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Teacher's Highland Cream, Oak Cask, 1980, 40%
Teacher's

Teacher's Highland Cream, Oak Cask, 1980, 40%

4.2/5Expert Rating

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeBlended Whisky
MRI
MRI 7
Average Score
Avg 85
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Description

Teacher's Highland Cream is a blended Scotch whisky, bottled in 1980 for Champagne Pommery, Reims. It is guaranteed to contain at least 45% pure Malt Whiskies. This blend is known for its high malt content, with fully smoked peated single malt whisky from the Ardmore distillery being a key component. The lot number for this bottle is 17313.

Change+0.0%
LatestSGD 43
HighSGD 43
LowSGD 43
SGD 143SGD 96SGD 48SGD 0Price (SGD)Observed dateFeb 1Feb 1 - SGD 43 - European Whisky Auctions - Feb 1, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

European Whisky AuctionsAuction Sold Price - Feb 1, 2026SGD 43.45
Region
N.A
Age
N.A
Vintage
N.A
Bottled
1980
ABV
40%
Volume
70cl
Distillery
Teacher's
Origin
Scotland
Cask type
Oak Cask
Bottling
Official Bottling
Peated
Lightly Peated
Single cask
No
Non-chill filtered
N.A
Cask origin
N.A
Cask no.
N.A
Batch
N.A
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
N.A
Bottle count
N.A
Has box
N.A
Closure
Screw Cap
Presentation
N.A
Series highlights
Bottled for Champagne Pommery, Reims
Historical context
1980s Bottling
Special release
Exclusive bottling for Champagne Pommery, Reims
Allocation
France (Champagne Pommery, Reims)
Nose
Fruity, malty aromas with hints of peat smoke, toffee, vanilla, butterscotch, apple, pear, and honey.
Palate
Soft smoke, barley malt, manuka honey, and spices. Pronounced smoky peat, malty leather, tobacco leaf, cinnamon, and nutmeg. Sweet and malty upfront with bittersweet ashy smokiness. Creamy sweetness of cooked grains, apple, and vanilla.
Finish
Malt and smoke, persistent and lightly smoky. Short, peaty, ashy, with a peppery heat and increasing ash-like dryness. Sweetness and fruit fade quickly, leaving a hint of caramel.
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