Updated 9 August 2022

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Talisker Distillery | The King Of Drinks

Black and white vintage worn paper style wide angle photograph of Talisker Distillery main building including talisker distillery logo

Talisker Distillery Est. 1830, Isle of Skye, Scotland

Talisker Distillery History

Hugh and Kenneth MacAskill founded Talisker Distillery in 1830. They took the lease on Talisker House and farmland, owned by the head of Clan MacLeod, John MacLeod of Dunvegan Castle, and set up the distillery to diversify their income. Hugh MacAskill worked as a ‘tacksman’ through the 1820’s and 30’s for Laird MacLeod – collecting rents and clearing the land of the families that comprised the tiny scattered townships and small farm holdings.

Clearance and Temperance

Like Clynelish, Talisker is a clearance distillery – sheep farming and whisky were far more profitable than the taxes collected off the human inhabitants. Once evicted, the crofters (small farm renters) were expected to move into the newly formed townships of Carbost and Portnalog, else leave Skye, and in some cases, leave Scotland altogether. Some were able to find work in the new distillery, but those that remained mostly did so in poverty

Clearance activities aside, the MacAskill’s distillery initially had a strong local market, and Talisker whisky developed an excellent reputation. Talisker was a favourite tipple of Scottish writer Robert Louis Stevenson, which he immortalised in the poem The Scotsman’s Return from Abroad – “The king o’ drinks, as I conceive it, Talisker, Isla, or Glenlivet!”

The MacAskill’s prowess as farmers and distillers aided them through many years of poor weather and bad harvests. However, farming and distilling expertise was of no help as the Temperance Movement took off, and the consumption of spirits in Scotland fell. By 1848 the distillery had been seized by the North of Scotland Bank.

Fraud and Frustration

Donald MacLennan took on the lease in 1857, but he was bankrupt by 1863. Anderson & Co took control in 1867, but Mr Anderson was found guilty of fraud in 1879. He’d advised merchants that their whisky was in bonded storage when it wasn’t.

Alexander Grigor Allan and Roderick Kemp & Co. acquired Talisker in 1880 and commenced the petitioning of their landlord for the construction of a pier. One of the biggest difficulties for the distillery was (and likely still is) its remote location, which was made worse by the grave difficulty in accessing it. There was no pier until 1900. The landlord, then Norman MacLeod of Dunvegan, refused to build one, so the casks had to be floated 300-400 yards out to ships in Loch Harport.  Likewise, any supplies such as barley or fresh casks towed in.

The refusal to build a pier put many lives and the cargo at risk, as the boats would often arrive at night, and in stormy seas. It was a great source of frustration to the new owners, to the point where Kemp sold his share of the business to Allan in 1892 and went off to buy Macallan Distillery.

In 1894 Allan formed the Talisker Distillery Company, which subsequently merged with Dailuaine-Glenlivet Distillers and Imperial Distillers.  They would form Daluaine-Talisker in 1898.

A New Century and a New Beginning

Talisker Distillery was now in the hands of Thomas Mackenzie who had successfully overseen the enlargement of Dailuaine.  In 1900 he proceeded to upgrade Talisker, building the pier, a connecting tramway to the distillery and distillery workers houses. Notably, Laird Norman MacLeod had died in 1895 – the works approved under the lordship of his son Norman Magnus MacLeod.

Thomas Mackenzie died in 1915, which coincided with a decline in the overall whisky trade, fixed pricing on blended whisky, and World War 1.  These trying times lead to the merger of many smaller distilleries trying to pool resources to stay alive. In 1916 a consortium of distilleries including John Dewar & Sons Ltd, DCL, and John Walker & Sons Ltd purchased Dailuaine-Talisker Distilleries.

In 1925 Talisker Distillery was brought fully under the DCL fold as a wholly owned subsidiary. 1925-1928 also saw a significant process change at Talisker, in that they moved from Triple to Double distillation.

DCL would eventually go on to form Diageo, the current owners of Talisker Distillery.

Talisker Distillery with a grungy textured overlay

Talisker Distillery Est. 1830, Isle of Skye, Scotland

How To Pronounce Talisker

Where is Talisker Distillery

Talisker Distillery is located in the town of Carbost, on the Isle of Skye, north-west Scotland (Post Code IV47 8SR – GPS 57.302107, -6.353981). A car is by far the easiest way of getting to Talisker. Ensure you enter ‘Talisker Distillery’ and NOT simply ‘Talisker’ into a navigation system. Talisker Distillery is located in the town of Carbost, not in the region of Talisker. You’ll end up 4-5 miles out of the way if you go to Talisker.

If bus is your only option, the 608 from Portree to Fiskavaig stops at Talisker Distillery but is not a feasible option on weekends and has a varied timetable throughout the week. Tour Skye have a tour that stops at the Talisker Distillery Visitor Centre (does not allow time for a tour) in addition to visiting the other main attractions on Skye.

Taxis and private cars are another option good option if you cant/dont want to drive yourself, such as Skye Magical Tours.

screen shot of google map of Talisker Distillery location

Talisker Distillery Tours and Bookings

Talisker Distillery is currently not open for tours.

Online bookings close 48 hours in advance, otherwise give them a call on the day (or the day before) to secure a spot.

Telephone Talisker on 01478 614308 or Email talisker@diageo.com

Useful Visitor Information

  • The little coffee shop across the road from the distillery (Caora Dhubh Coffee Company) does rather good cakes, slices and coffee.
  • If you’ve had a few too many tasty drams and need to hang around Carbost for a bit, or, you caught the bus and have a few hours to kill, check out the Oyster Shed on the road behind the distillery (not a restaurant, take away only).
  • Talisker Distillery is in Carbost, Skye not Talisker, Skye.  Save yourself the confusion and follow the signs to Carbost.
  • As with all Diageo distilleries, photos are not allowed in production areas, which is most of the distillery. No, it’s not because they think you’ll try and steal their ideas or equipment design! Ethanol is highly flammable, and electronic equipment poses a potential source of ignition. As such, they’ve implemented a policy on all their sites – no electronic devices to be in use in production areas, or where ethanol is likely to be in higher concentrations (like warehouses).

What Else Is Nearby

While there were initially seven registered distilleries on Skye, Talisker was the only distillery still operating, until recently:

Talisker Whisky

Even though the Talisker Distillery has a sea-side location, their warehousing is no longer on site, and the spirit is shipped off in tankers for filling near Glasgow. Still well renowned as a smokey maritime dram, Talisker whisky is sadly often chill-filtered and can contain e150a caramel, though you can still find some good ones; the Talisker 25 year-old was especially to our liking.

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photograph of 20cl Talisker 10 year old bottle and outer packaging box

Brimful of coastal power and elegance, with the hallmark chilli and white pepper notes tantalising the taste buds.

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photograph of Talisker 12 year old independent bottling from Douglas Laing

A 2009 Talisker single malt from independent bottler Douglas Laing that was matured in a single refill hogshead for 12 years, before being bottled in March 2022 as part of its Old Particular series. Aromas of damp bonfire embers, barbecued mango, charred oak and liquorice fill the nose, complemented by notes of toasted barley, sea salt, citrus fruit, Victoria sponge cake, stewed strawberries and sweet pears throughout the palate. 

Talisker Distillery Images

Worm Tubs and Kinky Wash Stills

The wash stills at Talisker are unusual, in that the lyne arm (pipe leading from the top of the still) is ‘swan-necked’, with 90 deg turns forming inverse U shapes. The wash still lyne arms bend before entering the wall, and then again outside before entering the worm tubs (see pictures below). Furthermore, at the point where the lyne arm goes into the wall, a purifier pipe returns some of the spirit vapour back to the bulbous wash still for redistillation.

The combination of bulbous wash stills (lots of reflux/greater copper contact/purity) and lyne arm kinks (increased copper contact) would usually result in a ‘light’ spirit. However, Talisker’s continued use of worm-tubs (versus more modern shell and tube condensers) means less exposure overall to copper, than many other distilleries. Therefore, much of the sulphur remains, resulting in the ‘heavy’, peppery, slightly sulphurous characteristics for which Talisker is known.

An Odd Ratio

Talisker Distillery has three Spirit/Low Wines stills, yet only two Wash Stills.  Most distilleries have a 1:1 ratio Spirit Still: Wash Still, although distilleries like Springbank Distillery run with an uneven number as they distill more than twice. Springbank distills their signature whisky Springbank 2.5 times, and Hazelburn 3 times. On his visit to Talisker in 1887, Alfred Barnard noted that there were three stills. Three stills would make sense as Talisker was triple distilled until 1928.  For some unknown reason, during upgrades and refurbishments since then, the number of stills remained ‘odd’ even though triple distillation no longer occurred.

In 1960 a Stillman accidentally left one of the Spirit Still covers off. As the still began to heat up, it spewed its flammable contents out through the opening and onto the flaming coals below. Consequently, a fire erupted and ripped through the still house, destroying the stills, though surprisingly the worm tubs were undamaged. The stills were rebuilt again using coal fire as the heat source, but in 1972 this was upgraded to internal steam coil heating.  Also in 1972, the malt floors were demolished and the malted barley acquired from Glen Ord, as it is today.

Talisker Distillery has 3 low wines stills (pictured) and 2 wash stills. An unusual combination, given stills are usually found in pairs (1:1 wash:spirit).

Talisker Distillery has 3 low wines stills (pictured) and 2 wash stills. An unusual combination, given stills are usually found in pairs (1:1 wash:spirit).

Copper tinted photo of Talisker Distillery wash stills and one of the low wines stills

The wash stills are quite unique in having a swan-neck style lyne arm that bends several times before it dips into the worm tubs outside. There is also a purifier pipe extending from where the lyne arm enters the wall, back into the ball-necked wash still.

Black and white photo close up of Talisker Distillery spirit stills

Low wines stills No. 1 and 2, Talisker Distillery

Black and white photo of Talisker Distillery wash and spirit stills

Two of three low wines stills (left) and both wash stills (right) at Talisker Distillery. Talisker was triple distilled until 1928.

Talisker distillery spirit still worm tubs

These are the tubs for the 3 low wines/spirit stills - they have straight arms, unlike the 2 wash stills which have a u-bend.

Talisker Distillery worm tub and lyne arm from wash still

Talisker Distillery Worm Tubs. Timber tubs filled with water cool the spirit vapour back into liquid form as it snakes its way around the copper pipes spiraled inside the tubs. Note the u-shaped line arm leading from the wash stills and into the tub.

Douglas Fir/Oregon Pine washbacks at Talisker Distillery

Douglas Fir/Oregon Pine washbacks at Talisker Distillery

The six Douglas Fir/Oregon Pine washbacks. at Talisker Distillery

Talisker has 6 Douglas Fir/Oregon Pine washbacks. The washbacks hold 53,000 litres but are only charged/filled with 37,000 - 38,000 litres of wort from each mash cycle. Once the yeast is added, the wort will foam and 'grow' as it ferments - the washbacks must not be overfilled or they may flow over.

Golden toned close up of Talisker Distillery copper top mash tun

Stainless steel mash tun with a copper lid. Talisker Distillery, Isle of Skye

Stainless steel mash tun with a copper lid. Talisker Distillery, Isle of Skye

Stainless steel mash tun with a copper lid. Talisker Distillery, Isle of Skye

Talisker distillery spirit safe and stillman Mike

Talisker's spirit safe, feints receiver, and Stillman Mike.

Talisker distillery's bright red porteous malt mill with grungy overlay texture

Porteus Patent Malt Mill, Talisker Distillery


The widest range of accommodation options on the Isle of Skye is in the town of Portree / Port Righ, otherwise back on the mainland at nearby Kyle of Lochalsh or the very pretty wee town of Plockton.

Other Activities - Tours to the Isle of Skye from Inverness

References & Further Reading

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photograph of glass of whisky and book title World Atlas of Whisky

By award-winning author and whisky expert Dave Broom; explore over 200 distilleries and examine over 400 expressions. Detailed descriptions of the Scottish distilleries can be found here, while Ireland, Japan, the USA, Canada and the rest of the world are given exhaustive coverage. There are tasting notes on single malts from Aberfeldy to Tormore, Yoichi (and coverage of the best of the blends). Six specially created 'Flavour Camp Charts' group whiskies by style and allow readers to identify new whiskies from around the world to try. With over 200 beautiful colour photographs and 21 colour maps locating distilleries and whisky-related sites, this is a stylish celebration of the heritage, romance, craftsmanship and versatility of whisky.

picture of the front cover of book The Whisky Distilleries of the United Kingdom by Alfred Barnard

One of Amanda's favourite books. Around 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal dedicated to the wine and spirit trade. In order to provide his readers with the history and descriptions of the whisky-making process, Barnard decided to visit all distilleries in Scotland, England and Ireland. Accompanied by friends, he visited and sketched over 150 distilleries. This is a wonderful step back in time and a must have book for a whisky history geek. 

About the author


Amanda is an Australian-born photographer, digital nomad and whisky lover. Her passion for travel and whisky lead her to Islay, where she fell in love with an Ileach (an Islay native). Amanda and Roddy now share their Spirited Adventures.

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