This Highland distillery was founded in 1817 on the estate of Teaninich castle. After being acquired by Diageo in 2013 and the complete renovation of the distillery in order to meet the demand for Johnnie Walker red label, along with Haig and Vat 69. 

Teaninich is unique in that instead of a mash tun, it uses a filter press (normally used in beer brewing) to extract the sugars from the malt. This process uses a different kind of mill, as it is important there are no husks in the ground malt, and it is more efficient than the mash tun system, permitting faster extraction of the sugars. 

This distillery’s spirit had not had a standalone release for around half a century, with very few independent bottlings as well. In 2017 on the distillery’s 200th birthday a Teaninich 17 Year Old was released to great critical acclaim. 

Typical traits of this whisky are of citric notes with a garnish of cinnamon, and a dry oaky aftertaste.


10,200,000 litres

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