• Category Scotch
  • Country Scotland
  • Region Islay
  • Distillery Caol Ila
  • Age 14 Year Old
  • Style Single Malt Whisky
  • Alcohol 45%
California residents: Click here for Proposition 65 WARNING.
  • port
  • berries
  • sherry
  • smoky
  • rose
  • oak
  • grain
  • rye
  • christmas cake

Caol Ila

14 Year Old 1994 Tokaji Wood Finish - Private Collection (Gordon and MacPhail) (0.7l, 45%)
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Character Goatson
A Tokaji finished Caol Ila, this was distilled on the 30th September 1994 and matured in three casks before bottling by Gordon and MacPhail in July of 2009. Part of a release of just 492 bottles.
  • Category Scotch
  • Country Scotland
  • Region Islay
  • Distillery Caol Ila
  • Age 14 Year Old
  • Style Single Malt Whisky
  • Alcohol 45%
California residents: Click here for Proposition 65 WARNING.
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What does Caol Ila 14 Year Old 1994 Tokaji Wood Finish - Private Collection (Gordon and MacPhail) taste like?

The Flavor Spiral™ shows the most common flavors that you'll taste in Caol Ila 14 Year Old 1994 Tokaji Wood Finish - Private Collection (Gordon and MacPhail) and gives you a chance to have a taste of it before actually tasting it.

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  • port
  • berries
  • sherry
  • smoky
  • rose
  • oak
  • grain
  • rye
  • christmas cake
Dog Dogson's Smartass corner
Character Dogson
90% of all Scotch Whisky released in the market is a blend. That’s a hell of a lot.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.

A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Scotch Whisky is seldom aged in new barrels. Bourbon and Tennessee Whiskey casks are usually used for maturation. In addition to that, Whisky is often matured or finished in various wine casks such as Sherry or Port.
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
Similar drinks
Dog Dogson's Smartass corner
Character Dogson
90% of all Scotch Whisky released in the market is a blend. That’s a hell of a lot.
Single malt stands for around 10% of the Scotch market. This is a malt containing only one grain, legally required to be barley in Scotland, and made at a single distillery.

A blended Scotch is a combination of different malts from different distilleries. It is typically made from grain Whisky but does include malt Whisky to give it a more complex body.
Scotland is home to more than 20 million casks of maturing Whisky. That’s four for every person living there. Nuts!
Scotch Whisky is seldom aged in new barrels. Bourbon and Tennessee Whiskey casks are usually used for maturation. In addition to that, Whisky is often matured or finished in various wine casks such as Sherry or Port.
Single Malt Scotch Whisky is made in Scotland using a pot still distillation process at a single distillery, with malted barley as the only grain ingredient. It must be matured in oak casks in Scotland for at least three years (most Single Malts are matured longer, though).
Beer and malt Whisky seem to have quite a bit in common. Both drinks begin with malted barley, which deliver the enzymes and sugars needed for fermentation when steeped in hot water. The two go their separate ways at the wash stage, where they're fermented or aged to become the adult beverages you know and love.
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