This month we are stoked to be featuring a truly limited whisky. How limited? Bloody limited! – in fact only 312 bottles have been produced. How stoked are we? – well so stoked we’re not going to beat around the bush any longer. Please all, make way for a Caol Ila 2009 vintage single cask. A cask strength whisky distilled by Islay powerhouse Caol Ila and aged in a single American Hogshead by the independent bottlers ‘Signatory Vintage’.
We actually gave this whisky a test run during the Whisky Live events we attended over the last few months. In addition to whiskies we’ve already presented to the club, we poured samples of this whisky to the attendees in order to gauge the reaction. And the reaction was fantastic! So good, in fact, that we simply couldn’t ignore this whisky as a club offering and so…
This is the first time we’ve offered a whisky from Signatory Vintage. Like Gordon & MacPhail that we are familiar with – Signatory Vintage is a Perthshire-based independent bottler. They buy raw spirit from distilleries, and age it in casks they choose themselves. Rather unusually, SV specialise in single cask offerings. As the name suggests, all the whisky in a single cask expression is from the one cask. IN the case of the Caol Ila 2009 vintage, an ex-Bourbon Hogshead is used. This means that great care must be taken in selecting a cask to match with the spirit. Any imperfections in the finished product cannot be minimised or covered up by addition of other casks. So I guess you could say this is as single as single malt whisky actually gets. One distillery, one cask. And in this case, just as it comes out of the cask, un-chill filtered and undiluted.
You’ll never taste this whisky again once it is gone – like a fingerprint, it is unique in time. 312 bottles only.
Nose: An initial burst of medicinal iodine – bandaids after BMX! – gives way to a delicate smokeyness over sweet fruit and vanilla.
Palate: Instantly coats whole mouth with a lovely medium warming spice. Malt, butter and fruit underpinned by subtle sweet smoke.
Nose: Sweet smoke, luscious – but not cloying – cured-meat saltyness and kelpy-seaside notes which linger.