Caol Ila

Until 2002, only professionals could recognize the taste of Caol Ila in a blend. The island single malt was not bottled until this time. It was only used for blends and sold in barrels.

But by 2011, the popularity of the single-malt Caol Ila overcame the borders of Britain and even Europe. Fans of the drink liked the harsh iodine aroma, light peat fumigation, tart warming aftertaste.

History

The name of whiskey is translated from the Gaelic “Isle Strait”. It was there, by the strait, that the history of the brand began back in 1846, when Hector Henderson, an entrepreneur from Glasgow, built his distillery on the shores of Loch Nam Ban Lake.

Water from this lake is still used in production and is one of the reasons for the soft, rounded taste of the drink.

The distillery is called the island’s most inspiring venture: all its windows are facing east, and at dawn, the suns rays, gilded peaks resembling the outlines of the female breasts of the Paps of Jura mountains (pap = chest), fill the shops.

Manufacturers Caol Ila managed to give the drink an unusually sunny golden hue. Inspired by the picturesque dawn at the distillery, the craftsmen created the Caol Ila Moch whiskey (“Isla Strait Dawn”).

The company changed its five owners in the last century, until it fell into the hands of the British alcohol giant Diageo, which included the company Hart Brothers. It was created in 1964 by the brothers Donald and Ian Hart, who were originally only involved in the sale of alcohol.

They began to make their own blends in 1975, when their younger brother Alistair joined them. Now the company is managed by his eldest son Andrew, and the son of Donald Hart, Jonathan, works as the manager of the distillery.

The main brand of Hart Brothers continues to be the Hart Brothers Finest Collection, created by Elister whiskey.

Caol Ila whisky characteristics

In the development and reconstruction of the distillery in the years 1972-1974 the company invested more than a million pounds. In fact, the premises were completely rebuilt, only the unique form of copper distillation cubes remained unchanged – sharply narrowed in the upper part. The lightness of alcohols is associated precisely with such an original design.

Barley grain malt is traditionally dried – over an open fire, using burning heather peat. Therefore, the taste of scotch tape is full of smoked and smoky shades, which allows you to use it not only as a digestiv – Caol Ila is sometimes served with seafood, game or smoked fish.

Types of Caol Ila Whisky

• Caol Ila, 25 Years Old, 1982 (46%) – The golden drink ripened in American oak barrels for a quarter of a century. In addition to the notes of iodine and sea salt traditional for island scotch tape, the aroma contains notes of caramel and vanilla. The taste is dominated by shades of heather honey and peat smoke. Spicy and smoky aftertaste. Recommended by connoisseurs as a digestif, but can be served with large game dishes.
• Caol Ila, 16 Years Old, 1991 (46%) –  The sixteen-year-old golden straw tape is pleasantly smelling of heather smoke, sea breeze, pine resin and green apples. The taste is dominated by shades of sea salt, skin, needles and apples. Whiskey is recommended by connoisseurs and restaurant critics as an aperitif. It is served with caviar, seafood, smoked salmon and spicy meat dishes.
• Caol Ila, 20 Years Old 1990 (46%) – The light golden single malt has a slightly harsh aroma with notes of iodine, smoke, toasted bread and orange zest. Shades of heather honey, peat smoke and sea salt predominate in a piquant but well-balanced taste. Long aftertaste with unexpectedly soft fruity tones. The drink is recommended as an aperitif and digestive. It is served with chocolate desserts and seafood dishes.