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Clynelish is an anglicised version of the Gaelic for green pasture. And, though it’s a coastal whisky, this is fitting for a Scotch with sweet floral fragrances and verdant flavour notes. It’s a name with a long history, one that predates the distillery we know today, but which has adorned the labels of whisky bottles for two hundred years.
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Expert ReviewsInsights from some of the best in the business
This one is very true to the Clynelish style: fresh, appetizing, and very drinkable. Notes of brine, fruit (lemon-lime), and vanilla-accented malt, are the foundation of this whisky. Delicate seaweed, peat, exotic pepper and a hint of citrus rind bitterness entertain the palate throughout, all the way to its appetizingly briny, seaweed-tinged finish. Perhaps the definitive aperitif whisky.
John Hansell, Whisky Advocate Winter 2004
Clynelish 14 Years Old - this classic Highland distillery a perennial favourite of the blender, due to its well-rounded maltiness and balance.
Rupert Wheeler 2015, Whisky Magazine, Issue 124, p.20
Ahh, Clynelish. The enigma of the northeast coast. A single malt whose waxy character — and it does smell of snuffed candles — is highly prized by blenders. This is a palate whisky, the nose almost shy and muted: glints of citrus and jellied fruits, notes of ozone/spiciness and stem ginger. It’s on the tongue that it comes into its own: clinging, strangely savory, lightly sweet, juicily fruity. Enigmatic indeed.
Dave Broom, Whisky Advocate Summer 2012
A nose that is fragrant, spicy and complex, with candle wax, malt and a whiff of smoke. Notably smooth in the mouth, with honey and contrasting citric notes, plus spicy peat, before a brine and tropical fruit finish.
Gavin D Smith, Malt Whisky Yearbook 2015, p.96
Wonderfully textural, sexy, dangerous. Unconventional beauty.
Dave Broom 2003, Whisky Magazine, Issue 31
Fresh green fruit and unripe melon on the nose, sweet almost fizzy lemon sherbet on the palate, a wispy hint of peat and pepper, and satisfying and balanced finish.
Dominic Roskrow, Malt Whisky Yearbook 2015, p.96
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