The youth here leaves a lot of heat, but it's more of a good, warming kind -- and it's full of peat, earth, some sweetness, fruit, definite spice, a mintyness in the finish, and I'm not sure what to call the rest. Bursting with rough edges -- like that finish which is so long and yummy, but so hot -- but those are all what's part of what makes it tasty. A rough-rider, and because of this I'd say "not for beginners" -- although this is indeed where many start, as there's a bang-for-your-buck quality.
Nose is earthy, spicy red pepper, sawdust. More complex than the other 10 years out there, but tastes younger, needs a few more years to mellow out. A solid moderately peated scotch with hints of fruit that finishes very dry and oaky.
This seems younger and more spirity than I remember -- really brings me back to the still room on Skye, which may be the best smelling still room of all. Nose has some red wine vinegar. Palate is ginger bread cookie and malt vinegar. Finish is salt and pepper. Perhaps another for fish and chips.
A peppery-peaty tangy malt that is great bang-for-your-buck. Talisker is one of those that usually is very noticable when you try it because they get that classic salty pepper in it from the peat on Skye. No one else seems to have that.