Caol Ila
Located to the north of the Scottish island of Islay, the Caol Ila Distillery was founded in 1846 by Hector Henderson and continues to produce a Single Malt appreciated worldwide to this day. The distillery overlooks the strait that separates the island of Islay from Jura, one of the most picturesque and spectacular places in western Scotland, called in English the “Sound of Islay” and in Gaelic “Caol Ila”, from which the distillery takes its name. After the major renovation and expansion of the distillery in 1974, the "workers and peat cutters" have nonetheless preserved the ancient artisanal production methods, even though production volumes have significantly increased, making Caol Ila one of the largest distilleries in Islay.
The barley is malted locally in Port Ellen and then distilled in one of the six artisanal copper stills, rebuilt while maintaining the shape and characteristics of the original nineteenth-century ones. The water used to blend the produced distillate comes from a crystal-clear stream that flows from the limestone rocks of near Loch nam Ban, flowing into the sea at Caol Ila.
The production of the great Single Malt from Caol Ila is directed by Billy Stitchell, who has worked in the distillery for years, as did, before him, his father, grandfather, and great-grandfather. The Scottish whisky that comes from this beautiful reality overlooking the strait of Islay retains the charm and flavor of tradition, with notes of smoke and marine hints and, of course, the quality of one of the best Scotch peated whiskies ever.
Located to the north of the Scottish island of Islay, the Caol Ila Distillery was founded in 1846 by Hector Henderson and continues to produce a Single Malt appreciated worldwide to this day. The distillery overlooks the strait that separates the island of Islay from Jura, one of the most picturesque and spectacular places in western Scotland, called in English the “Sound of Islay” and in Gaelic “Caol Ila”, from which the distillery takes its name. After the major renovation and expansion of the distillery in 1974, the "workers and peat cutters" have nonetheless preserved the ancient artisanal production methods, even though production volumes have significantly increased, making Caol Ila one of the largest distilleries in Islay.
The barley is malted locally in Port Ellen and then distilled in one of the six artisanal copper stills, rebuilt while maintaining the shape and characteristics of the original nineteenth-century ones. The water used to blend the produced distillate comes from a crystal-clear stream that flows from the limestone rocks of near Loch nam Ban, flowing into the sea at Caol Ila.
The production of the great Single Malt from Caol Ila is directed by Billy Stitchell, who has worked in the distillery for years, as did, before him, his father, grandfather, and great-grandfather. The Scottish whisky that comes from this beautiful reality overlooking the strait of Islay retains the charm and flavor of tradition, with notes of smoke and marine hints and, of course, the quality of one of the best Scotch peated whiskies ever.
