Before I stopped having cheap gin at home for the guests that knew no better, I stocked Gordon’s. If it’s good enough for 007, it had to be good enough for me. This mindset, coupled with my highest discount giving store not carrying my beloved Lagavulin sent me northeast to the Isle of Skye. With its heavy handed addition of caramel colour being the only place it loses points other than price, let us dig in. Nose changes significantly as the liquid oxididizes; when first opened, it is the smoky, raging sea that a young whisky of its region that it should be. Ocean spray, less medicinal peat smoke than some Islays, hot, cooked black pepper and the vigour that comes from young spirit and older barrels. After a month or so, this settles dramatically, vanillas, caramels, woodsmoke and wet soil come through. On the palate, at first it carries the nose through almost exactly. Salty rocks, powerful peat and now more medicine notes. As it settles down, the distinct Talisker pepper dominates in a way that you have to experience to understand, coming through as an almost beef jerky thing, followed by more honey than vanilla notes. Lovely thick mouthfeel as well. Finishes brief and bitter from the e150. A soft breath out coated with smoke and salt is all that remains. Overall, it’s a gem worthy of anyone’s whisky cabinet. Even something as young as this 10 year old somehow carries a presence swinging above its weight (or age) class. A perfect marriage of sea, land and Skye.