Caol Ila 10 Year (SMWS 53.357 "Smoke and Smirr")

 

Yet another ~10-12 year bottle of single cask Caol Ila from the Scotch Malt Whisky Society ("SMWS"). In the past, I have liked a few of these, and one ("Industrial Chimney Soot") was quite distinctly good indeed. Nicknamed "Smoke and Smirr," which originates in a poem called "The Smokey Smirr O' Rain" by George Campbell Hay: 

A misty mornin’ doon the shore wi a hushed an’ caller air,
an’ ne’er a breath frae East or West tie sway the rashes there,
a sweet, sweet scent frae Laggan’s birks gaed breathin’ on its ane,
their branches hingin beaded in the smoky smirr o rain.

The hills aroond war silent wi the mist alang the braes.
The woods war derk an’ quiet wi dewy, glintin’ sprays.
The thrushes didna raise for me, as I gaed by alane,
but a wee, wae cheep at passin’ in the smoky smirr o rain.

Rock an’ stane lay glisterin’ on aa the heichs abune.
Cool an’ kind an’ whisperin’ it drifted gently doon,
till hill an’ howe war rowed in it, an’ land an’ sea war gane.
Aa was still an’ saft an’ silent in the smoky smirr o rain.

Here are the official tasting notes:

Sweet juicy langoustines were being grilled on a hickory wood fire on the beach and while we waited, we spooned up spicy, creamy bisque with freshly baked sourdough bread. On the palate neat surprisingly mellow with wisps of lavender smoke and tea tree oil, while in the finish finely diced chillies in a barbeque glaze with aniseed. Water added the smell of a smoke infused damp jumper which reminded us of George Campbell Hay’s poem ‘The Smoky Smirr O Rain’ (smirr being Scottish for fine, drifting rain). The taste was that of a smoky fruits de mer platter followed by sea-buckthorn meringue with sorbet and shortbread – very pleasing indeed. 

Sounds like prototypical Caol Ila to me: seafood, beach bonfire, chili pepper, BBQ. I am curious about the lavender and tea tree, for sure. Aged 10 years in a refill ex-bourbon hogshead, bottled at 56.7%. Let's dive into the rocky pools of Islay: 

Nose: Very typical of Caol Ila, a "clean" coastal imprint of minerals, salt, coal soot, seafood, peat, smoke, soft spun sugar, wood ash. 

With a little water: it's the same, only cleaner. Very "airy" for an Islay scotch. This is orderly, and quite well made. But it's also somewhat less interesting on the nose because of it. I want something wild and funky! 

Mouthfeel: Thin and oily. 

Palate: This is the prototypical Caol Ila experience: peat, wood smoke, chili pepper, rock salt, brine, BBQ seafood. Don't really get the lavender or tea tree oils, though. This is like Ardbeg An Oa if it graduated high school and went off to Yale. Very polished, clean, balanced, integrated flavors. You can tell Caol Ila has been doing this for many, many years. 

With water... it's still the same. Peat, wood ash, chilis, coal, salt, brine, BBQ seafood. No lavender, no tea tree oil. But highly competent. 

Finish: Typical Islay, the smoke and peat last quite a long time even as the seafood and brine fade away. Extremely typical for the style. 

Verdict: This is like every other ~10-12 year Caol Ila I've had... maybe a hair "cleaner" than most, but nothing to shake your world upside down. It's a good late night whisky, in cold weather, on a clear night when the moon oppresses you. But don't expect a riot in your mouth - this is so orderly, so ... obvious? I enjoy it, but I can't love it. Your mileage may vary.