Teeling 24 Year Old Single Malt Irish Whiskey

Teeling 24 Year Old Single Malt carries that rare mix of age, fruit, and quiet confidence Irish whiskey fans chase. Distilled in 1991, it matured first in ex-Bourbon barrels, then in Sauternes wine casks that saturate the spirit with layered fruit. Bottled at 46% ABV with a touch of peated malt, this release took top honors as World’s Best Irish Single Malt.

The nose opens bright and luxurious, like stepping into a pastry shop carrying tropical fruit baskets and polished wood. White grapes, apricots, pineapple, and orange peel mingle with cut grass, honey, white chocolate, and roasted nuts. With time in the glass, a gentle herbal note, soft vanilla, and a flicker of smoke from the peated malt drift forward.

On the palate, the whiskey turns silky, carrying fig jam, honeyed apricot, raisin cake, and salted caramel across the tongue. Butterscotch, white chocolate, and soft oak spice follow, with hints of leather and black tea adding quiet structure. The finish is long, mellow, and steadily drying, leaving echoes of vanilla, pear, apple, and lingering tropical fruit wrapped in seasoned oak.

Nose: White grapes, apricots, pineapple, and orange peel rise first over honey, cut grass, and creamy white chocolate.
Toffee, roasted nuts, soft vanilla, and a faint peat curl add depth and warmth.

Palate: Silky and layered, the palate shows fig jam, honeyed apricot, raisin cake, and salted caramel wrapped around sweet malt.
Butterscotch, white chocolate, gentle baking spice, and black tea notes build with time, supported by subtle leather and seasoned oak.

Finish: Long and graceful, the finish leans on vanilla, pear, and apple over drying oak and light cocoa.
A touch of citrus peel, soft salt, and distant smoke lingers, leaving the mouth comfortably warm.

This 24-year-old Teeling loves rich, slow-cooked dishes more than flashy plates.

Serve it with roast duck and fig glaze, braised short ribs over creamy mash, or lamb shanks with rosemary and garlic.

On a cheese board, reach for aged Gouda, nutty Comté, or a firm blue where salt and funk can play against the dried-fruit sweetness.

For dessert, think fig tart, almond cake, or dark chocolate with candied orange peel to echo its jammy fruit, honey, and gentle cocoa notes.