Description

• Alcohol %: 45.8%
• Decant Time: 15 minutes
• Taste: peat, smoke, sea salt, black pepper, maritime, iodine, malt, toffee, vanilla, pear, tobacco, long finish
• Food Matching: smoked salmon, grilled steak, strong cheddar, oysters, dark chocolate, blue cheese, peppery or spicy dishes
• Grape Variety: not_applicable ,

Tasting note

品飲筆記：一款充滿海岸個性的單一麥芽威士忌。香氣先是明顯的泥炭煙燻與海鹽感，帶有礦物與微微碘味，底層則有麥芽糖、太妃糖和一抹梨香。入口飽滿且油潤，黑胡椒的溫熱刺激與煙燻一同推進，中段出現溫和的橡木香與香草輪廓，尾韻悠長且帶鹹味與焦煙。生產背景：泰斯卡在天涯海角的Skye島上已釀造近兩百年，酒廠把海岸風、泥炭與岩岸的野性封入瓶中。釀造與陳年：以銅製壺式蒸餾器雙重蒸餾，至少在美國橡木桶陳放10年，讓烈性煙燻與香草、烘烤木香達到平衡。田地與環境：當地的海風、石岸、泥炭地與海草味共同塑造出鹹潤、礦質與海洋感的風貌。建議稍微讓酒在杯中醒個10–20分鐘，或加幾滴水釋放更多香氣。飲用時可享受它的油感與溫熱胡椒感，搭配煙燻、烤肉或濃味起司都很合適。

Tasting note: A quintessential coastal single malt — the nose opens with assertive peat smoke, sea spray and a hint of iodine, layered with warm malt, toffee and faint pear sweetness. On the palate it is full-bodied and oily, driven by rich malt, cracked black pepper and a steady wave of maritime smoke. The finish is warm, peppery and long, leaving ash and saline notes. Producer notes: Crafted on the rugged shores of the Isle of Skye for almost 200 years, this expression captures Talisker’s elemental wildness. Distillery and maturation: Double distilled in traditional copper pot stills and matured a minimum of 10 years in American oak casks, yielding pronounced oak spice, vanilla and toasted notes alongside the brand’s signature peat character. Vineyard/terroir notes: Though not from vines, the spirit reflects its birthplace — sea winds, coastal heather and nearby peat bogs contribute to the salty, maritime and smoky profile. Serve slightly rested (about 10–20 minutes) at room temperature or with a few drops of water to open aromatics.

Winery

泰斯卡酒廠坐落在Skye島崎嶇的海岸邊，近兩百年來以海岸風味著稱。現為Diageo旗下品牌，酒廠以壺式蒸餾、泥炭與靠海的原料風土聞名，並透過美國橡木桶陳年帶出香草與烘烤木香，成就強烈且具個性的風格。

Talisker Distillery, perched on the rocky shorelines of the Isle of Skye, has produced distinctive maritime single malts for nearly two centuries. Now part of Diageo’s portfolio, Talisker is known for combining coastal peat, robust pot-still distillation and American oak maturation to create bold, peppery and smoky spirits that reflect their rugged birthplace.