Until 2002, only professionals could recognize the taste of Caol Ila in a blend. The island single malt had not been bottled until that time, it was used for blends and sold by kegs. But by 2011, the popularity of the single malt “Kuol Ayla” had crossed the borders of Britain and even Europe. Fans of the drink liked the harsh iodine aroma, light peat fumigation, and a tart warming aftertaste.
Historical reference. The name of the whiskey comes from the Gaelic for “Strait of Islay”. It was there, by the strait, that the history of the trademark began back in 1846, when Hector Henderson, an entrepreneur from Glasgow, built his distillery on the shores of Loch Nam Ban lake. The water from this lake is still used in production and is one of the reasons for the soft, rounded taste of the drink.
The distillery is called the most inspiring enterprise of the island: all its windows are turned to the east, and at dawn the sun’s rays, gilding the peaks of the Paps of Jura mountains resembling the outlines of a woman’s chest, flood the workshops. The producers of Caol Ila managed to give the drink an unusually sunny golden hue. Inspired by the picturesque sunrise at the distillery, the craftsmen created Caol Ila Moch (“Dawn of the Strait of Islay”) whiskey.
The company went through five owners in the last century before falling into the hands of the British alcohol giant Diageo, which included Hart Brothers. It was founded in 1964 by brothers Donald and Ian Hart, who were originally engaged only in the alcohol trade.
They began to make their own blends in 1975, when their younger brother, Alistair, joined them. Now the company is run by his eldest son Andrew, and the distillery manager is Donald Hart’s son Jonathan. Hart Brothers Finest Collection whiskey, created by Alistair, continues to be the main brand of Hart Brothers.
Drink Features
In the development and reconstruction of the distillery, the company in 1972-1974 invested more than a million pounds. In fact, the premises were completely rebuilt, only the unique shape of the copper stills remained unchanged – sharply narrowed in the upper part. The lightness of alcohols is associated precisely with such an original design.
Malt from barley grain is dried traditionally – on an open fire, with the help of burning heather peat. Therefore, the taste of scotch is full of smoked and smoky shades, which allows it to be used not only as a digestif – “Kuol Ayla” is sometimes served with seafood, game or smoked fish.
Types of scotch Kuol Isla
- Caol Ila, 25 Years Old, 1982 (46%). The golden drink matured in American oak barrels for a quarter of a century. In the aroma, in addition to the notes of iodine and sea salt traditional for island scotch tapes, there are notes of caramel and vanilla. The taste is dominated by shades of heather honey and peat smoke. Spicy and smoky aftertaste. Recommended by connoisseurs as a digestif, but can be served with big game dishes.
- Caol Ila, 16 Years Old, 1991 (46%). The sixteen-year-old golden-straw-colored Scotch smells pleasantly of heather smoke, sea breeze, pine resin and green apples. The taste is dominated by shades of sea salt, leather, pine needles and apple. Whiskey is recommended by connoisseurs and restaurant critics as an aperitif. It is served with caviar, seafood, smoked salmon and spicy meat dishes.
- Caol Ila, 20 Years Old 1990 (46%). Light gold single malt has a slightly harsh aroma with notes of iodine, smoke, toasted bread and orange peel. The piquant but well-balanced taste is dominated by hints of heather honey, peat smoke and sea salt. Long aftertaste with unexpectedly soft fruit tones. The drink is recommended as an aperitif and digestif. It is served with chocolate desserts and seafood dishes.
