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Caol Ila Raiders of the Flossed Ark 12 Year Old, Refill Bourbon Hogshead Cask, Cask #320, SMWS 53.320, 2007, Scotch Malt Whisky Society, 58.2%
Caol Ila

Caol Ila Raiders of the Flossed Ark 12 Year Old, Refill Bourbon Hogshead Cask, Cask #320, SMWS 53.320, 2007, Scotch Malt Whisky Society, 58.2%

4.4/5Expert Rating

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

TypeSingle Malt Whisky
MRI
MRI 29
Average Score
Avg 88
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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. A private members club established by Pip Hills in 1983. It has flagship members bars in Edinburgh, Glasgow and London, and part ...

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SGD 248SGD 181SGD 114SGD 48Price (SGD)Observed dateNov 3Nov 3 - SGD 148 - Whisky Auctioneer - Nov 3, 2025

Recently Sold

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

Whisky AuctioneerAuction Sold Price - Nov 3, 2025SGD 147.73
Region
Islay
Age
12 Years
Vintage
2007
Bottled
2020
ABV
58.2%
Volume
70cl
Distillery
Caol Ila
Origin
Scotland
Cask type
Refill 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.
320
Batch
SMWS 53.320
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
285
Has box
N.A
Closure
Cork
Presentation
N.A
Series highlights
In celebration of Islay Festival 2020
Historical context
N.A
Special release
Islay Festival 2020 release
Allocation
N.A
Nose
Ashy, pure, extremely briny and with a linear and blade-like peatiness. Lots of green pepper, beach pebbles, brutal mineralogy and raw seawater, crushed aspirin and sea buckthorn. Wet sand, Atlantic bluster and diesel-splashed rock pools.
Palate
All muscle and no nonsense! With water there's an immediate whiplash of salted butter, chives, carbolic wash, umami paste and black olives in brine. The heat of mustard powder and the ooze of anchovies in olive oil. The palate spares no time, pelting along with pungent smokiness, squid ink, carbon paper and blue peat smoke. There's smoked salmon, juniper, lemon juice and bouillon stock.
Finish
With reduction comes a thrilling finale of seaweed crackers, hot smoked paprika, chilli-infused chocolate, pink sea salt, creel nets and brimming buckets of tar. Lost in a vast earthen floored warehouse.
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