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Released during the distillery’s 200th year, this Highland single malt was distilled before Teaninich underwent significant expansion. Reflecting its older style of production, the whisky makes an excellent aperitif or a partner to Asian cuisine. Initially sweet and zesty, this dram layers herbal notes under its toffee, lemon and apple flavours.Tasting Notes (2)
- Mixed Herb
Our wine expert, head buyer and experienced sommelier Dawn Davies MW, recommends Teaninich 1999 to bring out the best in these dishes.
- Tart Tatin
Tasting notes by Billy Abbott (The Whisky Exchange)
Rhubarb-and-custard sweets, sherbert lemons, green leaves and a lick of oak spice. Apples, pears and hints of nectarine follow, with spun sugar gently placed on top. Water adds a spritz of zest: lemony citrus and sharp apples.
A big hit of syrupy sweetness kicks things off, following by caramel and candied lemons. Herbal notes creep in along with butter toffee and Granny Smith toffee apples. Water adds in layers of caramel, a hint of cider toffee, more cream and lemon.
Lingering bakes apples die away, leaving behind lemon oil and freshly sawn oak.
The whisky that started our preview tasting and a great aperitif. Layers of fruit and spice, all of which changes with a drop of water.
Tasting notes from the producer
Pale golden sunlight.
Approachable and gently drying. At first citrus-fruity and fragrant; pears in syrup, lychees, mandarins and lemon sherbet, with honeysuckle and perfumed oak. Behind this there’s a spicier edge, with notes of cinnamon and nutmeg then toffee apples, green grass or moss and pastry, with a late suggestion of almonds. After a few minutes, sweet notes dominate, with candy, vanilla toffee and creamy fudge balanced by a softly spicy background. Adding a little water brings up more soft fudge.
Medium. Rich and smooth texture.
Unctuous and sweet, suggesting a fondant cream with a spicy edge. An initial burst of citrus is swept away by candied sweetness and a prickle of spice, before lemon cake, digestive biscuits and spiced porridge roll in. Notes of sharper oak then fade to reveal hints of wine gum and lemon zest. Water softens the candy sweetness; revealing more leafy notes, sweet and creamy toffee, and more orchard fruit; sweet apple and ripe pear.
Lengthy and warming with spicy oak-wood, a pinch of white pepper, lingering candied sweetness.
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Nose: Vanilla, honey, waxy, sweet barley, fruity (oranges, melons, apples, pears, nectarines, lychees), citrus zest, rhubarb, green leaves Taste: Oily, creamy, buttery, sweet, caramel, toffee, fruity (apples, lemons, peaches), orange marmalade, tea Finish: Medium long, sweet, fruity (apples, lemons), oak, spicy (peppery) Very good!
I treated myself to a bottle of the 17year old Teaninich last Christmas and it is firmly established as a favourite. It’s expenive ( for me) so I indulge at times of need or worthiness thoughout the year and the bottle is now just over one third remaining. The nose indicates a vanilla waxy character. This follows through with a delicate sweetness of apples and caramel. I wanted to provide a real world experience rather than using words such as a beautifully sublime whisky but it really is.
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