Lately I have enjoyed many peated tastings with Laphroaig, Port Ellen, Bowmore, Ardbeg, Caol Ila and peaty Bruichladdichs all represented just in the last three months.I thought that from spring 2011 and across summer I had almost only soft Speysiders and Highlanders, so a change needed to happen. Now I feel such a change is just around the corner. Bunnahabhain, Port Ellen, Highland Park, Lagavulin and Talisker will be tasted during the winter before I travel back to the scottish mainland and settle in with speysiders, lowlanders, highlanders and campbeltowners again. Now Clynelish isn't peated like the Islayers, it's a highlander and therefore have a much lesser coastal profile. I do not believe there is any peat involved in the making of Clynelish today, but it used to be. Older bottlings are said to have similarities to the whisky that once were produced at Brora Distillery.
Clynelish 10yo 1990-2000 43% Signatory Vintage cask#3219
From a bourbon barrel, should mean a light and fresh highlander, a perfect starter to such an adventure this tasting could turn out to be. A fine golden hued youngster. Smells very floral, white bell peppers, cumin, hints of smoke and oil paint. The taste is refreshingly sweet, again this nice paprika and cumin. Oily and fat, seems much stronger than just 43%. Palm oil, lavendel, waxy, fresh coriander and muesli. To be just 10yo and at such a low strength, this one has got a lot of charisma. Seems both older and stronger. I wish they'd bottled this one at cask strength, or even let it sit some more years in the wood.
A perfect starter whisky, soft and oily: 6
Clynelish 38yo 1972-2010 45.8% The Whisky Agency
From an ex-sherry cask that only produced 134 bottles, quite some evaporation then. From a series called Private Stock. Light orange color, smells more peaty, tangy, nectarine, tonic water, orange zest, sweet sherry, sort of a mixture of different sweet spices. The taste is big, rounded, soy sauce, dark grape juice, black pepper, dried molasses, orange peel, cinnamon, maybe it's just a seasonal influence on the whole experience, but this is has a lot on the palate that reminds me of christmas. With additional water it turns a bit sweeter, but now the oak really screams. Oaky, oaky, oaky and even more oaky. I dare saying this one should've been bottled earlier although I know many must disagree.
If you love sherried whisky, try this, if not, don't even think about it: 5
Clynelish 37yo 1972-2009 46% TWA 10th. Anniversary
From same bottler as the 38yo, but much lighter in color. This one is not from a single cask as far as I can tell. And I think there could be some dilution involved even though it's pretty much the same %abv as the 38yo. It smells light and buttery, needs to be left with some air for a while. Opens up to some peatiness, huge peppery and oaky notes. Cardamum seeds, grassiness and basil. Pleasant, reminds me of some older versions of Mortlach. The taste is thick and sweet, honey, sirup, roasted coffee, burnt toast, black pepper and apple cider. Not the class one might expect after such a long time in the wood, but absolutely drinkable.
If you like a submissive malt, here you go: 5.5
Clynelish 14yo 1997-2011 53.9% Archives www.whiskybase.com
The whiskybase shop is a new and interesting shop with quite fair prices, considering todays standard. I have already bought my first full bottle from this shop, a 16yo Fettercairn at a very good price. The standard Clynelish is bottled at 14yo, maybe that is the magic age for this distillate? Of course not, it's all bout the oak, or is it? Very pale, white wine. Smells peppery, peaty and waxy, much more vigorous than the previous two. And if I use the term "classic" I think it would describe how i experience this one so far even though I'm not too sure what the classic Clynelish should taste like. Peaty, peppery, waxy on the flavour alongside some fresh mint and yellow jackfruit.
Textbook peaty highlander: 6.5
Clynelish 20yo 1982-2002 63.3% Lombard, Jewels of Scotland
This one is hopefully gonna be something else, as up until now in this tasting it's mostly been all good but none the amazing. Pale color, it's rarely I find bourbon casks at this age having this strength, so I'm assuming it's european wood? It reeks vanilla, vanilla all over the place, sweet honey and vanilla, creamy, splendid stuff, a dessert all on its own. Rich dark chocolate on vanilla ice cream. Splendid. The taste is very dry and burnt, apple vinegar and phenol. This one needs water. With water added it turns into a more bitter version, bitter schnaps with more licorice than herbs.
This one is not my favorite, but the nose was impressive: 5
Next tasting: Christmas malts, anonymous malts and high strength blends
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