Caol Ila 12 Years Old Single Malt Scotch Whisky

Distillery Background and History

Founded in 1846 by Hector Henderson near Port Askaig on Islay, Caol Ila—Gaelic for “Sound of Islay”—has been part of Diageo’s portfolio since 1987. After temporary closures during wartime, the distillery resumed and expanded in the late 20th century. Today it’s recognized as one of Islay’s nine active distilleries and plays a key role in both its own single malt and in blends like Johnnie Walker Black Label  .

Master Distiller and Production Philosophy

While specific names aren’t public, the current team adheres to a tradition of crafting a well-balanced, peat-driven malt. Fermentation is long and gentle in wooden washbacks, with controlled distillation in steam-heated copper stills. The aim is consistency and clarity of the Islay character—smoke, brine, and floral nuances remain central .

Source of Ingredients (Grain, Water, Yeast)

Caol Ila sources malted barley from Port Ellen Maltings, dried with moderate peat to deliver balanced smoke. Water is drawn from Loch nam Ban, and fermentation uses indigenous or proprietary yeast strains in traditional washbacks  .

Distillation Process

Using three wash stills (~19,000 L) and three spirit stills (~12,000 L), all steam-heated, Caol Ila employs a two-distillation method. A relatively fast distillation preserves the malt’s vibrant peaty character while maintaining body and oily richness  .

Maturation & Cask Information

Matured for 12 years primarily in ex-bourbon American oak casks, with some influence from refill barrels. Stored in Islay’s cool, maritime climate, the whisky slowly integrates smoke, vanilla, and salinity. Bottled at 43% ABV with chill-filtration and caramel coloring  .

Tasting Notes

Nose: Sea breeze, light peat, herbal smoke, citrus zest, and honeyed malt.

Palate: Dry and smoky entry, layered with brine, green apple, pepper, and a hint of licorice, finishing medium-long with ash, salt, and coastal spice  .

Food Pairing Suggestions

Complements smoked seafood (salmon, oysters), grilled shellfish, aged cheddar, and charcuterie. Its smoky, saline layers also work with hearty stews and dark chocolate.

Serving Suggestions and Ideal Glassware

Best served neat or with a few drops of water in a tulip-shaped Glencairn glass at around 15–18 °C. Avoid over-chilling to preserve nuance.

Storage and Aging Potential

As a matured, bottled whisky, Caol Ila 12 does not age further in-bottle. Store upright in a cool, dark place (~12–16 °C); flavor remains stable for decades if sealed and protected from light.

Grain Type & Mash Bill (if applicable)

Single malt — made entirely from malted barley.

ABV (Alcohol by Volume)

43% ABV .