Double matured in port casks, this malt is a toast to the Scottish traders who braved the high seas and were instrumental in the foundation of the port wine trade. Port Ruighe, pronounced ‘Portree’ is the Gaelic spelling of the once-bustling trading port on Skye. The port finish combines Talisker’ s powerful maritime character with succulent sweet notes of rich berry fruits for a superb taste experience.
"The additional maturation has amplified a sweet side to this islander. Not a bad thing either."Rob Allanson 2013, Whisky Magazine, Issue 112, p.68
Talisker Port Ruighe was made for sipping neat.
A fruity, spicy Island expression from the only distillery on Skye.
Dark, rich amber gold.
Instant, very well balanced and sweet, yet not cloying; overall, rather like the sweet smokiness of a fading wood fire with the fruity richness of ripe plums.
Medium bodied and softly textured.
Sublime, smoky and savoury: spicy pepper rapidly grows into peatiness, as a creamy smokiness mingles with spice and dark fruits.
Long, memorable and mouth-filling, leaving on the tongue an appealing and intense cocoa-rich drying smokiness.
Strength: 45.8% ABV
Place of Origin: Isle of Skye
in brief…A fruity, spicy expression of Talisker at its confident best: a stunning, bold all-rounder with impeccable balance.
in a sentence… Great at natural strength, when its clean, fresh smokiness is precisely balanced by sweetness, and equally good with water, when it’s softer, with a classic balance of sweet fruit, floral notes, cedar wood spice, and savoury smoke.
Instant, very well balanced and sweet, yet not cloying; overall, rather like the sweet smokiness of a fading wood fire with the fruity richness of ripe plums. The smoke soon parts to reveal a layer of honeyed malt and creamy toffee. Further in, there’s a subtle medley of cedar-wood, menthol and refreshing red fruit, gently edged by dark chocolate and vanilla. It’s softer with water, but still sweet, with smoke and maritime notes. Ripe red fruit emerges on a bed of rich, sweet toffee, while the smoke recedes in favour of floral notes on a buttery biscuit base, still with hints of menthol and cedar.
Smooth and mouth-coating: the spicy pepper on the tongue rapidly grows into peatiness with a difference, as a creamy smokiness mingles with spice and dark fruits. The earthy, soft notes found in a French chocolate tart are balanced by the bite of red fruit, cherry or plum; then a wave of softly drying volcanic smoke introduces superb, chewy malt. It’s softer and sweeter with water; rounded and minty, with that spicy wood leading a sublime, smoky savoury and sweetly aromatic flavour development.