43% ABV
Islay Single Malt Scotch Whisky
Islay, Scotland
The Independent Icon
Gordon & MacPhail stands among the most respected independent bottlers in the whisky world, with a heritage dating to 1895 when James Gordon and John Alexander MacPhail established a grocery business in the heart of Speyside. What began as a purveyor of fine foods, teas, wines, and spirits evolved into a whisky institution when John Urquhart joined the firm in 1895 as an apprentice. Urquhart’s vision for maturing and bottling single malts would transform both the company and Scotch whisky itself.
For over 125 years, Gordon & MacPhail has remained a family-owned enterprise, with the fourth generation of the Urquhart family currently at the helm. This continuity has allowed the company to pioneer practices that have become industry standards. When most whisky was sold as blends in the early 20th century, Gordon & MacPhail was among the first to champion single malts, bottling expressions from distilleries that had never officially released their own malts to the public.
The Discovery series, which includes this Caol Ila 13 Year expression, represents Gordon & MacPhail’s effort to guide whisky enthusiasts through the diverse flavor profiles of Scotland’s distilleries, categorizing them as either “Smoky,” “Sherry,” or “Bourbon” to highlight their predominant characteristics.
The Hidden Distillery
Caol Ila (pronounced “cull-eela”), Gaelic for “Sound of Islay,” takes its name from the strait between Islay and Jura where the distillery has stood since 1846. Despite being Islay’s largest distillery by production volume, Caol Ila has historically maintained a low profile compared to its more famous island neighbors, with much of its production designated for blends, particularly Johnnie Walker.
Tucked away in a remote cove accessible only by a single-track road, the distillery’s dramatic setting offers panoramic views across the sound to the Paps of Jura. While the original buildings were completely demolished and rebuilt in the early 1970s, the location’s isolation has remained unchanged, contributing to the mystique that surrounds this workhorse.
The relative obscurity of Caol Ila presents a unique opportunity for independent bottlers like Gordon & MacPhail. While the distillery’s official releases were limited until Diageo’s “Classic Malts” initiative in the 2000s, independent bottlings like this 13 Year expression have long provided whisky enthusiasts with access to this distinctive Islay malt, often at different ages and maturations than those offered by the distillery itself.
Subtle Smoke, Maritime Character
What sets Caol Ila apart from other Islay malts is its balance of peat smoke and elegance. While others emphasize intense peat character, Caol Ila offers a more restrained approach to Islay’s signature style. Peated to approximately 30-35 phenol parts per million (ppm), Caol Ila sits at a moderate level of peatiness that allows other elements of its character to shine through.
The distillery’s six large stills, with their unique upward sloping lyne arms, produce a lighter, more refined spirit than might be expected from an Islay distillery. This distinctive still shape encourages reflux during distillation, resulting in greater copper contact and a cleaner spirit that retains essential oils while eliminating harsher elements. The result is a whisky that displays the classic Islay maritime character and smoke but with a remarkable softness and complexity.
Pairing by: Erik Calviño
Tasting Notes:Â Gordon & MacPhail Discovery Caol Ila 13 Year
With a pale, golden straw color in the glass, the Gordon & MacPhail Discovery Caol Ila 13 Year shows off its clean, unadulterated nature proudly. In other words, no coloring agent is added to the whisky for aesthetic purposes, and we applaud that practice. The nose is full of citrus, caramel, nuts, and a touch of smoke. Flavors of light peat smoke and citrus are joined by vanilla, apple, and sweet spice along a refreshing light weighted mouthfeel.Â
Cigar Pairing: HVC Pan Caliente
The first puff after a sip of the whisky wipes out most of the sweetness in the HVC Pan Caliente, but subsequent puffs bring in complex flavors of floral and a sweet oak spice that increases with every draw. The whisky, on the other hand, loses almost all of its citrus notes and the caramel and nuts jump into the forefront.
