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Clynelish
www.malts.com
Built in 1967 in a rural setting in the Northern Highlands opposite its now-silent sister distillery, Brora, Clynelish has continued to produce a muscular, slightly peaty whisky much valued by blenders – it is one of the base spirits for the excellent Johnnie Walker Gold Label. Interestingly, the distillery building is an exact replica of Caol Ila.
However, prior to the new distillery being built, the Clynelish name belonged to the distillery now known as Brora...
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Tasting Notes by TF
Nose: Briar, resinous wood notes. Some smoke. Sweet baked orange, baked pastry-crust. Orange note develops curacao-like aroma. Some cake spices and vanilla.
Palate: Oaky surge to start, then fruit takes over. Spicy and a little drying. Nice honeyed maltiness mingles with the wood.
Finish: Spicy, woody, resinous. A lot of oak, but good oak.
Comment: Quite an old-school style of Clynelish. Reminds me a bit of the old distillery bottlings with the orange and brown label.
TF 23/07/07 |
Tasting Notes from Whiskyfun (Serge Valentin)
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Clynelish 34 yo 1972/2007 (50.5%, The Single Malts of Scotland) 
Just bottled.
Colour: pale gold.
Nose: it's very, very classically Clynelish, starting on bold notes of watch, dare I say as usual, fruits such as pears, apples, peaches (all kinds of stone fruits actually) and quite some smoke at that. Something slightly resinous, it's definitely phenolic on the nose. Goes on with notes of plum spirit. The smokiness grows bolder with time, but then it gets more and more on stone fruits spirit, such as mirabelle and kirsch. We have also slight hints of marshmallows in the background, also strawberry sweets (do you know Tagadas by Haribo?) And finally a very nice woodiness (wet wood, ginger, even ginger tonic). What's sure is that this one is very far from being tired, but let's try it on the palate now.
Mouth: it's maybe slightly prickly at the attack, with quite some wood and pepper but those flavours mingle with the waxiness after a while, with also hints of paraffin. Gets a little leafy and slightly resinous. The pepper strikes back after a moment, there's even a little mustard like sometimes with Clynelish - and Brora. Again, there's a lot of ginger. Interestingly rough, it's not an old Clynelish de salon. |
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The finish is quite long, very waxy again, quite balanced even if we're always rather on Clynelish's rough side. Fresh almonds and maybe little notes of cooked peaches. In short, another very good 1972 Clynelish, less delicate than some others but not that phenolic. Let's say it's a superbly rough Clynelish, a profile that you don't find too often in Scotland these days. Old Highlands style, I like that. 91 Points.
[These tasting notes are reproduced from Serge's site] | |
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