Moch forms part of the core single malt whisky range from the Islay distillery of Caol Ila. It was released in Spring 2011 to compliment the other Caol Ila whiskies, which all carry age statements. This includes the 12- and 18-Year Olds. Originally, it was bottled as a limited edition for members of the Friends of the Classic Malts. The word ‘moch’ translates as ‘dawn’ from Gaelic.
Caol Ila is a distillery on the famous whisky island of Islay. It is the largest distillery on the island with an annual production capacity of 6.5 million litres. Despite this, is one of the least known. The main reason is that most goes to the Johnnie Walker blended whisky range. This is reflected in Caol Ila being selected as one of owner Diageo’s Four Corners of Scotland. Each distillery is an important ingredient in Johnnie Walker, and each has a special visitor centre. Cardhu (Speyside), Clynelish (Highlands) and Glenkinchie (Lowlands) are the other three.
Caol Ila (pronounced cull-ee-la) was founded in 1846 by Hector Henderson. It is located on the rugged northeast coast of Islay and means ‘Sound of Islay’ in Gaelic. This is the name of the narrow fast-flowing stretch of water that separates Islay from the neighbouring island of Jura. This difficult site was selected for its proximity to an abundant water supply from the nearby Loch Nam Bam, and the good access to local shipping routes.
The Moch was the first Caol Ila whisky to be bottled by taste rather than age statement, strength or cask finish. It is released at 43% ABV and should cost around £60.
Our Tasting Notes
The colour is pale gold and the nose is vibrant, expressive and smoky. Aromas of burnt caramel, butterscotch, and a dark earthy sweetness lead the way. Then come dark chocolate, malty oat cookie dough, and a hint of sultana. The smoke is everywhere and has a sweet barbeque feel, alongside charcoal coals. Further aromas of baked green apple with a pinch of cinnamon, plus creamy vanilla and dried hay grassiness.
On the palate this whisky is packed with big, sweet barbeque smoke. This is reminiscent of a good barbeque sauce and combines meaty notes with a distinct ashy quality. The smokiness explodes and is the big initial flavour. Some fruity baked apple and dried mango/pineapple compliment this well. There is a lovely underlying grassy hay note, which sits alongside burnt malty cookies (or is it oat cakes?).
The comes some golden syrup, vanilla fudge and crumbly brown sugar. Hints of creamy milk chocolate and lemon zest also evolve. There is some late peppery heat and a hint of hot fresh tar as the whisky progresses towards the finish. This really is an interesting mix of sweet and savoury.
The finish is long, and the smokiness takes an age to fade. The smoke is dustier and ashier now with a drying and gripping quality. The lovely sweetness remains throughout to bring balance and extra length.
What’s The Verdict?
While Caol Ila may not the smokiest of Islay whisky, this feels like a real classic single malt whisky from the island. It combines a delicious sweetness with savoury characteristics and allows the iconic islay smoke to shine through. Everything compliments everything else and the sweet vs. savoury combinations really power the whisky forwards. We sampled Moch with some Montgomery cheddar cheese, and the pairing was sublime. Absolutely superb.
