peat on at the end of cooking and sealed off the vents. Kept the meat in for 3-4 minutes. Doesn't take much peat to generate a lot of smoke. It was more subtle than overwhelming.
I could tell the difference.
Can't wait for the 1000 review,, make it special review !!
I have a theory that very few other pallets seem to agree with, but here it goes! In my own experience, there seem to be three kinds of spirits: 1) Exquisite yet fragile spirits that become more general in flavor over time, quickly becoming bitter and unpleasant; 2) Solid, "thick-skinned" spirits that are resistant to air and whose flavor remain quite stable over longer periods of time; and 3) Character spirits that are off-putting or challenging (or perhaps young or just plain bad spirits!) but whose flavor improves over a period of weeks or months or years. Sadly, though I've only been drinking seriously since 2013 (2 bottles p/month as an average) I find the first category is by far the most common. I find it frustrating and for those spirits that I know will degrade in a hurry I am sorely tempted to drink them quickly!
. . . an interesting perception !
Just opened a box of this very beautiful peatiness . Let the vegetation catch the fire rally
I did add about 1/4 of a ts without it thining out. It was a first pour out of a new bottle. I'll check it again when I get more air in the bottle. Overall this is one I'll buy again.
It is one of my favourites. There is a lot of snobbism related to Islay whiskies. To a lot of afictionados, this is said to be an uninteresting whisky when compared with Laphroaig 10 and Lagavullin 16 which are also great in their own rights. They come from the same area but cannot be compared from my point of view.
I have compared this to both laphroaig and lagavulin. This is simply the best! Lagavulin is 2x the price for a poorer experience.
I am nothing but happy with caol ila.
Have 17 y.o. Unpeated Coal Ila and is excellent. Just hints of peat.
I tasted this one the last time I visited the distillery, and yes, great one. I still need to buy a bottle of this 17yo. I think it's even better than the 15 yo that I have (just my opinion).
corleone95 Yes, wondering in a few years if we'll see a 19 or 20 y.o. expression of the unpeated.
Yes! Drinking some at this very moment. Definitely identifiably Caol Ila.
Caol Ila Gordon & McPhail 13 year old 46%abv non chill-filtered, natural colour.... Lifts the official bottling of the 12 year old beautifully and makes for a very full pleasing experience.. "Just saying" :) :)
Hi ralfy, I tried this with water of a spoon there was very slight change in nose but the taste was more peat and sweet, but the burn/warm or spicyness hasn't changed, i would also recall this taste in bushmills original minus the peat
God bless you Ralfy.
I too find, that adding water just "waters down" the whole experience with this one
I love CI and the other one you mentioned starting with A , vintage . 16:10 so true remember this thing !
Pretty much ever bottle of scotch I’ve purchased was done so after watching his video on the whisky I was interested in.
For me the peatyness has something very similar to pueer teas, which have very that very earthy, mushroomy and sheep wool notes.
Yes, like rotten damp wood or fish oil. It’s the funkiest peat I have ever smelled. Tbh I did not like it at all. The taste however was very pleasant. I still prefer laphroaig, Ardbeg and Lagavulin. The funny thing is we’re in the minority. Most people pick up apples and fresh magnolias. Wtf?! 😝
Just found this bottle in deer isle Maine. It was only $50 totally worth it!!
I still remember when I bought my first bottle of Caol Ila a few years ago. There was only one distillery bottling on the shelves...but 6 independent bottlings!
I looked at my personal whisky inventory as I was watching this video, and I have one distillery bottling (the 12 year old) and three IBs!
Hi Ralfy.
I'm of a similar opinion with this one. I was gifted a Caol Ila 12 5-6 yrs ago and loved it. I picked up another bottle a month in duty free and felt a little disappointed. Still nice but I couldn't put my finger as to what had changed. ..
On another note I recall you mentioning a few reviews back tour curiosity regarding New Zealands South Island peat deposits. I discovered when back there a few wks ago Thomson Distillery has a few releases inc a couple of peated numbers. Not sure of availability over in Europe but you might have success with online enquiries.
. . . Interesting times for NZ whiskies.
No Blackbirds Ralfy...... and your tile removed from your table.....take it you did not leave a dram out for the little people.....👍👍
Hi Ralfy, I think it's great that you review whiskies from time to time. In the last part of this review you pointed out an important aspect of whisky taste (IMHO): the quality of the barley used: type of barley, soil, weather conditions of that year). Like in wine, id' like to know the infuence of the ingredients on the whisky. I'd welcome your opinion on the quality of barley.
GRTZ, Gerrit
Got a soft spot for Caol Ila? Me too. Especially the Cask strength from Gordon & MacPhail can be phantastic. Cheers Mate.
With every Caol Ila I've had, I've always noticed a rather pleasant "wet cardboard" note on the tongue
Ahh im enjoying this one, 1st islay malt and 3rd single malt after glenfiddich 12 and glenmorangie 10 thanks to you =))
Thanks for another great review and all you do Ralfy! But why, Ralfy, oh WHY do you continue to deprive yourself of the Bold Bourbony Bounty that is Eagle Rare 10yr? Why must you suffer so?
Pro tip: there is a shady practice in the bourbon industry of moving the age statement to the back of the bottle, and then eventually ditching it years later when no one (except malt maniacs) is looking.....Elijah Craig 12 yr recently suffered this fate. Eagle Rare's statement is now on the back of the bottle. Buffalo Trace says no plans to ditch it, but Ralfy, you know the bottom line is the great decider! So hurry and get to the 10 year before it is suddenly no longer the 10 year! - Eagle Rare fan
. . . got a bottle ! review planned.
Great! Hope I didn't annoy you too much pushing for it! It will be fascinating for many here in the USA to hear your thoughts. You know where I stand on it, but some people find it too simple or sweet! enjoy and look forward to it.
There is a very good reason why my daughter is named Isla
Amazing what a single drop of whisky can deliver !
all I can say is that I am sad it took me this long to get my hands on a bottle of this
Exactly why I don’t like adding water. It just dilutes it.
Aha! Now here's my question: is it the floor or is it the table?
I like " the balance" in this whisky.
Hello Ralfy, when you talk about the change that occurs with us, our sense of taste and smell, could you also by extension discuss the change that must occur in master blenders over time?
. . . it happens, they would be the best ones to talk to about that !
Watch Ralfy's eyes as they get bigger in the end because of the glasses :D Maybe because Caol Ila is working :)
Gorgon&MacPhail bottlings of Caol Ila are a-mazing! 2003 and 2001. And they are the key to decode the origin of Finlaggan Cask Strength, diluted a bit of course ;-)
The latest, 2005, could be the best one yet. I'm not diluting that with the distillery 12. No way.
Diluting with water, mind you!
Oh yes, definitively needs a drop or two.
Variations -
1. Another reviewer complained that Caol Ila 12 smelled like rubber.
2. About an hour ago, I detected: a. smell of figs; b. smell of a flower (orchid?); and c. smell of fresh bacon.
Go figure, right!?
This is my favorite Islay great review thanks
when is Bowmore Darkest 15 up for rewiev. besides Talisker 18 this is in my regards the best single malts considered the price. I'm sure e150 is in both, but the taste and smell is most important to me... best regards Dag-Kristian
Indeed fine sir..Would love a gimpse of the rest of the bothy..
I got this last year at a discount - 23eur for the bottle. Was good, even if I'm not a peated whisky lover.
That's the point. It is mildy peated at around 25 PPM and a good introdoction into the world of peated Seaweedy Islays.
I'm brand new to whiskey. Picked this up along with Old Pulteney 12 and Highland Park 12 based off of your video containing recommendations for beginners. Would you revise that group of three bottles if you were to shoot the video again today?
Hey Ralfy I just bought a bottle of this Whisky thanks for reviewing it. And in the process I was wondering what would your favourite Whiskies be for each state of the season. Like for example your preferred choices that work best right now in spring? (Maybe Springbank? ;) I've seen you reviewed winter batches. But what about the other seasons like in summer. Do you prefer floral notes or lighter Whiskies that time? Maybe I missed it in your videos but would it be great if you could speak on how the seasons effect your choice of drum you choose. What are classic malts styles for Spring Summer Fall Winter?
. . . I never link whiskies to seasons, months or any external references as I tend to just go with the type that suits my mood.
ralfydotcom Alright, because for me our 4 seasons definitely play a role on my mood :) And your videos often led me to the right whisky at the right time based on the tasting notes. Like a whisky that carries notes of All Spice or Cinnamon, Black Pepper, cloves and cardamon are usually winter winter notes. Floral and fruitier notes like fresh apple , people tend to connect with spring. Typical summer notes would be coconut pineapple citrus fruits and so on. And perhaps sherried whiskies also smoky would probably be great for autumn.
It was my first single malt many years ago! And i haven't tried it for many years. I've remember it as iodine and smoky. After all my experience i'm afraid now it gonna sounds different to me. Ralfy, can you give an advice for iodine/maritime/briny scotch to sip?
Hi Ralfy , wonderful review. would you please also review Hiland Park 14 yrs Loyalty of the wolf.
Great vlog again Ralfy! I don't seem to hear much about Bruichladdich anymore!, do you see any on the horizon?
. . . have reviewed two this year, more next year !
Hi Ralfy, informative as always. Im not a huge peat fan but find Caol Ila gentle enough for my taste. I quite like the peaty/coastal and fruit mix I get from Highland Park, I am considering venturing into their older bottlings but prices jump quite high from the 12yo to 15yo+. So I am tempted to give Oban a try, are there any other distilleries that I should consider with this profile?
. . . Glenturret, Glen Ord and Glen Elgin, good luck.
ralfystuff Thanks Ralfy, very much appreciated!! Have Glen Elgin 12 on my list, will also seek out Glenturret and Glen Ord, I have not considered them before. Will seek them out. Thanks again! Cheers.
as a tasting note, lapsang souchong is sorely underrated
After video 433 where you reviewed this and at the end added an independent bottled drop to the glass...
I did an odd thing..
I have recently become taken with Sherry Casked Malts...
And I don't have one.. So I added a tiny pipettes worth (less than a ml) of 20 year old Port to the glass before I added water...
Am I sick, drunk? Or a genius?
I think it was genius....
Will add 40 year old Port next time... Oof.. Nice.
Hmm, update..
It has really smoothed out the explosive ending... And brought it together in a smooth but firm elongated experience.
2022 I'm re reviewing this with you. Thanks
Oh yeah.. I love English Mustard but I never picked up on it..
It is the distinct taste of Coleman's made from Powder as opposed to their Paste version.
. . . paste !
good job Ralfy
Smokehead? sounds very similar to Smokehead 43% and peated very nice whisky
Cloying is the word you were looking for. Hate it, too.
The ABC's in my area are discontinuing Caol Ila 12yo. So it's going away? Moch NAS expression replacing it? I picked up a bottle BTW.
Coal Ila likely doesn't have control measures for bulk barley and is being send via Port Ellen through Diageo, unlike most breweries would. Smaller breweries consistently use the same type barley from the same Maltings and supply chain of farms and yeast strains for a consistent product. All Diageo cares about is yield, for the blend market and the cost of the raw barley. You think distillers would have looked into many years ago, or maybe they did. Most countries that grow great barley have high tariff on it for protection from industrial farming.
. . . Interesting stuff !
To me the Caol Ila 12 has always had a hint of Mescal or Tequila in a very good, complex way. Am I off here? I do understand the blasphemy... Caol Ila 12 is my favv, bang for buck ;)
There was a big experiment by Horst lüning from whisky.com about chill filtration. The results are, that it's not possible to distinguish chill and unchillfiltered whisky by blind tasting.
I do prefer unchillfiltered whisky but I will most likely not be able to notice the difference if the abv is at the same level.
So I have my doubts if you can pick them out in the same setting?
I think E150A is a bigger crime! ; )
I cannot watch that man "mouthwash" his whisky. The sight and sounds are REALLY off-putting.
+conradbw true! but he is very knowledgeable
I saw that too. My thoughts:
1. If you can tell by the presence of "scotch mist" that a whisky is unchill-filtered, then you can' t possibly "unknow" that - you won't be tasting it blindly. We don't eat with eyes blinded and we shouldn't drink that way. Whether or not it's purely psychological (or psychosomatic), you'll still enjoy it more. Just like you tend to enjoy better looking food (assuming it has the flavor to back that up). I'm sure it's entirely possible to produce anemic/dull malts even if cask strength and unchill-filtered.
2. Ability to taste so many notes in wines and spirits (coming from various organic aromatics, esters, etc.) is in itself an outlier in humans. Most people can't really tell the really high end wines and spirits from regular high quality mass produced varieties. And it's not anything to do with "sophistication", it's just pushing the envelope of typical human organoleptics. So just because "most" whisky lovers can't tell, doesn't mean nobody can. Everyone can improve with practice, so it may still be intrinsically valuable.
3. Some bottles actually say this on the label, i.e. "not chill-filtering preserves natural flavor", etc. - distilleries acknowledging that it makes a difference, so someone's wrong. Granted: chill-filtering is not wrong (and probably desirable for mixer blends, standby "decanter whiskies", etc.) but perhaps it's wrong to insist that it makes no difference. Some bourbons/tennesseans actually "brag" about being chill-filtered (IIRC Dickel). If it's so great, put it on the label in big letters ;)
+Alex K well said. I totaly agree. I have more issues with artificial colour I have to say.
+Alex in the end of the day, a well made and matured whisky is not getting worse with chillfiltration.and a not so good whisky is not getting better by presenting it unchill filtered.
I don't have the skills to tell the difference (as most people I guess)
but I can say I have experience with whisky and know something of distilling and maturation.
and the chemical process.
but never the less I'm terrible at blind tasting! and guessing the distillery
Are Signatory bottlings always non chill filtered?