Caol Ila 2014 Aged 6 Years Cognac Barrel Single Malt Scotch Whisky – Murray McDavid (700ml)

Volume: 700ml           ABV: 50%           Age: 6 Years Old          Country: Scotland Cask Number(s): 1925785 / 193 / 194 Matured In: Initial Bourbon Hogshead then 1st Fill Cognac Cask. No. Of Bottles: 1694 Not Chill-filtered Murray McDavid are highly respected in the Scotch whisky industry, mainly for independently bottling whisky after selecting and ageing the spirit in high quality oak casks. Established in 1996 by Mark Reynier, Simon Coughlin, and Gordon Wright at the closed site of the Coleburn distillery in Speyside, Scotland.  They are also known for the purchase of the closed Bruichladdich Distillery in 2000 and reopening this dormant distillery. They did such a good job of restoring production it was sold to Remy Cointreau in 2012 with a considerable profit. This independent bottling by Murray McDavid has been initially matured in five 250 litre refill ex Bourbon Hogsheads for no less than 5 years. It was then finished in three 1st fill Limousin Cognac Casks for no less than 12 months. After being matured for no less than 6 years in high quality oak casks it was bottled at 50% ABV as part of the Murray McDavid Benchmark limited release series. Only 1694 bottles were produced for worldwide distribution.

Our Tasting Notes

Nose: Apple wood smoke, poached apples, maritime, ginger spice. Taste: Smoky, bold, oily, sweet peat, pickled ginger, stewed apple, salted caramel. Finish: Clean and fresh, long and smoky.

About The Distillery

The Caol Ila Distillery, The name Caol Ila comes from the Gaelic ‘Caol Ila’ meaning ‘Sound of Islay’ which is the stretch of water which separates Islay from Jura. The distillery was founded in 1846 and has been very successful through its long history. The distillery draws water from the nearby loch which is surrounded by myrtle and heather. As did most distilleries it closed during the Great Depression from 1930 to 1937 and was reconstructed from 1972 to 1974. Juggling between old traditional methods and modern methods of using new technology. This distillery produces whiskies that have chocolate, citrus and floral notes as well as tangy and peaty, which is typical of an Islay whisky.