Teaninich 40 Year Old 1973 Old & Rare
Prix habituel
£900.00 GBP
Prix habituel
Prix promotionnel
£900.00 GBP
Prix unitaire
par
£750.00 ex VAT
En vente
Épuisé
Spicy
The Teaninich 40 Year Old 1973 is an extraordinary Highland single malt Scotch whisky, bottled by Hunter Laing & Co.
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Bottle Information
Bottler: Hunter Laing & Co.
Cask Type: sherry hogshead
Type: Single Malt Scotch
Tasting Notes
This burnished gold coloured whisky has a full bodied and sweet nose of vanilla, butterscotch and Christmas pudding with brandy sauce. It is smooth and creamy on the palate, with vanilla, cinder toffee and dark chocolate giving a remarkable depth of character. The finish is long and satisfying with a dry oaky aftertaste.
The Teaninich 40 Year Old 1973 is an extraordinary Highland single malt Scotch whisky, bottled by Hunter Laing & Co. for their revered Old & Rare Platinum Selection. Distilled in 1973 and matured for four decades in a single sherry hogshead, this exceptionally rare release was bottled in October 2014, yielding only 229 bottles. Long maturation in rich sherry oak has created a deeply complex, full-bodied whisky that showcases Teaninich’s elegant Highland spirit elevated by decades of slow, graceful ageing.
Why We Think You’ll Love It
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Distilled in 1973 and matured for 40 years in a single sherry hogshead
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Bottled October 2014 for Hunter Laing’s Old & Rare Platinum Selection
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Limited to just 229 bottles, making it an exceptionally rare collector’s item
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Showcases remarkable depth from long-term sherry maturation
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A masterpiece of aged Highland whisky with profound complexity and elegance
The Teaninich 40 Year Old 1973 Old & Rare Platinum Selection stands as a testament to time, craftsmanship, and truly exceptional cask maturation—a once-in-a-generation Highland single malt for the most discerning collectors and enthusiasts.
Approved by
The Distillery
Teaninich
Teaninich Distillery, established in 1817 by Captain Hugh Monro near Teaninich Castle in the Highland whisky region, lies on the northern shore of the Cromarty Firth. Initially equipped with two stills using estate-grown barley, demand led to an expansion to four stills in the 1890s. A new still house with six stills was built in 1970, and both the original four and new six operated until 1984, when the older stills were decommissioned and later demolished in 1999, leaving only the historic receiver house. In 2014, construction of an additional six-still facility began, boosting capacity for its sought-after malt whisky
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