Talisker 30 yo (57.3%, OB, 2958 bottles, 2010)I loved the previous editions of Talisker 30. 2006 (WF91), 2007 (WF92), 2008 (WF93)… I can’t remember if there was a 2009 but maybe this 2010 version will match the stunning 2008? Or will it be even more to my liking? Colour: straw. Nose: oh, this one instantly reminds me of the style of the old official 12 from the 80s. It’s no big dram, it’s rather very elegant and slightly subdued, all on various oils including olive, then apple peeling, fresh walnuts, lemon zests, shellfish (say clams), beech smoke… What’s quite stunning is also how it becomes very peppery after that, although it’s no big blasting pepper. There’s also quite some peppermint and lemon balm, iodine, seaweed… And then whiffs of garden bonfire (under a wee rain). With water: more mint, more medicinal notes, antiseptic… Smoke. Mouth: perfect, just perfect. More presence than in the nose, it’s fatter, more potent, more lemony and candied, and saltier as well. The clams are back, tons of lemon drops, some pepper again (black)… gets then very mineral, extremely zesty. With water: more of the same, with a faint dryness from the oak. Finish: medium long, between crystallised lemon, peat smoke and pepper. Touches of salt again in the aftertaste. Comments: right, it’s maybe a little less complex than the 2008 but it’s still fab old Talisker. SGP:355 - 92 points.
Like Brora, Talisker is a firm favourite in the Special Releases line up, and,
as with the Brora, this 30-year-old expression of the Isle of Skye malt has been
matured in both ex-Bourbon and ex-Sherry refill casks. Pepper, sweet peat,
vanilla, milk chocolate raisins and dried fruits on the lovely, complex nose. A
huge palate, initially quite zesty, with heather, caramel, smoke, spices and
malt. The finish is classic Talisker ? cereal drying to smoky black pepper and
chilli powder, and it seems to last forever!
oak (as from an old sailing ship), old pleasant leather, beautifully
dampened soft peat smoke (reminiscent of what a newly spent fire
might smell of at some distance), intense and elemental, salty sea,
iodine, liquorice around the edges of the glass, sweet malt, toffee and crème brûlée (both increase in influence over time), muted tones of pepper, citrus,
vanilla, some cream, 'four fruits tea' (red fruits), hints of dark
chocolate, mild and pleasant furniture polish, a whiff of tobacco,
heather. Rather complex nose with an interesting development.
clean and soft peat smoke, a phenol element with a beautifully refined
'roundness', old oak which blends with sweeter components such as
toffee and cream, pepper, iodine, salty sea, red fruits and a
refreshing citrus presence.
complex and long-lived. The peat smoke is more or less absent after
swallowing only to reappear with a wonderful, almost powdery soft
quality that lingers all to the very end. Brine, vanilla, hints of
red fruits and old oak make up the background. That beautifully
refined phenol element reappears. Old leather intermixed with some
undefined nuttiness, some iodine again and some fresh unburnt peat. Sweet and rich malt throughout.
a superb scotch - this style of whisky doesn't get much better than
this. Medium to full-bodied with an almost chewy feel to it. I
absolutely adore the heavy wood presence in this 30 year old Talisker
(which makes me think of old wooden ships) . Expensive, but I am
inclined to say it is worth every penny. One of my personal
Mild nose-feel. Very reserved, and slow. At first, teasing fruit acidity
(red apple skins) and dried fruits, with sweeter notes (rum toffee,
chocolate brownies). Quickly then, sooty smoke (a burned out peat fire)
with, after a while, alluring, aromatic spices (frankincense, clove,
cedar) and polished oak, followed by more fruit, now boiled sweets.
Water makes it more maritime, with iodine, menthol and beach scents, but
there are also notes of milk chocolate and soft vanilla toffee in the
Drinks well at full strength. Slow but consistent, with autumn berries
and dried fruit. Cherry stones. Cooling at first, then becoming hot and
lively. Water (add only a little) brings up a pleasant smooth texture.
It`s now quite sweet and again cooling to start (tart au chocolat) then
warming overall, with some salt, a trace of acidity and some very
measured, slightly sooty, smoke.
Finish: Long, with roasted malt, the ghost of black pepper, and some nutmeg in the smoky and savoury aftertaste.