This Adelphi Caol Ila was distilled in 2003 and bottled in 2015 from a refill Spanish oak, ex-sherry hogshead which produced 285 bottles.
|Adelphi: Definitely Caol Ila: footbaths and carbolic soap, coal tar, smoked cheddar, spearmint and industrial cleaner; then the sweet notes arrive with Garibaldi biscuits, and extra icing sugar. Smokey bacon is also in evidence.
The WSD: Sweet smoked mackrel, fresh tarmac and smoked applewood cheese. (V)
|Adelphi: On the palate, the smokey bacon is now coated in chocolate, with coal ash, cocoa, seaside fire embers, and a decent kick of chilli pepper. The maritme notes increase, becoming almost edible with Nori seaweed.
The WSD: `Icing sugar firstly then the smoke follows like eating a warm iced bun on the beach (V)
|Adelphi: Bags of sweet smoke in the long finish, with dark chocolate and cherries and plenty of bonfires. Powerful stuff.|