All about making whisky
Located in the north of the Highlands and rebuilt next to its original site in 1967, Clynelish produces a fresh and fruity malt, the majority of which is used for the Johnnie Walker blends. The former Clynelish distillery wasn’t demolished, but instead renamed Brora in 1969. It produces a powerful and heavily-peated Highland malt. It closed its doors in 1983 and its bottlings are now particularly sought-after by collectors.
This independent bottler is without a doubt one of the most highly acclaimed in Scotland. It stands out, not for its age (though it is the oldest independent bottler in Scotland), but for its complete mastery of cask ageing. Gordon & MacPhail is the only bottler to have its own casks - carefully chosen for the purpose - filled by the distilleries themselves, instead of simply buying the ones suggested to them by the latter. This allows it to determine, in advance and with great precision, exactly how many years a whisky will need to reach ideal maturation.
Cask strength simply means that the contents of the cask have not been diluted with water. This is therefore a range of whiskies that have been bottled at their natural strength without any dilution. These whiskies are also not chill filtered – enabling a finer appreciation of their character – and carry a detailed label specifying the number(s) of the cask(s) in the blend, the date of the distillation and the bottling, and usually the type of cask(s) selected. This range will delight fans of special release whiskies bottled at cask strength.