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Caol Ila Bacon baked in treacle fruitcake 15 Year Old, Refill Oloroso & 1st Fill PX Hogshead Cask, Cask #471, 2008, The Scotch Malt Whisky Society, 58.5%
Caol Ila

Caol Ila Bacon baked in treacle fruitcake 15 Year Old, Refill Oloroso & 1st Fill PX Hogshead Cask, Cask #471, 2008, The Scotch Malt Whisky Society, 58.5%

4.3/5Expert Rating

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

TypeSingle Malt Whisky
MRI
MRI 32
Average Score
Avg 87
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Description

This 15-year-old single malt from Caol Ila distillery, bottled by The Scotch Malt Whisky Society as 53.471, is named 'Bacon baked in treacle fruitcake'. It was distilled on 1 September 2008 and bottled in 2023 at a strength of 58.5% ABV. It was matured in refill Oloroso and first-fill PX hogsheads, resulting in 478 bottles. It is non-chillfiltered.

Change+13.3%
LatestSGD 169
HighSGD 169
LowSGD 149
SGD 171SGD 163SGD 155SGD 147Price (SGD)Observed dateDec 7Dec 7Dec 7Dec 7 - SGD 149 - Scotch Whisky Auctions - Dec 7, 2025Dec 7 - SGD 169 - Scotch Whisky Auctions - Dec 7, 2025Dec 7 - SGD 169 - Scotch Whisky Auctions - Dec 7, 2025

Recently Sold

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

Scotch Whisky AuctionsAuction Sold Price - Dec 7, 2025SGD 149.07
Scotch Whisky AuctionsAuction Sold Price - Dec 7, 2025SGD 168.96
Scotch Whisky AuctionsAuction Sold Price - Dec 7, 2025SGD 168.96
Region
Islay
Age
15 Years
Vintage
2008
Bottled
2023
ABV
58.5%
Volume
70cl
Distillery
Caol Ila
Origin
Scotland
Cask type
Refill Oloroso & 1st Fill PX Hogshead
Bottling
Independent Bottling - The Scotch Malt Whisky Society
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
471
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
478
Has box
No
Closure
N.A
Presentation
N.A
Series highlights
Bacon baked in treacle fruitcake
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Using burnt twigs we stirred coal tar and beech wood-smoked nectarines into a medicinal potion of chamomile and syrup. Then to the mix came figs infused with hickory smoke, sweet mustard and orange segments, before in went barbecued brisket to simmer.
Palate
A dash of water caused the flames from burning heather to tickle the rind of bacon dipped in treacle as the skin of juicy pineapples bubbled and popped.
Finish
Our attention now turned to sticky ginger cake and walnuts in brioche buns, fresh from the oven and finished with bramble jam, coffee beans and sprigs of thyme.
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