Talisker 10 Year

Talisker 10 Year is a single malt Scotch from the Isle of Skye, bottled at 45.8% ABV. That is a little above the usual 40–43% for a standard-strength malt. The extra strength shows in the texture and in how well the whisky holds its character when you add ice or water. Skye malts like this are generally known for a maritime profile, so expect a briny, sea-air quality running through a peppery, smoky body. The smoke is usually the kind that drifts across the palate and doesn't dominate it, with malted barley sweetness underneath and a warm black-pepper finish that tends to linger. For a first pour, go neat in a Glencairn. The tulip shape concentrates the aroma, so you can pick out the smoke, the sweet malt and any salty or seaweed-like notes before you taste. After a few sips, add a small splash of room-temperature water, a teaspoon or so at a time. A little dilution generally loosens the pepper and lets the sweeter malt and fruit notes come forward. At this strength it takes water well without going thin. If you want it colder, one large cube in a rocks glass does the job without watering it down quickly. Crushed or small cubes dilute fast and flatten the smoke, so avoid them. In cocktails, the smoke and pepper suit drinks built around bitterness or citrus. An Old Fashioned made with Talisker, a small measure of demerara syrup and a couple of dashes of aromatic bitters is a good smoky version of the classic. Use an orange peel to match the malt's sweetness. A Manhattan with sweet vermouth works too, though a drier, less sweet vermouth keeps the smoke from being buried. It also makes a good Highball. Pour two ounces over ice, top with cold soda water, and add a lemon twist. The carbonation lifts the peppery, coastal side of the whisky and gives you a long, dry drink. A Whiskey Sour will work, but the smoke makes it an unconventional choice, so a lighter hand with the sugar is best. Food pairings follow the maritime character. Oysters, smoked salmon, aged hard cheeses and dark chocolate are all natural matches. They either echo the salinity and smoke or offset the pepper with richness.