Talisker 10-year-old Made by the Sea
| 카테고리 | SINGLE MALT |
| 증류소 | Talisker |
| 병입자 | - |
| 병입자 시리즈 | - |
| 빈티지 | - |
| 병입 연도 | - |
| 숙성 | 10년 |
| 캐스크 타입 | - |
| 캐스크 넘버 | - |
| 발매 수량 | - |
| 도수 | 45.8% |
| 용량 | - |
| 레이블 | - |
| 국가 | Scotland |
| 지역 | - |
향미 프로필
테이스팅 노트
색상
apricot
air 아로마 (코)
the wine is much more obvious than in the DE, and I must confess that this is much less my style. I think that just like at many other distilleries, the combination of peaty whisky with red wine is a very tricky one, and that balance is extremely hard to achieve. The result is quick to become too leathery, or too farmy, or rubbery, or too bubblegummy, or simply dissonant or dirty-ish. I’m not saying that’s completely the case here, but again, I like the latest DE, or the new Storm, or the regular 10 years old better. Now, maybe the palate will tell us a different story? After fifteen minutes, some nicer chocolaty notes come through
restaurant 맛 (팔레트)
how difficult to assess! I’ve never come across something that was that cask-influenced at Diageo’s (right, I haven’t tried everything of course). It’s an extremely bizarre whisky, at times liqueury, at times very orangey, at times hugely gingery (not to mention all the cardamom!)… Some parts are interesting or even nice (this peppery lemon) but others are, well, new to me. Between red pepper and… chilli and tomato sauce? Peppered honey? Cherry stem tea? Rubber bands? Chervil? Tarragon infused in curaçao? I’m compleeeeeetely lost here
timer 피니시
long, quite acrid and green
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