Teacher's Scotch Highland Cream
Color Rich Amber with yellow gold highlight. Rich Amber with yellow gold highlights Nose A deep and robust maltiness shows through at the very start that is accompanied by a gentle highland peat smoke tang. This full flavour slowly fades to allow the sweeter fruitier flavours of apples, pears and heavy honey maturity to show through. Body Full of depth and substance. Palate There is a challenging and exciting taste that at the same time is round and warming. This superb flavour is full of rich malts and maturity that slowly fades to a silky rounded texture. Finish Well balanced with a clean busy flavoured fullness that ends with a slow fading of flavours.
In the early years of the whisky industry, merchants such as William Teacher had access to a constant supply of single malts and grain whiskies from across Scotland. When the Spirits Act was passed in 1860, William Teacher was legally allowed to experiment and create his own whisky for sale in his dram shops. It was during this time that William Teacher crafted a whisky with an unusually high peated malt content. It had such a deep rich flavour and unique flavour profile that he considered it perfection itself and it was this whisky that Teacher considered good enough to carry his name. And so Teacher’s Highland Cream came into being.
When William Teacher died, less than 15 years later in 1876, it was his second son William Junior and his younger brother Adam that worked to keep their father’s spirit alive. The company became known as William Teacher & Sons Ltd and it was their forays into the business of exporting that proved key to the growth of the company.
In 1972 Teacher’s annual sales in the UK alone exceeded 1 million cases for the first time. In 1976 Allied Breweries took over Teacher’s and in the late 1980s, Teacher’s Highland Cream was the second best selling blend in the UK with over 150 export markets and notable success in India.
What Whiskey will not cure, there is no cure for.
Coming in a multitude of styles depending on its origin, Whisk(e)y’s flavors range across the board from the sweet, caramel and vanilla-dominated American Bourbons to the briny, peat-heavy Islay Single Malts from Scotland. Though production methods differ widely, all Whiskeys are made by distilling beer made from some type of grain, such as barley, corn, wheat or rye. After the distillation process is complete, the new, clear spirit is transferred to wooden casks where it matures, a process that can take up to thirty years or more.