Teaninich Distillery, nestled near the village of Alness in the Scottish Highlands, boasts a storied heritage as one of the nation’s earliest licensed malt whisky producers. Founded in 1817 by Captain Hugh Munro - a decorated war hero who simultaneously renovated the adjacent Teaninich Castle - the site marked a pivotal shift from illicit distilling to legal operations under the Excise Act. Ownership passed through the Munro family until 1850, followed by leases to various operators, before being acquired by the Distillers Company Limited (DCL) in 1933. Subsequent mergers saw it absorbed into United Distillers in 1986 and, ultimately, Diageo in 1997, where it remains today.

The distillery’s production is characterised by its innovative setup: eschewing a traditional mash tun for a rare hammer mill and mash filter, which yields an exceptionally clear wort and higher alcohol efficiency. It employs unpeated malt, primarily from Diageo’s own sources, fermented in a mix of wooden and stainless steel washbacks over 75–80 hours. Six pot stills - three wash and three spirit, all steam-heated with reflux bowls - produce a light, grassy and oily new-make spirit at 68–69% ABV. Annual capacity stands at approximately 2.3 million litres, with 99% destined for Diageo’s blended whiskies, such as Johnnie Walker.