Caol Ila 13 Years Old 2000 53.222 The three little pigs (58.4%, SMWS, Refill HH, 284 Bottles, 2014)
- Category: Islay single malt scotch whisky
- Origin: Caol Ila distillery
- Bottling: Scotch Malt Whisky Society Cask 53.222 The three little pigs
- ABV: 58.4%
- Cost: £51.80
- Score: 86/100
What they say:
53.222 The Three Little Pigs
Once upon a time there were three little pigs. The neat nose found the first one, a delightful hog roast with rosemary and apple sauce. There were toffee apples, smoked mackerels and wet charred wood. The second little pig was barbecued with apricots on the nose but tasted of crackling and maple cured bacon. Then came herbal notes, a sweet peat and burnt marshmallows. Water brought out old cigar smoke and foie gras on melba toast, and then the third little pig – stewed tenderly with honey and hoisin sauce. The smoky palate was both salty and sweet with a wonderful mouthfeel. And the big bad wolf lived happily ever after
Drinking tip: Dare we suggest to try this with pork, perhaps?
Date Distilled: 7 December 2000 Colour: Rapeseed oil Age: 13 years Flavour : Peated Cask Type: Refill Hogshead Whisky Region: Islay Outturn: 284 bottles
What I say:
Sampled 13th March 2015 at SMWS Queen Street, Edinburgh. The Caol Ila (SMWS Distillery Code #53) from the March 2015 Outturn.
Refractive light gold (3/20), large oily tears
Peat smoke and smoky bacon hit you first and are hard to get past/over (if you wanted to!). A classic Caol Ila nose with plenty of meaty and peaty smoke and touches of salt, a little cereal barley malt and toffee, some fruitiness like unsweetened apple sauce and a dash of lemon juice perhaps.
Oily and mouthcoating as usual, sweet and salty was the way here. Maple-cured smoked bacon, honey-roast gammon joints, touch of charred pork crackling and even a hint of liquorice, mentholic and germaline sprung to mind, malty and cereal barley before oddly fruity apple sauce though my tastebuds by now were suffering a serious beating from all this peat smoke.
Long, a little spirity and hot, plenty of peat smoke and charred oak wood and more smoked bacon