I'm a bit terrified of this one. It seems to like wine finishing is not so "hot" anymore. High strengths, natural cask, young whisky mixed with small amount of older stocks, high peat levels, young whiskies from wine casks and so on. Even Bruichladdich don't seem to do much wine finishing anymore. So why have Talisker started now all of a sudden? I thought that the Classic Malts editions were enough from Diageo. The color is amber/reddish. It smells caramel, tannic, dry port, vinegar, rusty nails, licorice, perfumy, lavender, kirsch. Difficult one, it's rather unbalanced it seems. The taste is mustard seeds, red wine vinegar, leather, cinnamon, some herbal notes, caramel sauce. This is right between overly sweet and harsh vinegary. Yet it still seems unbalanced. Lets add some water. Now it turns much milder and gentler, some tannins and heather, clover and sweet red wine. The finish is on white pepper and spirity notes. Molasses too. A frustrating one that shows very little sign of Talisker, cask doped to the fullest.
Nonetheless, a good reminder of why Talisker should stick to what they do best: 4
Next tasting: Ardmore Distillery
Ingen kommentarer:
Legg inn en kommentar