Talisker Secret Stills 1.1
Added on Thursday, Dec 19, 2013 at 10:07 AM
  Bottler: Gordon & MacPhail
  Age: 50 yrs Type: Scotch
  Vintage: 1955 Subtype: Single Malt
  ABV: 45.00 % Region: Island
  Price: N/A Availability: Collectors Only
Bottled 2005   564 Bottles   Cask 1312
Member Ratings and Notes

Nose:  Sulfur Bomb

Palate:  Sherry and sulfur

Finish:  Sweet sherry and peat.


Very much in character for sherried Talisker, which tend to be sulfur bombs.


Chewy berry taffy, gentle smoke, raspberry, dark bitter chocolate and light hints of potpurri.  This is a fair bit of sulphur here as well.  On the palate I get: figs, raisins, mahogany wood, nabel grape, oxidized black teaa and a bit of rubber.  It also has some sweet wine and a bit of spicy peppers. 


This has characteristics that reminded me of the 1981 talisker 20's.  While not nearly as good, it was enjoyable.  B+/B


n:  Sulphery caramel


p:  Tad stale, tire rubber, condensed caramel.  Intense.  Finish lasts forever.



Deep red-brown color. The nose has mature sherry oak (as if sherry softened and broke down wood), sulfur, ash, funky sherry notes and a little peat in the background. Also smells like a dusty library. Over time (30+ minutes) it just keeps getting funkier. The palate has a quite a bit of wood and a little smokiness. The finish is nice and the whisky really sticks to the tongue. Overall I thought the nose was great and the palate was okay. [12/13/13] 

N: Really bitter, slight sulphur

P: Nice bite to it. Very drinkable, but still bold. Not too complex or specifically exciting. Nicely balanced. No heat at all. 

F: Not a whole lot here at the end.




n: maritime sherry with grey sea salt, matchsticks, and pink grapefruit. Driftwood and seaweed in a red fruit jam. Damp basement and saddle leather.


t: burnt strawberries and buttery toffee. Antique and musty with a distinct seabrine soaked red fruits. More sea salt in the middle with a light burnt paper smoke. Salted walnuts with a fruity sweetness in the finish. A special savoury whisky.



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