Talisker 44 Year Old: Forests of the Deep

We are pleased to be releasing the Talisker Single Malt Scotch Whisky 44-Year-Old: Forests of the Deep, a whisky born of the sea and inspired by the Talisker distillery founders and brothers, Hugh and Kenneth MacAskill; siblings famed for their intrepid row from Eigg across The Cuillin Sound to Skye. This is a whisky created as a reflection on the power and beauty of the seas, which was informed by an expedition led by Parley for the Oceans, Talisker’s partner in ocean conservation.

With support from Talisker, Parley undertook an expedition to one of the world’s largest sea kelp forests near the Cape of Good Hope. The mission yacht explored into the sea forests where the expedition team of scientists, activists and filmmakers undertook a dive into their depths. On board the yacht were Talisker cask staves, which were later charred using a small amount of sustainably sourced Scottish sea kelp and stave wood shavings. This exceptional whisky was then finished in these marine oak casks before bottling.

This is the oldest release of this legendary distillery and an expression that reaches new depths of flavour, combining enticing aromas and sweet, smoky maritime accents. It is an elemental Talisker with a wonderfully oily-smooth texture and umami-rich taste with a sweet chilli-pepper finish.

Deep, clear amber with excellent beading. On the nose this is true to a Talisker of age; mellow overall, with a peppery prickle that yields slowly to rich maritime top notes with traces of seaweed, salt crystals and warmed oak, over sweeter wafts of lemon zest and toffee. Beneath these scents lie intriguing layers of aroma; hints of canvas, brine-licked sea air and a distant beach bonfire. On the palate this is imbued with a big, wonderfully oily-smooth texture and umami-rich taste, as waves of smoky-sweet intensity meet the full force of the sea mid-palate. The effect lightly dries before a peppery warmth surges and smoothens. A drop of water softens the feel and brings a hint of sweetness with a pinch of salt and tingling Szechuan pepper. Finishing really long, with soft traces of candle wax and a sweet chilli-pepper warmth that suffuses the palate, becoming mouth-cooling if water is added.