|Craig Daniels||Nose: Smoked honey then sweet sherry before seaside broth with celery and seaweed (moules mariniere); smoked bacon and smoked apple wood, some tobacco, sweet cream and a reprise of sherry with leather, which gets stronger. Develops both tarry and leathery smoke, but it takes a while.
Palate: Lots of sherry and sweet leather;, smoked honey on toast, lots of leathery jam.
Finish: burnt mixed berry jam with sherry and leather, charchoal and tar.
Comment; Retasted July 2012; freshly opened bottle. It's a solid malt and a solid Talisker and it's definitely sweeter than the 10yo.
It's also more interesting with more nooks and crannies than the OB10. |
|Oliver Klimek||Colour: Very dark amber -
Nose: Beachside bonfire, cherries, nutmeg, cigar box. -
Palate: Crispy bacon, peat, mixed forest berries, cloves and a mild version of the signature pepper and "chili catch". -
Finish: Very long, fruity and smoky -
Overall: Many peated malts have a distinct "bacon nose", not this one. Instead it has the strongest taste of bacon I have ever experienced in a whisky. |