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Caol Ila Phenomenal 10 Year Old, Refill ex-bourbon hogshead Cask, Cask #53.386, 2011, The Scotch Malt Whisky Society, 59.4%
Caol Ila

Caol Ila Phenomenal 10 Year Old, Refill ex-bourbon hogshead Cask, Cask #53.386, 2011, The Scotch Malt Whisky Society, 59.4%

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 28
Average Score
N.A
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Description

A bottle of Caol Ila 10 Year Old Single Malt Scotch Whisky from the Scotch Malt Whisky Society. This was distilled on 24 January 2011, matured in a refill ex-bourbon hogshead, and bottled at 59.4% ABV. This is one of 298 bottles. This is subtitled: Phenomenal. This Caol Ila 2010 10 Year Old sold at our online auction for GBP 80

Change+0.0%
LatestSGD 158
HighSGD 158
LowSGD 158
SGD 258SGD 191SGD 125SGD 58Price (SGD)Observed dateApr 21Apr 21 - SGD 158 - Whisky.Auction - Apr 21, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Whisky.AuctionAuction Sold Price - Apr 21, 2026SGD 158.15
Region
Islay
Age
10 Years
Vintage
2011
Bottled
2021
ABV
59.4%
Volume
70cl
Distillery
Caol Ila
Origin
Scotland
Cask type
Refill ex-bourbon hogshead
Bottling
Independent Bottling - The Scotch Malt Whisky Society
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
53.386
Batch
53.386
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
298
Has box
N.A
Closure
Driven Cork
Presentation
N.A
Series highlights
Phenomenal
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Sweet roasted nuts and toasted oats merged with waxy orange skin and salted limes before maritime aromas floated to the surface to bring dry seaweed, shellfish and chimney soot in a rock pool.
Palate
Toasted biscuit flavours transferred over to the palate to be joined by fresh herbs and oysters but now with barbecued bananas, smouldering heather and burning pine needles. Adding water highlighted the floral aromas of lavender and accentuated medicinal accents that complimented tarragon and orange oil.
Finish
Lemon, orange and cherries combined on the tongue along with butterscotch, icing sugar and toasted pine nuts to finish.
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