Mittwoch, 22. Mai 2024, 19:00:41

Talisker veröffentlicht 41 Jahre alten Whisky aus der Bodega Serie

Der Whisky stammt aus Manzanilla Sherry Fässern - mit englischsprachiger PR und Tasting Notes

41 Jahre alt, auf 2000 Flaschen limitiert, 50.7% Alkoholstärke, ca. 3250 Euro pro Flasche – das sind die nackten Eckdaten einer Neuerscheinung aus der Bodega Serie bei Talisker. Die zweite Ausgabe der Bodega Serie stammt aus Manzanilla Sherry Casks aus der ältesten Bodega im Sherry Dreieck, Delgado Zuleta und wurde von Talisker Master Blender, Dr. Craig Wilson, komponiert.

Erhältlich wird die Ausgabe ab August 2019 sein, weltweit – allerdings nur bei ausgewählten Händlern. Finden Sie nachstehend die englischsprachige Pressemitteilung zum Talisker 41yo und die ausführlichen Tasting Notes, ebenfalls in Englisch:


Talisker unveils the second release from the Bodega series, a 41-year-old aged in Manzanilla sherry casks

From August, Talisker will unveil the second release of only 2,000 bottles from the Talisker Bodega Series and the oldest official Single Malt, to date, from Skye’s oldest distillery: a 41-year-old 1978 Vintage. Available at selected luxury retailers globally from August 2019 onwards, the Talisker 41-Year-Old is retailing at RRSP of £2,900 per 70cl bottle. Bottled at 50.7% ABV.

The Talisker Bodega Series is an exploration of sherry cask finishes on the finest of Talisker Single Malt Whiskies. The second in the trilogy, the 41-year-old has been expertly finished in Manzanilla Sherry casks from Delgado Zuleta, the oldest Sherry producer in the famed Sherry Triangle. Located in the Marco de Jerez region, next to the coastal town of Sanlúcar de Barrameda, it is where Talisker distillery revealed a trading connection that dates to 1900.

Talisker’s Master Blender, Dr Craig Wilson, helped to craft the precious 41-year-old liquid, working alongside the Sherry Masters at Bodega Delgado Zuleta. The Sherry experts hand-picked only six exceptional casks for finishing, that once held the Bodega’s flagship wine La Goya, a very fine Manzanilla aged in casks more than a century old.

The result is a remarkable rich whisky, the nose carries the sweet fruitiness of sultanas and orange peel framed by sandalwood, with a tang of salty sea air and smoky raw sugar. The taste offers a fine balance between sweetness and smoke. The finish is generously warming and sustained, with a drying, softly smoky conclusion, an extraordinary 41-year-old liquid retainingthe unmistakeable character of Talisker.

Much like the 40-year-old first release in the Talisker Bodega series, the exquisite golden spirit lies in a hand crafted bottle that comes housed in a special Sherry-oak casing to evoke many stages of the whisky’s history and journey.

Charlie MacLean, Whisky Writer said,

“This is a magnificent example of Talisker, which initially holds back on the nose, but blossoms with spice in the mouth. It is a privilege to be able to taste such a memorable dram.”

Tasting Notes:

  • Appearance: Bright amber with deep golden lights. Astonishingly good beading for this strength.
  • Nose: A mild nose-feel, dry and maritime overall, with light prickle from the sheer character of the spirit. The aroma presents salty-spicy top-notes and a sweet, mellow fruity middle with hints of slightly caramelised apple crumble. The base is lightly maritime, with faded boat varnish, dried fish, and just a suggestion of smoke. A drop of water alters this very little, but brings up more smoky notes. Now softer overall.
  • Body: Medium to full.
  • Palate: Great to drink at natural strength, when the taste seamlessly moves from sweetness through saltiness to pepper, smoke, fire and brimstone and is delicious to drink straight. The mouth-filling texture is rich and smooth. The taste starts with the sweetness of soft fudge, then a balancing saltiness gradually yields to a peppery heat that lasts and lasts. The expected chilli-pepper kick at the back is gloriously unmuted. Sweeter, more savoury and smoky when reduced, it’s still delicious, while the pepper still finds a way through.
  • Finish: Long, hot, smoky and delicious, with mouth-cooling Sichuan pepper in the aftertaste amid lingering threads of peat smoke. Adding water reduces the heat while lengthening the finish.

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