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A first and last of the kind, these two experimental Pedro Ximenez/Oloroso Casks seasoned European Oak butts provide a new rich sweetness and darkness to this one of a kind Clynelish. Filled in 1996 this maturation has brought a more powerful taste to Clynelish’s crisp charm and is a tribute to those unafraid to plough into a new furrow.
Appearance: Deep amber with copper lights. Excellent beading. Good legs.
Nose: Mellow and quite drying, with light prickle. The first impression is faintly medicinal and mossy, with just a faint hint of grapefruit, becoming lightly oily; beneath this is a sweet suggestion of toffee and a faint hint of fragrant smoke (a Clynelish aficionado hunting for a note of snuffed candle may think this an echo of it). All of this is comparatively shy and closed. A little water increases the hint of toffee and introduces a balsa wood note.
Palate: Smoothly oily, the texture is lightly waxy and tooth- coating. The taste is surprisingly sweet to start and apple- fruity at first, then quickly very drying and soon, chilli- pepper spicy. A toffee apple with burnt edges comes to mind. A little water helps bring up the sweetness and reduce the spiciness.
Finish: A good length, with a spicy kick and a mouth-cooling aftertaste which at the same time has warming Szechuan pepper-spice. Sweeter with a drop of water and now salty; the spice is reduced.
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