Talisker The Wild Explorador (Special Release 2023) Cask Strength Single Malt Scotch Whisky (700ml)

According to Serge at whiskyfun.com, Talisker has become much peatier and spicier in recent years (which is what many like). Diageo's latest Special release is a case in point. It's also the only NAS whisky in the series. 59.7% Alc./Vol.

Other reviews... Finished in a combination of white, tawny, and ruby port casks. The white port is noticeable first, soaking up the saltiness of seashell-decorated sandcastles and spices to leave a dry crisp nose, with later floral and fruity notes joining a peaty tang of green herbal and oily fish aromas. Red apple, cherry, cranberry, raspberry, and morello cherry flavors become dry and mouth-drawing before breaking into salted caramel creaminess with banoffee pie and a forceful spicy finish. 91 points - whiskyadvocate.com

Well, they've certainly put Talisker through its paces in recent years, with a huge variety of cask finishes. But Talisker is a big boy, it can always hold its own... Colour: pale gold. Nose: inevitably, after a Talisker of the same age but completely natural, the sojourn in these Port casks, inevitably sweet, is even more apparent by contrast. Rest assured, there's no tenfold raspberry and blackcurrant jams, but still sultanas and figs initially, before the coastal power takes the lead again, without completely eradicating the sweet wine. There are very pretty notes of black nougat. Or rather of turrón, since we are in the Iberian Peninsula (sort of). With water: salty and peppery walnut liqueur. Mouth (neat): it's amusing, the Port has added notes of dry sherry, with walnuts upfront, but also a bit of moscatel. Is it the white Port speaking? With water: we return to Skye, to pepper liqueur, ashes, dry smoke, but also green pepper and simply salt. All this works very well. Finish: long, quite herbaceous, less sugary than I feared. Horseradish and chilli make for a warm and spicy continuation, you could splash some of this Talisker on spaghetti with tomato sauce. Or on some Portuguese dish, I suppose... Comments: so, a Talisker for chefs? The ones who always cook with whisky – and sometimes even add some to the food? It's very, very good, I don't think the Port has softened it too much. 88 points - whiskyfun.com