Caol Ila 1966 GM
| Category | SINGLE MALT |
| Distillery | Caol Ila |
| Bottler | Gordon & MacPhail (GM) |
| Bottling Series | - |
| Vintage | 1966 |
| Bottled Year | 1986 |
| Age | 19년 |
| Cask Type | - |
| Cask Number | - |
| Bottles Released | - |
| ABV | 58.3% |
| Volume | 750 ml |
| Label | Handwritten Label |
| Country | Scotland |
| Region | Islay |
Handwritten Label
Flavor Profile
Tasting Notes
노즈는 1966년 빈티지 카올 일라가 19년 숙성으로 도달한 옅은 토탄 연기, 짠 바닷내, 마른 보리 향이 가장 먼저 두드러진다. 58.3도의 강도가 아일라 피티드 캐릭터를 단단하게 받친다. 팰럿은 훈제 베이컨, 짠 캐러멜, 가벼운 후추가 균형 있게 발전한다. 피니시는 토탄과 해풍이 길게 이어진다. 60년대 카올 일라의 정밀한 골격이 명확히 드러난다.
AITasting Notes
Colour
pale gold
air Nose
a clean and fruity start, with whiffs of liquorice allsorts, dill and celery flight around, then a little cinchona/bitter tonic, the whole getting then more focused on everything from ‘there’, that is to say wood ashes, wet sand (the beach, really), motor oil (and paraffin), a little gentian and other rooty notes. Finally a little fresh marzipan (not cheapo confectionary), infused green tealeaves, and maybe white cherries and overripe apples. More and more coastal on ‘subsequent nosing’ powerful and quite aggressive, kind of rustic and very authentic, whatever that means. Kind of candied, peppery, peaty, with a lot of melon jam. Very unusual. With water: more ash and smoke, more classical
restaurant Palate
rather round and even kind of mellow, reminding me of old versions of Caol Ila in a certain way (pre-1974). Some liquorice, notes of salty oysters, the lemon that goes well along, then quite some nutmeg and a little cinnamon from the oak, plain wood (chewed pencil), maybe a little tapioca (faint dustiness) and finally hints of cherries just like we had on the nose (not too ripe bigaroons). Medium peatiness round and powerful, full, peppery. Loads of peat and orange liqueur, extremely rich. Smoked tea. With water: it got fabulously round and balanced. Kumquats, pepper and smoke. It’s maybe not the most complex CI ever but it’s very, very ‘full’. Very, very superb!
timer Finish
medium to long, with a nice clean ‘smoky/dusty bitterness’, apple peel, and more spices in the aftertaste (pepper and cardamom)