 All the stills use worm tubs (condensing coils) rather than a modern condenser, which are believed to give the whisky a "fuller" flavour (itself an indication of higher sugar content).During this early period, the whisky was produced using a triple distilling method, but changed to the more conventional double distilling in 1928.Talisker was acquired by Distillers Company in 1925 and is now part of Diageo.