History,
The winter-themed whisky gets its name from the experimental aging technique Talisker implemented on it: a finish in ice-fractured oak casks.
Talisker transported 12 of its heavily charred American oak casks to the ice fields of Canada and had a specialist cooper remove the ends of the casks, leaving them exposed to sub-zero temperatures for 96 hours. “This allowed the extreme cold to fracture the wood which in turn increased the surface area of the casks that the whisky was able to interact with during the finishing period in Scotland,” Talisker explained in a news release.
Tasting Notes,
Nose: Rich, dry and mellow, with a light peppery prickle. Clear maritime top notes speak of seaweed and iodine; their glacial mineral companions suggest slaked lime and salt crystals. Below, complex sweet aromas hint at dried fruits and creamy vanilla, bringing depth and richness. Light smoke threads the background, touched by aromatic sandalwood. A drop of water adds a trace of almond toffee: the other aromas remain, joined by a note of hemp rope.
Palate: Full, rich body. The texture is wondrously oil-smooth and mouth-filling; the taste starts toffee-sweet then becomes salty and increasingly peppery; even at this age there is a striking intensity to it, and a fine chilli “catch.” A dash of water integrates these tastes. An attractive saltiness to the toffee now suggests salted caramels, with slightly less pepper.
Finish: Very long, with a glorious chilli pepper effect and a trace of candle wax; this grows in the aftertaste, in which both saltiness and pepper also persist. Saltier if water is added, with less pepper and faint scented smoke.
The winter-themed whisky gets its name from the experimental aging technique Talisker implemented on it: a finish in ice-fractured oak casks.
Talisker transported 12 of its heavily charred American oak casks to the ice fields of Canada and had a specialist cooper remove the ends of the casks, leaving them exposed to sub-zero temperatures for 96 hours. “This allowed the extreme cold to fracture the wood which in turn increased the surface area of the casks that the whisky was able to interact with during the finishing period in Scotland,” Talisker explained in a news release.
Tasting Notes,
Nose: Rich, dry and mellow, with a light peppery prickle. Clear maritime top notes speak of seaweed and iodine; their glacial mineral companions suggest slaked lime and salt crystals. Below, complex sweet aromas hint at dried fruits and creamy vanilla, bringing depth and richness. Light smoke threads the background, touched by aromatic sandalwood. A drop of water adds a trace of almond toffee: the other aromas remain, joined by a note of hemp rope.
Palate: Full, rich body. The texture is wondrously oil-smooth and mouth-filling; the taste starts toffee-sweet then becomes salty and increasingly peppery; even at this age there is a striking intensity to it, and a fine chilli “catch.” A dash of water integrates these tastes. An attractive saltiness to the toffee now suggests salted caramels, with slightly less pepper.
Finish: Very long, with a glorious chilli pepper effect and a trace of candle wax; this grows in the aftertaste, in which both saltiness and pepper also persist. Saltier if water is added, with less pepper and faint scented smoke.
Overall Rating
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