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"Coup de foudre", as the french say. Love at first taste. Charred oak to talisker is like extra sauce to my Big Mac: is it really too much? Only to my cardiologist.
It's pretty flawless. Cheers!
Reviewed
April 11, 2018 (edited September 12, 2019)
3.5
3.5 out of 5 stars
Ah the Talisker nose, smokey charcoally brine which translates to the palate which saltiness comes through even stronger. It's talisker so I like it. Seems more restrained than the storm but it's a newly opened bottle and if I've learned anything from a Talisker it's that you need to let it breathe. 3.5.