Caol Ila: a brand spotlight

Caol Ila – the Sound of Islay.

Perched on Islay’s northeastern shores, the Scotch whisky distillery boasts magnificent views across the narrow sea channel that gives it its name, with the dramatic Paps of Jura rising in the distance. 

Caol Ila (Cull eel-a) has quietly plugged away behind the scenes for most of its existence. The workhorse didn’t really step out into the spotlight until 2002. It was then, in connection with the Islay Festival, that owner Diageo decided to promote its single malt. 

Today, sales sit around 800,000 per annum, according to the Malt Whisky Yearbook 2025 Edition. It also reports that it previously stayed around 500,000 bottles for almost two decades. That 60% increase demonstrates how tall Caol Ila now stands as Islay’s true giant – both in output and appreciation.

History of the Caol Ila distillery

Caol Ila was founded in 1846 by Hector Henderson, who selected the site for its rugged isolation, easy sea access, and nearby water source, Loch nam Ban – not to mention the vast surrounding peatlands. Its remote setting shaped a tight-knit community from the start: workers’ housing was built from the same stone as the distillery, and a pier later allowed access to the mainland via small Glasgow puffers.

The distillery changed hands frequently in its early years. Norman Buchanan took over in 1854 following Henderson’s bankruptcy, only to cease trading in 1863. Bulloch Lade & Co then acquired it, modernising and extending the distillery in 1879. Remarkably, it became the first on Islay to use concrete for construction. How’s that for a #funfact? In 1920, after Bulloch Lade’s voluntary liquidation, it passed briefly to J.P. O’Brien Ltd before landing with the Caol Ila Distillery Co Ltd, managed by Robertson & Baxter.

Scottish Malt Distillers (SMD), part of The Distillers Company Limited, took full ownership in 1930. They even launched a dedicated puffer boat – the Pibroch – to ferry whisky and materials to and from the island. Wartime restrictions led to closure from 1941 to 1945, and floor maltings were discontinued in 1970.

Around this time, R.J.S McDowall wrote the following in The Whiskies of Scotland (1971*):

“The gem is the little distillery of Caol Ila, which nestles on the Sound of Jura on the east side of the island. It has its private wharf by which it imports its barley and from which it exports its whisky.”

Its status as a “little gem” was about to change dramatically, however.

Becoming Islay’s giant

By 1972, the main buildings were dated, and the capacity needed to be increased so SMD could support its brands. Change was required and came in full-scale. All the buildings, except for the warehouses, were demolished and rebuilt. Production halted in April, and the completely rebuilt distillery, now housing six stills, resumed operations in January 1974. 

This took Caol Ila from humble island creator to Islay’s giant, which it has remained ever since. The Malt Whisky Yearbook 2025 lists it as the 13th biggest producer in Scotland with a capacity of 6.5m litres per annum. For context, the second largest producer on Islay is Bunnahabhain, which can produce 3.8m. 

Control passed to United Distillers in 1992 and then to Diageo (as UDV) in 1997. With the backing of the world’s biggest drinks company and a constant requirement to supply the world’s biggest whisky (more on Johnnie Walker later), Caol Ila’s status as the big boy of the Hebrides was truly cemented. 

How Caol Ila whisky is made

Caol Ila draws over half of its malt from Port Ellen Maltings – a testament to its sheer output. The distillery features a 12.5-tonne full lauter mash tun, eight wooden washbacks and two stainless steel washbacks (each 58,000 litres), with fermentation times of 55–60 hours. The setup includes three wash stills with descending lyne arms and three spirit stills with straight lyne arms.

A major 2011 upgrade added a new lauter tun and two extra washbacks, plus seawater cooling. By 2024, the site was running 24 mashes a week.

Currently, Caol Ila only produces peated whisky. During the 1980s downturn, it began producing unpeated ‘Highland-style’ spirit for blends to keep the stills running – a flexibility that proved vital. While capable of producing unpeated spirit today, the distillery hasn’t done so in years.

“While we have the capability to produce unpeated spirit, we haven’t done so in a few years. In the past, this unpeated style was sometimes referred to internally as “Highland Style Spirit,” but that’s not a term we actively use today,” explains Martin Gaughan, Caol Ila distillery manager.

Though it shares the same phenol content (35–38 ppm) as Lagavulin, the two whiskies are markedly different. This is credited to Caol Ila’s clearer wort, longer fermentation, lantern-shaped stills, and higher cut points result in a lighter, more mineral-driven spirit. A defining characteristic is that the stills are only ever filled to one-third capacity, promoting greater reflux and enhancing that distinctive coastal clarity, without losing the spirit’s crucial weight and oiliness.

This also means that it’s a whisky that takes well to maturation, whether in bourbon, sherry, or even wine casks.

The Caol Ila character

Caol Ila’s house style is unmistakable. It’s smoky, but not overwhelmingly so. There’s plenty of maritime influence too, plus a delicious, sweet, fruity element, as well as a gentle grassy freshness. 

Michael Jackson once described it as “oily, olive-like. A wonderful aperitif”.

Perhaps Dave Broom explains it best in The World Atlas of Whisky Third Edition (2024): 

“What emerges is slightly oily, but lifted, grassy with a piney juniper-like note. The smoke is constant but is shore-like, sometimes reminiscent of lobster or crab shell. Low wood brings out a slightly chilly element – like a breeze coming off the water. The key in any whisky is balance. In smoky whiskies, that balance is achieved by sweetness, and Caol Ila has a sweet heart.”

Caol Ila and Johnnie Walker

Around 95% of Caol Ila’s production still goes into blends, most notably Johnnie Walker. 

“Caol Ila plays a critical role in Johnnie Walker blends as it contributes essential peated elements to key expressions from Red Label all the way to Blue Label and beyond,” says Gaughan. “Its consistency, scalability and characteristic smoky yet versatile flavour makes it indispensable for maintaining the quality and distinctiveness of Johnnie Walker whiskies”.

In 2018, Diageo committed £185 million to whisky tourism, with a new Johnnie Walker brand home in Edinburgh and upgraded visitor centres at Caol Ila, Clynelish, Cardhu, and Glenkinchie – each representing a regional style found in the blend.

The renovation of Caol Ila took place in 2022. The distillery was transformed with a state-of-the-art visitor centre now in place that blends immersive storytelling, striking panoramic views, and interactive displays. 

Caol Ila and independent bottling

Caol Ila is not just a blending component, however.

“Though long valued by blenders, Caol Ila is now widely available as a single malt, with a core range that includes 12, 18, and 25 Year Old expressions,” Gaughan explains. “Over time, the offering has expanded to feature limited editions and unpeated variants, showcasing a different side of this traditionally peated Islay whisky”.

Independent of the distillery, scores of brands and bottlings have become something of a highlight reel for Caol Ila. While it may not have the same reputation for its single malt as some of its island neighbours, the sheer consistency and quality of its whisky have meant that it has developed a cult status among drinkers who explore the collections of the likes of Gordon & MacPhail, Douglas Laing, or Signatory.

Whether you know it or not, Caol Ila is in so many bottles. These expressions vary greatly in style, partly because the spirit is versatile enough to match a number of cask profiles, but also because it works at any age. Peated spirit can be truly potent and exuberant when young. That gives the distillery an extra edge in the independent bottling market. Although it can vary wildly in price, most are also bargains.

Broom summarises: “Although seen as an official bottling, it also appears in virtually all independent bottlers’ lists. What is remarkable is that every bottling is consistent in its delivery of that signature style”.  

Caol Ila and Fèis Ìle

The Islay Festival is always a special time at Caol Ila, and 2025 is no different.

Gaughan tells us that visitors can get their hands on the new Caol Ila Fèis Ìle 2025 8 Year Old, matured in a mix of refill and PX/Oloroso-seasoned casks, and finished in Colombian oak – an intriguing new twist.

On 26 May, the brand’s distillery day, visitors can take part in the Flavour & History experience. It offers a whisky blending session led by Rory Slater (who helped create this year’s festival bottling) and Jo McKerchar, senior malts archivist. Guests will blend their own 200ml whisky while learning about the science and art behind Caol Ila’s liquid.

Finally, on Wednesday 28 May, the Manager’s Evening event brings together managers from Caol Ila, Lagavulin, Port Ellen, and The Maltings for a Q&A session and premium tasting – a rare chance to get up close with the people behind the island’s finest drams.

The Last Drop: Caol Ila

Caol Ila is Islay’s quiet powerhouse – understated, dependable, and endlessly rewarding. From its historic pier to its towering stills and crisp, smoky spirit, it balances finesse with fire. 

Whether in Johnnie Walker, a rare indie bottling, or a festival-exclusive dram, Caol Ila never fails to deliver. If you are lucky enough to be there today, enjoy. If not, why not grab a bottle and experience the joys for yourself?

You can buy Caol Ila whisky from Master of Malt. Just click the link in the distillery name to see the selection. 

*Fun fact: the cover image of the second edition is actually of Caol Ila Distillery.

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