Had some of this at a tasting tonight. Really interesting stuff - it still retains that characteristic pepperiness that they seem to want to phase out of the OB 10 and the independant 8ish year olds.
Nose: hint of sherry at first, then as it reacts with the air (and with a splash of water) you get pears/apricots etc.
Palate: Peppery, peaty weight without the direct peat taste, slightly fruity, restrained malt. Add water and it becomes like a Clynelish (or Longmorn with added salt), very fruity indeed. All very nicely balanced - it's tasty as well as interesting.
Finish: Long, salty. Very filling - I had it on an empty stomach and didn't fill hungry afterwards
As above, it changes the more water you add. From being the classic Talisker pepper-giant, as you add water it morphs into a (balanced) fruity malt. However, it never really loses the salt regardless of what you do to it, so the trick is getting the exact right amount of water (a very small dash) to release the fruit without killing the pepper and weightiness of it.
Overall, an excellent whisky, very interesting to drink and observe the varied elements developing, as well as being damn tasty. Not quite sure it's worth the cost though - for the coastal salt hit I'd probably go for the 14yr Clynelish at 2/3 the price.
#########one hour later#########
OK, we've been doing some mixing experiments. Talisker 10 + Clynelish 14 comes close to Talisker 18. Add a sherry-peppery whisky like Aberlour a'Bunadh and you've got almost all the aspects covered