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Caol Ila 8 Year Old, Sherry Butt Cask, Cask #300719, 2011, Elixir Distillers, 61.3%
Single Malts of Scotland

Caol Ila 8 Year Old, Sherry Butt Cask, Cask #300719, 2011, Elixir Distillers, 61.3%

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

TypeSingle Malt Whisky
MRI
MRI 31
Average Score
N.A
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Description

By volume the largest single malt producer on the isle of Islay. It is part of the extensive Scotch whisky holdings of Diageo who, in addition to marketing its peated single malt, have also assigned it as one of the four regional brands home of the Johnnie Walker blends.

Change+0.0%
LatestSGD 69
HighSGD 69
LowSGD 69
SGD 169SGD 113SGD 56SGD 0Price (SGD)Observed dateMar 9Mar 9 - SGD 69 - Whisky Auctioneer - Mar 9, 2026

Recently Sold

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

Whisky AuctioneerAuction Sold Price - Mar 9, 2026SGD 68.80
Region
Islay
Age
8 Years
Vintage
2011
Bottled
2019
ABV
61.3%
Volume
70cl
Distillery
Single Malts of Scotland
Origin
Scotland
Cask type
Sherry Butt
Bottling
Independent Bottling - Elixir Distillers
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
300719
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
474
Has box
Yes
Closure
Cork
Presentation
Box
Series highlights
The Single Malts of Scotland
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Clean, crisp smoke and sea air. Brine, seaweed and grilled lime slices provide a bracing backbone to the peaty fumes. Hints of tar, burning leaves on a bonfire, mentholated notes and lemon peels.
Palate
Flinty and sharp. Sweet onset with big ashy notes and dried Mediterranean herbs. Plenty of briny and smoky notes. Lavender incense, a citrus twist, clean smoke and a generous sprinkling of black pepper. Grapefruits, green pepper, light caramel.
Finish
Medium, still sweet, ashy and peppery. Sand thrown on a bonfire. Light herbs – marjoram and lemon verbena – some double cream.
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