Colour is irrelevant as Diageo usually uses caramel to fix it - but for the records: The 20y is at old gold, the 25y is at old gold and the 35y is one shade paler at jonquiripe corn. The texture of the 20y shows a fat sticky ring at the top of the glass that very, very slowly transforms into fat sticky tears and extremely slow legs (great oiliness!), the 25y shows many small sticky tears first that slowly consolidate and form slow legs (another good oiliness) and the 35y shows early bigger tears and slightly faster legs as well as late fat sticky tears (not too bad either). The nose of the 20y offers a complex profile of grassy, herbal, spicy and slightly peaty aromas with hints of salt all nicely balanced. The 25y has a comparable profile with stronger herbal and less peaty aromas and is a little unbalanced compared to the 20y. The nosing profile of the 35y is again grassy-herbal and is much stronger than the other two with no peaty aromas at all (but again hints of salt and other spices). I like the 20y best followed by the 35y and the 25y.

A truly multi-layered barley-sweet, peaty and herbal flavours profile is unveiled by the 20y that later adds spices, salt and hints of ripe fruits to the party, really delicious. The 25y shows more wooden and less peaty flavours than the 20y and no salt at all. The 35y owns a more complex flavours profile on the palate (of course) with sugary, herbal, spicy and hints of peaty aromas. It is nicely layered and one to investigate for hours (if you have enough time and whisky). On this dimension I prefer the 35y over the 20y followed by the 25y. Some water opens the nose of the 20y very nicely and adds significant more (sweeter) aromas, I like it that way better. But do not add too much as the dram turns flat quite quickly. The reduced 25y gets smoother both in the nose and on the palate but does not add many new aromas, again I like it better a little reduced. Adding some water reveils more aromas with the 35y both in the nose and on the palate (especially some delicious peaty flavours).

The 20y instantly coats the whole of the mouth with a nice warming feeling and just minor peppery moments (despite 58,8% abv) - the great texture kept its promise. The 25y arrives less coating and somewhat hotter on the palate (56,9% abv) with no bitter or astringent moments either. The mouthfeel of the 35y is again less coating than the 20y and slightly bitter (tannins, no wonder after 35 years in the cask). The 20y owns a very long finish (what else, given the great texture) that sticks to the palate even minutes after I swallowed the dram. It nicely vanishes in waves and has no bitter nor drying nor astringent moments, just great! The finish of the 25y is significantly shorter with more sweeter and less herbal flavours than the taste and again no distracting feelings. The 35y has a longer finish than the 25y but shorter than the 20y that vanishes in waves again but shows some minor bitter wooden notes (that are not unpleasant at all). It adds some sweeter flavours too that are very welcomed.

It's like I am in a car mechanic shop -- oil, gasoline, diesel, old metals. Combine this with some fruity tartness. The mix of flavors has some similarities to the very old G&M Golden Eagle Talisker bottlings that were distilled in the 1950's. Those were probably a bit more rough and dirty and distilled two decades earlier than this 1977 vintage.

Wow, super complex, with lots of tertiary flavors. Truth be told, if I didn't know better, I would have thought this was a Brora. Myriads of little flavors dancing on the tongue for a while. Warming peat, sour fruits, a touch of salt, combined with sweet vanilla. Yup!

93 for the finish. Faultless. This whisky is not super fruity but sometimes, you don't want too much fruits when the rest of the flavor profile is this damn great. Not much oak at all. Just oily, salty, with some metal tinges.

Machine oil, gentle smoke, marzipan, leather, apricots, lemon, a few unripe tropical fruits. After a few drops of water you are in the middle of the tropical fruit forest. Pineapple and papaya. Hay in the mix with green grass.

Quite smoky for 35 years, tropical fruits, salt (quite a maritime character and medicinal), some oak spiciness.

Medium to long. Salt and oak. Burned litchi.

Extremely smoky for a 35 years old, that Talisker peppery compliment the Island smokiness perfectly. Lots of fresh tropical fruits, accompanied with some energizing sea breeze. Old attic, with wooden flooring. The briny notes becomes more apparent after a few minutes. Some oily scents, salted and roasted almond. The nose becomes more fruity after a sip.

Oily and dense, sea water, nutty, salted butter, salted cheese, white pepper, and nicely compliment by the soft peat smoke.

Smoky and nutty, slight bitterness, and a surprising coconut notes.