Has anybody found the Talisker 18 to become more tangy (iodine) with age?
However, what you are describing is a reasonably common observation. I'm not suggesting that certain whiskies necessarily take on a more tangy or iodine-like character with time, but they do certainly change in the bottle once oxygen has been introduced.
I had an old bottle of Glenmorangie Madeira Wood that I (accidentally) let sit for too long once the contents had got down to about a third-full, and when I finally returned to the bottle six months later, it was definitely spicier than I remembered it being.
This observation has been remarked upon many times on these pages over the years, so what you've noticed is nothing to be alarmed at. I guess the more important issue is whether or not you still enjoy the whisky, and you've indicated that you do!
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