Talisker - The Bodega Series #2 - 1978 41 year old Whisky
70cl | 50.7%
|Series / Description||The Bodega Series #2|
|Age||41 year old|
|Alcohol ABV||50.7 %|
|Cask Wood Type||Manzanilla Wine|
|Country of Origin||Scotland|
|Neck Level||Full Level|
|HTFW Cat. No.||LP11149|
A sensational new release from Diageo and the Talisker distillery. The Talisker Bodega 41 Year Old was distilled in 1978 and bottled in 2019, making it the oldest whisky ever released from the Isle of Skye, from the oldest distillery on the Isle of Skye. The 41 Year Old whisky, made by the sea in Scotland, has been expertly finished in Manzanilla Sherry casks from Delgado Zuleta. Bottled at a cask strength of 50.7% ABV to allow the drinker to experience the whisky in its purest, most powerful form. This is the 2nd in a 3 part series showcasing the oldest official bottlings from the distillery, and follows on from last years 40 year old
Appearance - Bright amber with deep golden lights. Astonishingly good beading for this strength.
Nose - A mild nose-feel, dry and maritime overall, with light prickle from the sheer characyer of the spirit. The aroma presents salty-spicy top-notes and a sweet, mellow fruity middle with hints of slightly caramelised apple crumble. The base is lightly maritime, with faded boat varnish, dried fish, and just a suggestion of smok. A drop of water alters this very little, but brings up more smoky notes. Now softer overall.
Body - Medium to full
Palate - Great to drink at natural strength, when the taste seamlessly moves from sweetness through saltiness to pepper, smoke, fire and brimstone and is delicious to drink straight. The mouth-filling texture is rich and smooth. The taste starts with the sweetness of soft fudge, then a balancing saltiness gradually yeilds 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, while 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.