Talisker distillery has maintained its five-still setup and continues to produce its distinct new make, characterized by a blend of smoke, fruit, sulphur, salt, and pepper. The malt is medium-peated, with clear worts and a long fermentation process. Distillation, however, sets Talisker apart from many other distilleries.
The wash stills at Talisker are tall with an exaggerated U-shaped bend in the lyne arm, incorporating a purifier pipe at its lowest point. This setup allows for the reflux of heavy elements back into the still to be redistilled. After the wash rises up the ‘U,’ the lyne arm coils inside cold worm tubs. While the reflux helps refine fruity elements, the minimal copper contact contributes to the sulphury notes in the new make, which could also impart the peppery character in the mature spirit. The purifier pipe adds an oily texture to the whisky. Distillation takes place in small plain spirit stills, which contribute additional mid-palate weight. Maturation occurs in refill and rejuvenated casks, with fortified wine casks being used for special releases like the Distiller’s Edition and Port Ruighe expressions.
Talisker’s founding story is closely tied to the Clearances in the early 19th century. In 1825, brothers Hugh and Kenneth MacAskill, who were landlords during the Highland Clearances, purchased Talisker House and large areas of land on Skye. They forcibly relocated local farmers and replaced them with sheep, while also establishing a distillery in 1830. Initially unsuccessful, the distillery struggled financially, and by 1848, the bank took control.
In 1880, Talisker’s fortunes turned when Roderick Kemp and Alexander Allen bought the distillery and expanded the site, including the construction of a pier for shipping casks. Kemp eventually sold his share in 1892 to buy Macallan, and after Allen’s death, Thomas Mackenzie took over. In 1898, Talisker merged with Dailuaine and Imperial distilleries. Following Mackenzie’s death in 1916, major blenders like John Walker & Sons and W.P. Lowrie took control, solidifying Talisker’s reputation for quality.
The distillery was rebuilt after a fire in 1960, reopening in 1962, and in the 1970s, it stopped malting its own barley and began sourcing from Glen Ord. Talisker became widely available as a single malt, initially as an eight-year-old, and was later included in Diageo’s Classic Malts Selection in 1998. The range expanded over the years with expressions like the 18-year-old (2004) and several no-age-statement whiskies such as 57˚North, Storm, Dark Storm, and Port Ruighe. Today, Talisker is one of Diageo’s most prominent single malt brands.
