Teaninich distillery is located in Alness, making it another Eastern Highlander.
Built in 1817, the original 4 still distillery chugged along till 1970, when a new distillery with 6 stills was built adjacent to the old Teaninich. The crisis of the 1980s saw the original 4 still distillery closed and the expansion mothballed till 1991. Old Teaninich was demolished in 1999, leaving the somewhat modern looking buildings seen below:
Great plans for Teaninich have been announced though, Diageo will solidify Teaninich’s position as a blending malt with a GBP12 mil expansion, doubling its output, as well as building a huge new as yet unnamed distillery next door with 16 stills. Press release here. The purpose of all this is primarily blending of course, when you remember that Teaninich is a major component of Johnnie Walker Red Label, it all makes sense.
Not many Teaninich OBs, back to the independents then:
Teaninch 30yo 1975/2006 Dewar Rattray Cask Collection cask 9419
486 bottles, 60.8% – not a typo, must have been some huge restaved barrel the size of a butt to produce 486 bottles after 30 years.
Nose: Powerful, big bright citrus and mint. Reined in by equally big aromatic old wood and vanillins. Then malty and warm herbs (oregano?). That woody perfume is everywhere, and talc? With water: More wood scents – vanilla, sandalwood, rounded fresh fruit, and richly herbal.
Palette: Medium weight but complex, malty sweet, unlit tobacco, peppery hot and more woody aromas. With water: More dry leaves, dry spice. More fruitiness. Still a big whisky.
Finish: Long and malt, with sour notes.
Not an easy whisky to follow, powerful at 30 and complex in a closely knitted way.
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
A Whisky-Lover's Whisky Blog
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes