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"Pleasant, clean and impressive with a wave of spices late on."

Dominic Roskrow, Malt Whisky Yearbook 2015, p.178

The perfect

Teaninich works best served in a traditional whisky glass, neat or with a little water.


As a light whisky, Teaninich finds an ideal partner in sweet foods, like chocolate fondant or cheese cake.

More food pairings


Just that slight hint of salt on the palate, combined with the velvet of a creme brulee. It shouldn’t work, but it does.

More food pairings

-12 + 20 /40 20

Teaninich 10 Years Old Flora & Fauna
Taste the character and craft in every drop.

Smoky Rich Delicate Light


An ancient Ross-shire Highland malt.


Mid gold, almost buttery.


Fresh and citric, with a background scent of violets, which rises then falls. It is replaced by concentrated orange juice and old oranges.


Light to medium body, crisp and mouth-cleansing.


Light and sweetish, but over all dry with pleasant acidity and even a pinch of salt.


Long and dry. The beeswax returns in the aftertaste.


Distillery: TeaninichTM

Age: 10 years old

Strength: 43% ABV

Place of Origin: Alness

Region: Northern Highlands


in brief… Light salty flavours; a fine apéritif.

in a sentence… A crisp, dry and appetising malt that starts fresh and orange-sweet and finishes long and dry.


First impression is fresh and citric (oranges and lemons), with a background scent of violets, which rises then falls. It is replaced by concentrated orange juice and old oranges. There are some very light cereal notes (cornflakes?) in the background. The overall impression is clean and appetising. Softens and dulcifies when water is added. Becomes more scented - clover flowers - but still upon a base of orange juice. There is also a whiff of beeswax.

Expert Reviews
Insights from some of the best in the business

"The nose is initially fresh and grassy, quite light, with vanilla and hints of tinned pineapple. Mediumbodied, smooth, slightly oily, with cereal and spice in the mouth. Nutty and slowly drying in the finish, with pepper and a suggestion of cocoa powder notes."

Gavin D Smith, Malt Whisky Yearbook 2015, p.178

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