Talisker Scotch Malt Whisky  » General  »
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  • However, many distillers make single malts or blends that are straight from heaven
  • You may understand the imagery I evoked above when you taste ‘Talisker’ whisky

    • by Anglecynn

      all reviews
      When it comes to whisky, I always spell mine without an ‘e’. Don’t get me wrong. I like bourbon. In fact, I love it. It’s great, but it isn’t ‘whisky’. It’s ‘whiskey’, the same way that Irish is. Only Scotch whisky (and some Canadian) is spelled ‘whisky’. So saying, I may be maligning the English. They have just started making their own! There’s nothing so great a compliment as imitation. I think they spell theirs ‘whisky’.

      There are bland whiskies. It’s true. Most are made by supermarkets. One or two are made by distillers who should know better. However, many distillers make single malts or blends that are straight from heaven. Some come from the Highlands; some from the Lowlands; others from the islands and so

      on. Each area has its own special taste. If you like light, almost lemony-tasting whiskies, you will love the light, pale malts of the north-east of Scotland. However, if, like me you like something with the punch of a Clydesdale Horse and the romance of a bonfire roaring into a clear, midsummer sky, you will love this whisky.

      You may understand the imagery I evoked above when you taste ‘Talisker’ whisky. It comes from Skye. Now, Skye is an island that lies on the west coast of Scotland, so close to the mainland that there is a bridge that crosses the gap. Bonnie Prince Charlie wouldn’t need a ‘bonny boat’ to speed there now. He could walk! However, the idea of a clear, midsummer sky is to illustrate the fact that Scotch whiskies come from the wonderful countryside of one of the more remote countries in Europe. Scotland lies in the north of the island of Great Britain. To the south lies England. The peaty water that feeds the distillery that makes ‘Talisker’ gives it its distinctive, ‘smoky’ taste. It has a wonderful complexity of flavours that is unique to this Scottish phenomenon. There is power in the strength of the taste, due to this smokiness. However, whereas Lapsang Suchong tea is a strong, kippery flavour, ‘Talisker’ isn’t totally dominated by that taste. It compliments the robust quality of this west coast malt.

      Like most west coast Scotch whiskies, ‘Talisker’is not a soft or mild addition to the family of whiskies. It ...

      • Talisker Scotch Malt Whisky
      is distinctive while also being quite similar to the peaty, smoky malts of Islay, a small island which produces several other peaty malts. However, the mode of drinking these whiskies marks them out from other types of whisky or ‘whiskey’. Whereas ‘whiskey’ is probably quite welcoming to an addition like Coke, it would be unthinkable in a Scotch whisky, unless you just don’t like the flavour and want to hide it. In which case, I would ask, why bother drinking it?

      I admit that ’Talisker’ is not cheap. It is one of the more expensive brands on the market. It isn’t as powerful as ‘Lagavulin’, or even as peaty as ‘Laphroaig’. That isn’t to denigrate it. In fact, it is a sublime drink. It is neither

      sweet nor salt. It has echoes of the salty air redolent of the nearby sea. This is not unique in such whiskies. As a result, a handful of salted nuts goes well with a strong malt like this.

      Like all good Scotch whiskies, it is best drunk with Scottish spring water (yes, you can buy it) and it compliments that pure flavour. It goes well with strongly flavoured foods such as fatty things like sausages, or bacon. It’s better drunk after a meal, of course, as a ‘digestif’. However, it is a drink that doesn’t require any accompaniment (apart from water). It is simply heavenly. No wonder the Gaels who are the Gaelic-speaking inhabitants of the west of Scotland call it ‘the water of life’!

Baggins says :

The ’smokey’ taste comes from drying the barley with peat fires, not the water.

Anglecynn replies :

It’s both, in fact, but the fires help.

Baggins says :

The water will add a tiny bit of peaty flavour but not smoky. Talisker has a phenol level of around 20 PPM (parts per million) and the water used accounts for about 2 PPM so yes, the water does contribute, but very little.

Anglecynn replies :

It’s good stuff.

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    The review was published as it's written by reviewer in August, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 13081219361031/k2311a083/8.3.10
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