Teaninich, 10-year-old, Highland, Single Malt Scotch Whisky (43%)

Teaninich, 10-year-old, Highland, Single Malt Scotch Whisky (43%)

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Bottle £53.45

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Scores and Reviews

OTHER - Nose
Light and slightly restrained. Grassy. Minty. Touch of cardboard. Opening on green fruit notes.
Palate
Smooth and sweet. Very soft, flattening in the middle but nicely refreshing. Peaches in syrup.
Finish
Lacks length but clean with a pleasant nutty touch.
Comment
This malt improves with oxygenation. Quite shy, it may appear insignificant at first, which it is not. Just pleasant.

Martine Nouet - Whisky Magazine Issue 48 Nose
Austere and strange: lemon verbena, some smoke. Assertive, grassy, green tea, birch sap.
Palate
Lovely perfume. A delicate bone like structure. Grasses again. Flinty on first impressions but with a sweet heart.
Finish
Dry. teasing.
Comment
The opposite of its lush companions. A poet on a wobbly bicycle (Norman MacCaig?) I like its perversity. Regional style? Pah!

Dave Broom - Whisky Magazine Issue 48

The Story

Teaninich Distillery, Highlands

Producer

Teaninich Distillery, Highlands

Teaninich (pronounced “Te-an-in-ick”) is located north of Inverness, in the village of Alness. This lesser known neighbour of the more famous Dalmore and Glenmorangie distilleries started its life as an illicit distillery in 1817, run by captain Hugh Munro and ever since it has been in production almost continuously – it only stopped for WWII and a short period during in the 1980s.

The Teaninich distillery changed hands in 1904 when Robert Innes Cameron became its new proprietor. He also owned substantial interests in several Highland distilleries, including Benrinnes, Linkwood and Tamdhu, and later became chairman of the Malt Distillers Association. In 1934 it was acquired by the D.C.L. (Distillers Company Ltd.). Teaninich whisky has known such a demand that the distillery expanded in 1962 and in 1974.

Teaninich malt is highly regarded by blenders and it remains a key component of Johnnie Walker. It is also one of the ingredients of the Drambuie liqueur. The single malt style is soft, smoky with floral nuances.

Region

Highlands Whisky

Maybe because it is the largest geographical area, the Highlands is also the hardest Whisky region to pin down stylistically. For this reason it is easiest not to consider the Highlands as one large are, but as 4 smaller and much more distinct ones.

North-Highland malts tend to be light bodied, delicate whiskies with complex aromas and a dryish finish sometimes spicy, sometimes with a trace of salt. Northern Highland distilleries are almost all coastal. The most northerly is Old Pulteney, situated about as far north as you can go in Wick, which produces a delicious, fragrant, dry whisky. 

Working south along the route of the A9, next comes Clynelish at Brora (built in 1969, beside an earlier distillery who’s whiskies are known as Brora) - a sophisticated and complex whisky older expressions are very highly regarded and the malt deserves to be better known. Perhaps the reason that it is rarely seen as a distillery bottling is that it’s malt is a key component of Johnnie Walker.

The best known of all the Northern Highland malts is Glenmorangie. Glenmorangie, is made at Tain on the Cromarty Firth, and is the most popular malt in Scotland. Over the last decade Glenmorangie pioneered the now often copied process of wood finishing. Althoght this process is not universally popular;  it transformed the company’s commercial success. 

The Eastern Highlands produce a number of whiskies that can be confused with those of Speyside.  In the north of the region close to the southern border of Speyside, whiskies which are smooth, sometimes with a little smoke, malty-sweet, such as Macduff, Ardmore, Glen Garioch and Knockdhu are made.

Further south is Fettercairn, and Glencadam, at Brechin, which produces an unusual creamy, fruity malt. The area between the Moray and the Tay has two distilleries of note; Royal Lochnagar and Glendronach. The first is a wonderfully smooth, rich whisky made in the shadow of the mountain of the same name in a distillery established in 1825 The second is also luscious and often sherried.

In the Western Highlands there only two distilleries on the mainland those of Oban and Ben Nevis. Oban is a perfect, sheltered harbour makes it the principal seaport for the Isles and the capital of the West Highlands. Its whisky has a misty, briny character, with a background of heather and peat.

The Oban whisky stills used are among the smallest in Scotland; the cramped nature of the site is attested to by the odd position of the worm tubs, fed by unusually short lyne arms, and nestled in the ‘vee’ between the roofs of the still house and an adjoining building.

The whiskies of the Central Highlands are a mixed bag. Generally they are lighter-bodied and sweeter that their cousins to the east, but not as sweet as Speysides.

The Central Highland single malts used to be known as 'Perthshire Whiskies'. Most are found along the valleys of the Tay and its tributaries.  The furthest north is Dalwhinnie, which is almost in Speyside indeed; it is at the very head of the river, over sixty miles from Grantown-on-Spey.

Blair Athol and Edradour whisky distilleries are both near Pitlochrie. The former was founded in the 1790s and was substantially rebuilt in 1949 Edradour is the smallest distillery in Scotland - a happy survivor of the days of 'farm distilleries' - yet produces a clean, fresh, attractive and justly popular whisky.

South again is Aberfeldy distillery, on the edge of the pretty town of the same name. Glenturret, at Crieff is one of the claimants to being the oldest distillery, although it was dismantled in the 1920s and is much changed.

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