 Rare Scotch:
Drinking Your Age (Or Close To It)
By Tom Allan
I recently had the opportunity to participate in a
tasting of some rare single malt scotches. The tasting was held at
The Ruins in Seattle and was led by Alastair Robertson, Master
Distiller of Talisker. Mr. Robertson, who was enjoying his
first visit to the United States, provided lively descriptions of
the distillation and aging processes for the honored malts. He will
host a similar tasting in Boston and appear on The Today Show before
returning to the Isle of Skye off the west coast of Scotland.
The malts tasted were 20 and 25 year-old releases of Talisker,
and a 32 year-old release from Oban. All were accompanied by
delicious creations from the Ruins’ kitchen. Many were particularly
delighted by the way raw oysters complemented the whisky. So, here
are the details:
 Talisker
20 Year Old
Natural Cask Strength 62%
Distilled in 1981
Color: Deep Amber
Nose: Medium smokiness, wood, toffee.
Palate: Sweet up front, with a richness imparted by the sherry cask
aging.
Finish: Peppery and spicy (a Talisker trademark). Warming.
Talisker 25 Year Old
Natural Cask Strength 58.9%
Distilled in 1976
Color: Amber
Nose: Full and fruity.
Palate: Light peat smoke early, followed by rum-toffee flavors.
American oak aging produces lighter-bodied, fruitier profile.
Finish: Lingering and peppery.
Oban 32 Year Old
Natural Cask Strength 55.1%
Distilled in 1969
Color: Green-Gold
Nose: Sweet, fruity, complex.
Palate: Floral, heathery and creamy. Some noted lavender with
characteristic Oban saltiness.
Finish: Dry and salty (in a good way), slight smokiness.
Not surprisingly, these malts were well received by the tasters.
The 20 year Talisker was a favorite among several fans of sherry
cask aged whiskies. I won’t play favorites here, I liked all three
offerings. Very limited quantities will be available in the United
States, with only 20-80 cases of each likely to make it into the
state of Washington. They should be available in early spring by
special order in state liquor stores, or on the back bars of select
on-premise establishments.
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