Advent #3 – Teeling Single Malt

Day #3 on our early advent has gotten off to a better start than yesterday. We are solidly back on the single malt train and let’s hope that we are riding it for a least a few more stops, because today’s malt is delicious!

Behind door number three we have the Teeling Whiskey Company’s Single Malt Irish whiskey and I am bringing you this review all the warm from The Hague, in the Netherlands.

Teeling Single Malt

This comes in at a delightful 46% ABV, and is a vatting of numerous whiskeys at numerous ages with numerous cask finishes; such as, Port, Maderia, Sherry, Cabernet Sauvignon and Burgundy. When this whiskey first came out the eldest whiskey in the vatting was from 1991, now I don’t know if the TWC had enough 1991 stocks to last these number of years or not but that’s what it says on paper at least!

This is one of the core range from the guys at Teeling. It can be found in most of their main markets, alongside the Single Grain and Small Batch, Rum Cask finish. This is the most price premium of the core range at approximately €55 in the Republic of Ireland.

Tasting Notes by Matt Healy, Chief Editor of

Appearance: Pale gold.

Nose: The nose opens with a large punchy fruit aroma. Lots of juicy tropical fruits but more reminiscent ripe mango and even perhaps some kiwi compared to the pineapple and peach of Tully 18. There is a cocoa undertone with a hint of leather.

Palate: The palate opens with a burst of juicy fruits, sultanas, apricots and a hint of orange pith. This slips straight into a medley of spices and dry wood tannins.

Finish: The finish is lingering but light with wood tannins, a soft touch of the tropical fruit and bitter chocolate.

Overall, this is an enjoyable taoscán, a good sessionable sipper. One of the things that always impresses me about this malt is the abundance of tropical fruits on the nose. As I have previously mentioned in my earlier reviews, I am a sucker for tropical fruit notes in whiskeys. That said, many people wouldn’t know that ripe tropical fruit notes share the same ester as soapy or funky cheese. Ripe tropical fruits like pineapples and kiwis can be attributed to ethyl-hexonate which has a habit of slipping very quickly into pungent funky cheese notes, which has happened with some other Irish whiskeys on the market (which actually make for intriguing drinking). I am always delighted to find so much tropical fruits piled in to one malt without so much as a hint of a single unwanted note.

Nerd Alert: Ethyl-Hexonate

Two thumbs up for Teeling’s Single Malt Whiskey. As always I would like to thank the good folks at Drinks By The Dram for sending me this Irish Whiskey Advent Calendar that I get to share with you all! Join in on the conversation by Tweeting me, joining in on Facebook or on Instagram. You can also always use the hashtag #drinksbythedram too!

Until tomorrow,




Leave a Reply

Up ↑

%d bloggers like this: