Talisker: Made by the Sea
Some things go together… like whisky and oysters.
Much like the oyster farmers of Australia, proudly growing their native Sydney Rock and Angasi oysters – producing whisky is second nature to the Scots, considered the largest industry of food & beverage in the UK. Scotland has 5 disctinct whisky regions, Highland, Speyside, Lowland, Islay, and Campbelltown, which all have unique characteristics and flavours that differentiate them.
With so many of these distilleries founded in the 18th and 19th centuries, in remote coastal regions of Scotland – the relationship between scotch and sea comes naturally. The romantic and nostalgic view that coastal and maritime whiskies adopting their characteristics from sitting in casks during the maturation period, absorbing the sea air for years on end. Some say it’s the environment the grain is grown, or the natural maritime of peat from regions such as Islay.
Whatever the reason, it should come as no surprise that we’ve selected Talisker 10 as our whisky of choice during our month-long celebration of oysters. The distillery was founded in 1830 by Hugh and Kenneth MacAskill on the Isle of Skye, the largest and northernmost of the major islands in the Inner Hebrides of Scotland. Skye is known for a few things: whisky, agriculture and fishing.
Talisker is considered a premium whisky, winning international awards in 2007 and 2015. It is James Bonds’ preferred scotch and the favourite whisky of writers Robert Louis Stevenson and HV Morton; Stevenson referencing it as the king ‘o whiskies in literature.
Scotch, single grain or blend? Smoky, spiced pepper? Learn the lingo at an exclusive tasting masterclass hosted by Talisker brand ambassador Simon McGoram – Tuesday 8th August, 6:15pm | $49 pp
Ticket price includes a welcome Penicillin cocktail, 3 expressions of Talisker and a half dozen fresh oysters.
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