The foundation of the Talisker distillery dates back to 1830 at the hands of Hugh and Kenneth MacAskill and is the only distillery located on the mysterious Isle of Skye; it immediately distinguished itself for its unique and inimitable corporate style. The company has gone through various phases, first of expansion, then of a change in the production method, passing from three distillations to the more conventional double distillations, up to some tragic passages such as when it was almost completely destroyed by a fire in 1960. Today Talisker is managed by Diageo and the five original stills have also been restored. The result is pungent and peaty products, also thanks to the use of the island’s water, which is in turn rich in peat. Talisker, in addition to giving life to Single Malts appreciated by connoisseurs from all over the world, is an “essential ingredient” for some Blended Whiskey producers, such as Johnnie Walker in the Green Label, and for another very particular island product: Drambuie.
To produce a single malt whiskey, the barley is first subjected to a malting process, during which the complex sugars/starches present in the cereal are broken down into simple sugars, suitable for alcoholic fermentation by the hands of the yeasts. This procedure takes place in three phases: the maceration of the cereal in water to moisten it, the germination, during which the barley, which has been removed from the water, absorbs oxygen and begins to produce the radicle and to germinate; this procedure in particular will release the enzyme which is responsible for the transformation of starches into simple sugars. Subsequently this procedure is interrupted and the cereal is dried, which often takes place using peat-powered ovens, which will give the typical hints of smoked or brackish. Subsequently, the dried barley is ground and added again with hot water for further extraction of the must; this is what will be subsequently fermented and then distilled. The specification provides that for the wording single malt the whiskey must come from a single distillery and be aged for at least three years in oak barrels in Scotland.
Deep amber color with coppery reflections. The nose is smoky, pungent and brackish, leaving an intense spiciness and almost fresh notes on the finish. On the palate it is rough, angular and smoky; sensations that are also supported by a marked alcohol content.
Perfect at the end of a meal or as a meditation; particularly recommended for lovers of whiskey or smoky or intense flavors in general. Great as a gift!