Clynelish whiskies

History

The original Clynelish distillery was founded at the beginning of the 19th century on the initiative of the local landowner, who wanted an outlet for his tenants’ barley. At the end of the 1960s a modern distillery was built right next to it, with the same name, and the old one was renamed Brora. For a few years Brora produced a heavily peated whisky to cover the shortage of smoky malt from Islay, and it closed in 1983. Clynelish carried on working for blends and, over time, its own malt earned an excellent reputation. In the 2020s Diageo reopened Brora after a restoration.

House style

Clynelish’s hallmark is wax: an unctuous texture with notes of beeswax, honey, citrus, orchard fruit and a maritime touch. Part of that character comes from the residues that build up in the spirit collection system, which the house deliberately keeps. It uses no peat, and the whole is elegant and coastal, with a long, slightly spicy finish. With age the wax deepens and notes of heather honey and candied fruit appear.

Where to start

Clynelish 14 Year Old is the house benchmark and one of the best examples of a northern Highland malt: waxy, citrusy and with a faint briny touch. It is bottled at a good strength, so it takes a few drops of water. If you like it, try Johnnie Walker Gold Label, which has Clynelish as one of its main malts.

• Clynelish 14 Year OldSingle malt · 46% ABV