The old, original Clynelish distillery was built by the Marquess of Stafford (later the Duke of Sutherland) in 1819, providing a market for barley grown by his tenants. The original site then closed in 1968 to make room for the larger, more modern Brora, which thrived until the early 1980s before closing and then being reestablished in 2021.
The Clynelish distillery we know today sits across the road from Brora and began production in 1969.
The barley that makes Clynelish is still malted in the Northern Highlands and the water is still piped down from the Clynemilton Burn to the distillery.
Clynelish is a vital component of Johnnie Walker whiskies.
Clynelish Single Malt is closer to an Island style than other mainland malts, with a complex and fragrant nose and an agreeable, long finish that leaves a lingering fresh-fruity flavour.
Nose: Wax comes up with water scented candle wax. Dried flowers on a beach. Later, brown sugar.
Palate: Pleasant creamy mouthfeel, maritime generally.
Finish: Some salt, dryish yet an attractive, even slightly bitter finish.
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