Since 1846, Caol Ila is made up with predominantly with peated malt and resulting phenols have a huge impact on final flavor of the whisky, as does the salty coastal air that cask breathe during the maturation. Caol Ila is the gaelic name for the sound of islay, which separates the island from jura.
Caol Ila 12 is peaty and fresh, salty green vegetables with a slight sweetness of honeydew melon and hint of green nuts. Oily and uplifting with a texture which reaches to all the parts of palate without being overwhelming, which gives perceived lightness with long smoky finish. Caol Ila uses american oak to age their whisky.
The whisky that is not placed into Caol Ila single malt bottles goes into Johnnie Walker or other blends, because the beautiful balance of peat adds a wonderful complexity and mystery where needed.
Largest producer on islay in terms of quantity and owned by diageo.
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