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This Clynelish was bottled by the bottler Moon-Import, a 22 year old, at 45%. Candle wax, lemon and a coastal salt run through it. One of the Highlands’ most distinctive textures, the famous Clynelish wax. Its waxy texture is prized above almost any other by blenders. This is Clynelish’s oily, coastal Highland style.
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Description
The bottler Moon-Import bottled this Clynelish, a 22 year old, distilled in 1997, from cask 7116, bottled at 45%, one of 235 bottles. Clynelish is the waxy, maritime Highland single malt at the heart of Johnnie Walker Gold. The famous wax is said to come from the build up in the distillery's feints receivers.
The spirit was worked through the tall stills for a citrussy, oily spirit, building the cult Clynelish waxiness. It was matured in refill ex-Bourbon oak, vanilla and honey behind the wax. In the oxidative, evaporative years concentration brings tropical esters of mango and pineapple over a deep, beeswax richness. Active wood frames the citrus without smothering the waxy texture. The cool, salt laden coastal air works into the maturing casks at Brora. Years in oak round the spirit, the citrus deepening to orange and tropical fruit. The unpeated make leans on texture and citrus, the cask adding depth.
At 45% it is soft and waxy. Waxy honey, lemon and a savoury edge, with a soft vanilla from the oak. The mouthfeel is oily, the citrus carried on a waxy body. Citrus, wax and a faint brine see out the finish. This is the famously waxy Highland malt of Clynelish.
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