This whisky was distilled in 2008 and spent the last 18 months of maturation in two sherry butts taken from a solera. The old wood has imparted a dusty, spicy note that plays well against the salt and brine found in Caol Ila’s spirit. Only 1206 bottles were produced.
Core FlavourBeach barbecues and sweet cherries.
Cask details2008 distillate in 2 oloroso sherry butts from a solera system.
NoseDusty dark chocolate, charcoal smoke and buttered currants. Winter-punch spice is balanced by fresher, greener notes of nettle and elderflower.
PalateMouth coating and dense, with rich Morello cherries in a thick sweet sauce – the perfect balance of sweet and sour. The peat is herbaceous, reminiscent of aged Chartreuse, and is followed by notes of bitter chocolate.
FinishCocoa nibs and Arbroath smokies linger.
- Sweet Cherries
- Bitter Chocolate