Talisker Port Ruighe
Talisker with a layer of dark fruit. Double matured in old port casks, bringing creamy smoke together with spices, ripe plums and a long cocoa finish. A whisky for after dinner.
Smoke on a bed of port
Talisker Port Ruighe is a true Talisker that is then matured again in old port casks. This double maturation layers red and dark fruit and sweetness over the house's smoke and salt. The name, pronounced port ree, refers to the trade Scottish ships once conducted with Porto.
Its character remains recognizably Talisker: spicy pepper that quickly gives way to peat, and a smoky, salty taste. But the port adds the rich fruitiness of ripe plums, and the finish ends in intense cocoa and smoky dryness. At 45.8% and with a medium body, this is the most dessert-like bottle in the range.
In brief
Plums, wood fire and cocoa
Pepper to peat
Peppery spice that quickly gives way to peat, while creamy smoke mingles with spices and dark fruit.
Wood fire and plum
Medium-bodied, smoky and salty. Every sip has the sweet smoke of a wood fire and the rich fruitiness of ripe plums.
Long and cocoa
Long, mouth-filling and memorable, with intense cocoa and a smoky dryness that lingers.
Tasting profile of Talisker Port Ruighe neat. A drop of water brings the plum and cocoa further to the fore.
Port Ruighe after dinner
The producer recommends drinking it neat. Give it time and use a glass that holds in the fruity nose.
Neat, as a digestif
4 cl in a tulip-shaped tasting glass at room temperature. Let it stand for five minutes: the nose then shifts from pepper and peat to dark fruit.
Tasting glasses →With dark chocolate
A piece of dark chocolate with at least 70% cocoa next to a glass of Port Ruighe. The cocoa in the finish and the chocolate enhance each other; take a sip first, then a bite.
Cognac glasses →With a drop of water
Two drops of cold water in a small glass of Port Ruighe bring out the plum and port fruit. No ice: it actually suppresses the sweet notes.
Whisky glasses →Dark, stirred cocktails with Port Ruighe
The port fruit works well with cocktails containing vermouth, bitters or amaretto. Use it as part of the base to keep the smoke in check.
Rob Roy
The Manhattan with Scotch: whisky, sweet vermouth and bitters. The port fruit pairs beautifully with the vermouth.
Boulevardier
Whisky, Campari and sweet vermouth. With Port Ruighe, deeper, fruitier and lightly smoky.
Godfather
Whisky and amaretto over ice. The plum and cocoa pair well with the almond.
Scotch Coffee
Hot coffee, sugar and a layer of cream, with whisky. With Port Ruighe, you taste cocoa and plum beneath the cream.The right glass for Talisker Port Ruighe
A tulip-shaped tasting glass or a small cognac glass retains the fruity nose, a coupe is for the Rob Roy and a tumbler for the Boulevardier.
More Talisker flavours
Talisker
Where it began. On the brand page, you can read everything about Talisker: origin, varieties and classic cocktails.
Go to Talisker →
Talisker Skye
Round, sweet and approachable: citrus and sweet smoke, with Talisker's salt and spices.
View Talisker Skye →
Talisker Storm
More smoke, brine and pepper than the 10 Years. A building storm for smoke lovers.
View Talisker Storm →Everything about whisky: the varieties, the best-known brands and the cocktails.
Questions about Talisker Port Ruighe
Can’t find your question here? Read more on the Talisker page or browse our cocktail recipes.
Everything about Talisker →