Douglas Laings Yula 20 Years Old
Inspired by the ancient Islay legend of a beautiful but tragic Norse goddess, Douglas Laing today
announces the launch of Yula, the first of a three part trilogy of limited edition Island Malt
Douglas Laing’s Yula is comprised of several of the Islands’ most sought after, peated malts. To be released consecutively in three limited edition batches, the first of which is bottled at 20 Years Old, Yula charts the spirit’s journey and celebrates the Laing family’s own proud origins on Islay.
Just 900 bottles of Yula’s First Chapter are available globally.
Ancient Islay legend tells of a beautiful Norse goddess Yula, who went in search of her long lost love with an apron full of stones. The stones fell out as she travelled, forming a string of islands and leaving behind a trail of her empty quest. For Yula never did find her love, but perished instead in the treacherous seas surrounding Islay, the last jewel shaped stone to fall from her apron. And it’s here on Islay, which in old Norse means “Yula’s Isle”, that our tragic heroine is buried, her final resting place marked by two standing stones which can still be seen to this day.
Yula’s trilogy charts the spirit’s journey, not now over land and sea – but within the cask, where the magic of maturation transpires and the various elements are finally united in their own marriage. Says Douglas Laing’s Director of Whisky, Cara Laing: “This exciting trilogy of Island Malts tells a tale both in terms of the ancient legend of Yula but importantly also the spirit story. Distilled in 1995, we'll see this cask strength maritime Malt evolve with each annual release while retaining that distinct oceanic, island character. In Yula, we believe we've combined two of life's greatest pleasures - a charming tale and a great Whisky!”
Yula’s First Chapter is available from specialist Whisky retailers and www.DouglasLaing.com from October 2015.
Official Tasting Notes:
On the nose, Yula is clean and fresh, with an oceanic character. Palate-wise, detect sweet barley and peat smoke initially, building to charred wood, chimney soot and soft tones of tar, before reverting to its earlier, butterscotch sweetness. More burnt hues appear on the finish, with the introduction of soft camphor tones, coal dust and smoke.