Highland Single Malt (Teaninich) - 11 yo - Malaga Cask Finish - James Eadie

Volume: 0.7 litres | Alcohol content: 48.3% | Chill filtration: No | Colouring: No

Special Features:

This eleven-year-old Highland single malt comes from Teaninich Distillery and was bottled by James Eadie. Following its initial maturation, the whisky spent eleven months finishing in European oak Malaga Hogsheads. This additional maturation brings together the distillery’s fresh, waxy character and the sweetness imparted by the wine casks. The whisky is bottled at 48.3%, without added colouring or chill filtration.

Tasting Notes:

• Nose: Fresh apricot, peach, mango and papaya appear immediately on the nose. Pronounced beeswax notes and marzipan accompany them, while green tea and cut grass remain in the background.
• Palate: The whisky is creamy, dense and full-bodied on the palate. Greek yoghurt, oats with honey and white grapes combine with more savoury notes of burnt caramel and chamomile.
• Finish: The finish recalls cheesecake with matcha green tea, thick cream and apricots.

Distillery/Bottler:

Captain Hugh Munro founded Teaninich in 1817 on his estate near Alness in the northern Highlands. Today, the distillery belongs to Diageo and produces mainly for blended Scotch. Since 2000, Teaninich has used a hammer mill and a mash filter. The filter replaces the more usual mash tun and allows particularly clear wort to be produced. Teaninich made the single malt for this edition; independent bottler James Eadie is responsible for the Malaga finish and bottling.

The man behind James Eadie is Rupert Patrick, a great-great-grandson of the Scottish brewer and whisky merchant of the same name. His ancestor founded a brewery in 1854 and sold a Scotch blend made to a recipe passed down by his father. The historic whisky stock ledgers were rediscovered in 2016. They revealed his preference for maturation in casks previously used for fortified wines and inspired experiments with different single malts and casks. This edition’s Malaga finish builds on that approach to cask maturation.

Facts: