Caol Ila 17 Year Unpeated

Caol Ila 17One of the great things about the whisky surge over the past couple of decades has been the freedom of experimentation. With more volume moving off the shelf, distilleries need a way to stand out. Scotch, having stricter regulations than whisky in many other parts of the world, has to arguably work a little harder to be unique without alienating consumers. The Caol Ila 17 is an example of this deviation, by the simple act of not peat-drying the barley and bottling the whisky at cask strength.

Distillery: Caol Ila
Region: Islay
Age: 17 years
Strength: 55.9%
Price: $99.98
Location: Port Askaig
Nose: Medicinal, floral, caramel, nut
Palate: Salt, sticky toffee pudding, smoke, vanilla
Finish: Toffee, medicinal

Comments: It bears trying at full strength, because water will either open this sucker up or shut it down for you. Let it oxidize a bit too.

Adam – The Caol Ila 17 is a curious beast. Since this malt isn’t dominated by expected peated qualities like the distillery’s other offerings, you have to work a little harder to unearth the particular notes on the nose and tongue. There is a light floral touch with a subtle nuttiness on the nose. A flash of smoke at the outset along with a longer-lasting sticky sweetness transitions into a medium finish without pause. With water, the medicinal aspect comes out a bit more but the palate becomes a lot cleaner and less oily. The sweet and smoke are still there but blended nicely, like children after a good talking to. Takes a bit of work with the water to get it into a nice place but this can be a very smooth whisky. Reminiscent of a highland malt with a touch of smoke. 

Jenny – It really helps if you sip some water and then take a sip of the scotch. It helps cool off the heat of the whisky.

Meghan – It’s close to having all the things I really want, but is missing the peat smoke. There is a nice smoke, but (and this is coming from a previous dissenter of peat) I am missing that earthy undertone that peat can bring. To hit perfection, this would also need more salinity, but then, that’s me. I like my whisky to have a hint of sea water than many find too much. I experimented with the amount of water I added, even really watering it down. A few drops are best, just enough to open things up but not enough to cut flavors. This also benefits from sitting a bit to oxidize. It is a nice one to try but I do prefer the classic Caol Ila to this offering. The cask strength is a definite plus, though the unpeated factor is a bit more of a toss up. While some whiskies bring up the beautiful image of drinking at a beach bonfire, this one is more like the damp remnants of that bonfire on the dunes the next morning. You can tell a lot of fun happened but now it’s over and you’re too late to really be a part of it. Only memories, at best, are left.

A light floral touch with a subtle nuttiness on the nose.

Michael – There’s something nutty about the Caol Ila 17. There’s more going on but it has this toasted nut quality. It reminds me of the way toasted almonds accent a salad yet also has a bready quality.

Peter – This really isn’t very memorable for me.

Caitlin – I don’t really enjoy the Caol Ila 17 at all. 

Ben – It really does something to every part of my tongue. It seems to dance boldly across my tastebuds.