Following mashing, the barley is fermented in the wooden washbacks of the distillery and then passed through Talisker’s copper-pot stills twice. The stills have special worm tubs and lye pipes in the shape of swans. This arrangement causes some of the vapor to condense during the distillation process before it reaches the cooler and then return to the still for redistillation. Talisker Single Malt Whisky’s distinctive, robust flavor character is a result of this technique.

The yearly limited edition Talisker 25 Year Old Single Malt Scotch Whisky is aged for at least 25 years in American oak and some European oak refill casks after distillation. Because of this, the whisky has a strong, deep scent that includes hints of salt, oak, apples, citrus, pepper, and subtle peat smoke. Along with salted caramel, chocolate, peaches, and a discernible warmth, some floral flavors emerge on the palate. Woodsy and smokey aromas fade into a pleasing sweetness in the lengthy, dry aftertaste.

“Making Talisker demands long hours and no compromises, so I tour the distillery several times a day making sure no part of the process betrays the rest,” Lochhead explains.

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Notes on Tasting

With hints of salt, oak, apples, citrus, pepper, and subtle peat smoke, the whisky has a strong, full scent. Along with salted caramel, chocolate, peaches, and a discernible warmth, some floral flavors emerge on the palate. Woodsy and smokey aromas fade into a pleasing sweetness in the lengthy, dry aftertaste.