Two unusual Clynelish

July 16, 2013

Two unusual Clynelish

I can only have two Clynelishes today… But we’ll have more in few days, don’t worry. Including a very, and I man very special one.

Clynelish 24 yo 1988/2013 (48.8%, Alexander, SwissLink 4, refill bourbon hogshead, cask #4550)

After the 1970s, the 1980s are becoming rare. I’ve just checked that this is the first time I try a 1988! Colour: white wine. Nose: sometimes Clynelish can be a little closed at first, and that’s what happens here. That’s why some malt lovers have sometimes problems with Clynelish, they don’t give them enough time in my opinion. Anyway, this baby starts mineral and grassy, with only touches of earth/roots and a little pear in the background; Let’s let it breathe a bit… …. …. (after fifteen minutes) right, there is a little more wax and bergamot, as well as some fresh mint and eucalyptus leaves, but it remains kind of shy and restrained. Mouth: ah yes, now we’re talking. Grapefruits and orange zests, light kumquats (well, kumquats), bitter pears, cider apples… But almost no wax. Finish: good length, even more on apples. Comments: I enjoyed this one but maybe it’s a little narrow. SGP:441 - 84 points.

Clynelish 16 yo 1996/2013 (53.3%, Whisky-Fässle, sherry cask)

In theory, we should have had this one before the Swiss, but as the strength is higher, I thought we’d have it as #2. Let’s see if that was a mistake… Colour: dark gold. Nose: what is this? One of the most un-Clynelish Clynelishes I could nose, with a dry sherry that’s rather dominating. Then earth, parsley, soy sauce, struck matches, metal (mum’s old aluminium pans) and gentian eau-de-vie. Little Clynelishness, even after ten minutes or more. Maybe water is the key… With water: becomes gamy, with even more matches. Or brown coal? Cigars? Tarmac? Soy sauce and chicken soup? Mouth (neat): intriguing, the combination of a leafy sherry with the big spirit that’s Clynelish is almost creating a third dimension, between oxtail soup and walnut wine. Some sweet mustard too, or some kind of yet-unknown Outer-Mongolian sauce to go with yak meat? Whaf! Pepper. With water: ah, becomes disappointingly normal now. I’m joking, this is much better. It’s even a little briny. Manzanilla (I’m thinking of Lustau’s Papirusa). Finish: long, salty, dry, even more ‘manzanilla’. Comments: maybe one for malt lovers who’ve already got two or four Clynelishes in their stash, as this one’s quite atypical. But it tells you many stories… SGP:352 - 87 points.

Check the index of all Clynelish I've tasted so far