2011 Single Malts of Scotland Clynelish 10 Year Old Australian Exclusive Cask Strength Single Malt Scotch Whisky (700ml)

"Make no mistake. Clynelish ranks among the ten best distilleries in the world..." - Jim Murray

For anyone enamoured with Diageo's official 14 year old release, The Single Malts of Scotland does what every good indie pick should do and delivers something extra. Capturing a fabulously creamy, rich Clynelish experience, it brings home why many rank this remote Highlander as one of Scotland's finest distillates. Denser and heavier than the 14 year old, although not quite as waxy, you will need time to tease it out and amplify the aromas of sweet bread, dried banana, honey and poached orchard fruits that reference ripe Alsation Pinot Gris. Matched by a thick, oily palate that includes shortbread, sponge cake, ripe pear and banana cake with a burst of beeswax and spice to finish and you have yourself an absolute treat. So much more intense than the 46% version, some may baulk at the price difference but in our opinion, it's worth it - this gets you closer to the 'real thing' which is becoming increasingly rare. Our only chagrin is that the 30ml sample wasn't bigger! It would be nice to see how this behaves with water and evolves after extended breathing. That pleasure will be reserved to the 200 or so customers who get in first. Drawn from an x-Bourbon barrel at 59.1% Alc./Vol., and available for Australia only, the outturn is just 213 bottles. Non chill filtered.

Now gathering momentum with collectors, Clynelish in its purer forms has gained a place as one of the most sought-after singles. Jim Murray raved about the 14 year old in his 2022 Whisky Bible, positioning it as one of the most highly rated and affordable malts of the annual. Serge Valentin of whiskyfun.com ranks Clynelish a Grand Cru Classé and one of his favourite makes. Yet today, only a tiny percentage is marketed as a single, the remainder being allocated to the Johnnie Walker Gold blend.

The style stands out for its low-peat coastal character, which is often notably waxy (think snuffed candles, beeswax or wax lined jackets) complexed by hints of orange peel and briny sea air. Some bottlings also reveal a subtle peatiness referencing Brora. The causal link to its distinctive flavour profile is explained by scotchwhisky.com: "Clear worts and long ferments start the process, while distillation involves maximising copper conversation – unusually, but not uniquely, Clynelish’s spirit stills are larger than its wash stills. This regime would help to produce a fruity spirit were it not for what happens in the feints receiver. In any distillery there is a natural precipitation of oils in the tank which would normally be removed during the distillery’s annual silent season when the plant is fully cleaned. When this happened at Clynelish, the waxy character disappeared. Realising that the gunk had specific qualities, these days it is removed during silent season and then replaced. The mature character retains waxiness as a mouth-coating texture allied to citric notes and, occasionally, a little mineral/ozone hint. Tastings of single malts (and blends) from the 1950s and 60s suggests that waxy was a significantly more prevalent style industry-wide in those days."