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One of just 201 bottles charged from a refill American hogshead and bottled at 60.2%, this is a beautifully-matured Caol Ila. The peat fire of its youth now burned to embers, its smoked-meat foundation is layered with thick, ripe-fruit flavours and sweet-cereal notes, while a touch of light brine highlights its dark cocoa depths.Tasting Notes (2)
- Salt (powder)
- Dark Chocolate
Tasting notes by Billy ABbott
Sea shells, sea shores and rubber-soled plimsolls. Strands of tropical fruit rise through the gaps, pineapple chased by lemon and lime. Peaches float around the edges and medicinal peat burns on a nearby bonfire. Oily notes develop: linseed and smoked-fish-infused olive. A second wave of fruit arrives: apples, pears, more pineapple and citrus, and ripe mango. Hiding right at the back are waxed jackets, oiled leather and a handful of sherbet lemons. With time in the glass, the medicinal notes subside, pushing the waxy, fruity notes to the front and revealing an earthiness behind.
An initial oily sweetness is washed away by brine and orchard fruit: stewed apples and brown-sugar-dusted pears. A fountain of oaky spice pushes through the centre, along with hints of mint and menthol. Toffee and creamy coffee follow the spice and lead to a citrusy core of stewed orange and lemon zest. Underneath everything sits a pool of savoury earth, cocoa and salted caramel. Smoke is well integrated, appearing in peaty puffs in between layers of sweet and savoury flavour.
Sweet apple and pear fade slowly, leaving glacier mints, damp earth and sweet oak spice. Tingling menthol remains.
Tasting notes from the producer:
Delicate smoky aromas with nuances of maple-cured bacon and digestive biscuit. Sweet and creamy; flambéed banana opens into salted dark chocolate flavours. Long, lingering bonfire ember notes to finish.
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