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Translation missing: en.collections[multi].general.collection_label: Talisker
Talisker is the oldest Single Malt Scotch Whisky distillery made by the sea on the shores of the Isle of Skye, one of the most remote, rugged, yet beautiful landscapes in Scotland. Few whiskies tell the story of their origin better than Talisker. Its smell and taste instantly connect the drinker with the rugged environment – like a warm welcome from a wild sea. It’s a powerhouse; challenging but adored; once discovered rarely left.

Talisker Bodega 41 Year Old
Talisker Bodega 41 Year Old
Talisker Bodega 41 Year Old
Talisker Bodega 41 Year Old

Talisker Bodega 41 Year Old

70cl 50.7%
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A magnificent lion-hearted old Talisker. Rich with the sophistication of age yet still full of life while retaining the make's familiar maritime and spicy characters.

This is an outstanding mature Talisker. Its maritime heritage and elegant fruity notes are enhanced by subtle accents of finishing in fine Manzanilla sherry casks. It can hold its own in any company and is equally good with or without a drop of water.

Region Highland.
Appearance Bright amber with deep golden lights. Astonishingly good beading for this strength.
Body Medium to full.
Nose Cautious, with slight prickle at first, then sweet, smoky-peat wafts of treacle toffee, smoke with iodine. Rich, sweet fruit. Ripe figs. Raisins. Fire and brimstone. With water, hessian sacking, fine tweed, notes of the warehouse; all lightly harmonious, with elements of land, sea and sky.
Palate Great to drink at natural strength, when the taste seamlessly moves from sweetness through saltiness to pepper, smoke, fire and brimstone. The mouth-filling texture is rich and smooth. Starts with the sweetness of soft-fudge, then a balancing saltiness gradually yields to a peppery heat that lasts and lasts. The expected chilli-pepper kick at the back is gloriously unmuted. Sweeter, more savoury and smoky when reduced, it's still delicious and the pepper still finds a way through.
Finish Long, hot, smoky and delicious, with mouth-cooling Sichuan pepper in the aftertaste amid lingering threads of peat smoke. Adding water reduces the heat while lengthening the finish.