All about making whisky
A very complex single malt that develops gently: notes of floor polish, rich, smooth notes of fruit and butter caramel; intense warmth develops into an aromatic finish that leaves a seriously smooth dry sensation in the mouth. Evocative, firm and cheerful, surprisingly fresh and yet reminiscent of the past, it layers classical notes of coastal ozone, brine and peat with a fruity perfumed complexity, a gentle warmth, which is even lovelier once tempered. This brings out a certain lightness whilst also revealing even more elegant, creamy layers of flavours.
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.
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