Two Teacher’s today, probably both from the late 70’s or 1980’s. Let’s start with the lighter of the two. Picture wise LINK, that’s is the right of the two - a busier label’, embossed ‘Highland Cream’ font and a very small logo.
N: Ardmore they say. Not much smoke but it’s certainly creamy - and far sweeter and focused than the following Teacher’s. This one’s appeal comes from some dried fruits, nutty-woody malt, malt-cereal [Shreddies & Cornflakes] and plenty of oak shavings with a little dunnage. Over time the nose develops more on ginger and fruit loaf,.. with a little squeezed lemon. I can smell the grain, really good [oily & vibrant] grain. I’d say the malt content is fair with some decent cask wood. The nose changes a lot with time.
T: Relaxed arrival with a hint of bitter [caramel?] underneath the malt. Seems the blender has successfully subdued any waywardness. Becomes succinctly malty and honeyed with some dark molasses [almost a sweet stout], always though with a barley sweetness. Grain and single malt appear proportionally well balanced at this stage.
F: Comes clean right at the end with some dryish cream and bitter~sour touches before the grain owns up to its immaturity, soft-spirity grain. Good form overall though.
C: Lot’s of good stuff but too soon it gets a tad laborious once that young grain kicks in - but hey, I’ve had worse single malts and more laborious single grains.
Scores a D+ 
Picture wise LINK, the left of the two with a less ornate label accompanied by small red writing underneath the larger logo.
N: Darker than the previous version, with far more caramel so it seems [and looks]. There’s a bit of a ‘pong’ at first with metallic notes [OBE?] but it opens up to reveal big turmeric and garam masala notes - indian cooks if you will. Theres also stewed fruits, dried fruits [pineapple cubes] and molasses, hinting at butterscotch and ginger loaf equally. Again [like the previous] theres a desirably firm grain quality and a pleasing oak presence. A fungal note too, sugar coated!
T: Seemingly not much at the beginning note wise but rather its the squidgy mouthfeel quality that gains my attention. Develops on spirity-dry [chocolate]<maltiness - paper dry, quite heavy, a tad sour [though always soft] but crucially rather congested. More mouthfeel chew into the finish. Nom nom. Hints of fresh, putty fresh, although ever malty in the main.
F: Fairly quick. More metallic notes [mild though] accompanying the chocolate malt, a little fruit [& nut] and cloying dark molasses/syrup with a little pepperiness [soft naturally]. Hard to decipher details but form wise it goes through the motions [stages] like a good single malt would.
C: i do like is the oozing mouthfeel both on arrival and the chew into the finish and the form overall but its the previous version that wins the medals. This version appears so swamped by E150 as to cause congestion at its core.
Scores a D[-]