Nose Kelp in seawater, dried grass and olive brine bring green notes and salinity initially. Smoked bacon and oak char emerge with medicinal elements to add more classic distillery character. Burnt buttered toast, a touch of fresh malt and drying oak come later.
Palate Layered and complex, the palate balances peppercorn spice, wood ash, hickory and bitter herbs at first. Dried citrus peels add bite with crystallised ginger. There’s even a touch of black liquorice and anise.
Finish Slightly astringent with a finishing touch of grassy peat.
Overall Caol Ila as you know it with a few twists. Sit with it and watch it unfold.