A new indy distillery moniker that’s far from challenging to crack, but catchy enough that it feels like this won’t be the last time we’ll be seeing it adorn a label. 19 year old Clynelish that’s been matured since 2000 in a handful of refill hogsheads. 762 bottles produced at 48.5% ABV.
Nose: Sunflower oil and lemon-y polish give intimation texture, whilst fermenting apples and lime margaritas (not quite salt rimmed, but certainly mineralistic) sit with orange peels and peach yoghurt. Maltiness underpins everything with rolled pastry and dusty gingerbread men sitting with biscuit crumb. The addition of water presents further underlying spirit character – golden cereals and crackerbread.
Taste: Not necessarily waxy, but certainly highly oily, weighted and mouthcoating. Initially this is all on fruits – orange jam, lemon posset and soured apples. This is played off against persistent mineral cues – wet granite and tempered steel – whilst honey spread over toast and Alpen provide the malt-driven backbone. Reduction maintains the overall shape of the whisky well – revealing a creamy texture from Chantilly. Citric elements remain – both sweet and sour.
Finish: Long and malty with oatcakes and a tingle of white pepper and charred stave.
There’s a highly enjoyable texture and weight to this Clynelish that provides the liquid with presence from nose through to finish. The overall composition is spirit-forward with the cask amplifying the fundamental fruitiness and malty character, rather than ever overpowering it. All of this makes for a whisky which feels pleasantly naked and unadulterated.
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