This young Teaninich was bottled by Phil and Simon Thompson for the bar of the Dornoch Castle, the luxurious hotel run by their parents (and where I visit along with Dearly Beloved and Manny in September). After its regular maturation on a refill hogshead, the malt got a finish on PX quarter casks for 4 months, which explains its intense color. The nose is bursting with caramel. Mokatine to be precise (a kind of coffee caramel candy in Belgium). Underneath is a mix of red and dark fruit, no doubt thanks to the finish on the PX casks. Another hint of pineapple, peach and baked apples. Very aromatic, I must say! Soft on the palate, but immediately very sweet and spicy. Red fruit, citrus fruit and a cartload of caramel supplemented with wood spices such as ginger and licorice, but also cloves and nutmeg. The PX casks have clearly left their mark here. The finish is long and spicy. Some woodsmoke on the deathbed. Not bad for my tenth meeting with this Highland distillery.