Clynelish

Introduction:

Clynelish Distillery is renowned for producing exceptional Clynelish Whisky, which is highly sought after as both a Single Malt and an important component of Diageo’s Blended Whiskies, notably Johnnie Walker Gold Label Reserve. The flagship bottling is the Clynelish Single Malt 14 years, introduced in 2002. This expression showcases the distillery’s unique character, characterized by a combination of oily and waxy notes, along with honey, vanilla, citrus, spicy malt, maritime influences, and a subtle hint of smoke. It matures in a blend of Sherry and Bourbon casks. Another noteworthy release is the Distillers Edition, which undergoes a finishing period in Oloroso Seco casks, imparting rich dried fruit flavors to the whisky.

Production:

In 2014, Diageo had plans to expand the distillery’s production capacity, but those plans were put on hold. Instead, a comprehensive maintenance and renovation program was undertaken, resulting in a temporary 10-month production halt starting in April 2016. Clynelish draws its water from Clynemilton Burn, which meanders through rocks rich in minerals. The burn has historical significance, as it was once sought after for gold mining during the 19th century.

Mashing and Fermentation:

Clynelish employs a cast-iron mash tun with a distinctive copper roof, a feature that is set to be replaced with a stainless steel version during the 2016 renovation. The malt used in production is sourced from the Black Isle, located approximately an hour south of the distillery. Clynelish follows a continuous mashing process, where the mash is gradually heated from around 65 degrees Celsius to 84 degrees Celsius. The fermentation process takes place in eight wooden washbacks, and it is notably longer than at most distilleries, lasting up to 86 hours. This extended fermentation contributes to the development of tropical and fruity flavors in the fermenting liquid.

Distillation:

Clynelish operates six pot stills, all installed during the renovation conducted between 2016 and 2017. The distillery has three wash stills and three spirit stills, each with a capacity of 25,000 liters. However, the stills are typically filled with 17,000-19,000 liters to facilitate optimal distillation. Following distillation in the wash stills, the resulting spirit has an alcohol content of about 20%. The spirit stills, which interestingly are larger than the wash stills at Clynelish, produce a light and fresh new make spirit with an alcohol strength of 67%. The short condensers used in the distillation process contribute to the distinctive “waxiness” character associated with Clynelish whisky. The distillery team carefully controls the temperatures during distillation to ensure the separation of alcohol and obtain a soft and light Highland spirit. An added bonus for visitors is the magnificent view of the village of Brora and the sea from the distillation room’s large glass front.

Warehouses:

Due to the substantial volume of whisky produced, Clynelish transports most of its output to Diageo’s central warehouses. However, approximately 6,000 casks are allowed to mature in the historic warehouses of the neighboring Brora distillery. These warehouses, with their flat dunnage style and robust brick walls, provide an ideal environment for the slow maturation of Clynelish whisky.

History:

Clynelish’s history dates back to 1819 when it was initially established as Clynelish A by the Duke of Sutherland. The distillery played a significant role in the area’s transition duringthe Clearances, a period in the early 19th century when landowners evicted local farmers to convert the land for sheep grazing. The original Clynelish distillery, operating with one pair of stills, faced challenges and changed hands multiple times. It was not until James Ainslie & Heilbron took over in 1896, alongside James Risk, that the distillery began to thrive. In 1912, James Risk joined forces with Distillers Company Ltd. (now Diageo), which later acquired his share in 1925.

During the economic downturn, Clynelish was mothballed from 1931 to 1938 and temporarily halted production again from 1941 to 1945 during World War II. The turning point came in 1967 when a new and larger Clynelish distillery was built adjacent to the original site, equipped with six stills. The old distillery was initially mothballed but later reopened as Brora. The whisky produced at Brora, heavily peated until 1973 and subsequently less peated, was primarily used to compensate for the shortage of peated Caol Ila whisky in blends. Meanwhile, the new Clynelish distillery continued to produce unpeated whisky, eventually becoming a part of Diageo’s esteemed Classic Malts series.

Visitor Centre:

Situated along the A9, a popular coastal route, Clynelish Distillery’s visitor centre welcomes a significant number of tourists. Visitors can explore the distillery and experience its rich heritage and exceptional whisky through guided tours, including tasting sessions.

Opening hours:

April through May:

• Monday – Friday 10.00 a.m. – 5.00 p.m.
• Visitor tours at 11 a.m., 12.30 p.m., 2.00 p.m., 3.00 p.m.

June through September:

• Monday – Saturday 10.00 a.m. – 5.00 p.m.
• Visitor tours at 11.00 a.m., 12.30 p.m., 2.00 p.m., 3.00 p.m.
• Sunday 11.00 a.m. – 4.00 p.m.
• Visitor tours at 12.30 p.m., 2.00 p.m., 3.00 p.m.

October:

• Monday – Friday 10.00 a.m. – 3.00 p.m.
• Visitor tours at 11.00 a.m., 12.30 p.m., 2.00 p.m.

November through December:

• Monday – Friday 10.00 a.m. – 3.00 p.m.
• Visitor tours at 11.00 a.m., 2.00 p.m.

Visitor tour:

Standard tour: £6 per person incl. a dram of Clynelish Single Malt 14 years

In addition, there are several extended tours on offer, ranging from £12 to £120 per person. These tours must be booked in advance under 01408 623000 or clynelish.distillery@diageo.com.

Address:

Clynelish Distillery
Sutherland
KW9 6LR
Phone: 01408 623000
E-mail: clynelish.distillery@diageo.com

Visitor information:

Clynelish Distillery
Brora
Sutherland
KW9 6LR
Tel: +44 (0)1408-623000
Email: clynelish.distillery@diageo.com