Description

• Alcohol %: 46% (reported range 43–46.1%)
• Decant Time: 15 minutes
• Taste: waxy, briny, seaweed, citrus (lemon-lime), honey, vanilla, dark caramel, black pepper, stem ginger, biscuity/malty, savory, medium-bodied, elegant finish
• Food Matching: smoked salmon, oysters and shellfish, aged cheddar, seafood pâté, roasted or smoked nuts, dark chocolate (70%+), grilled lamb or pork with herbs
• Grape Variety: malted_barley : 100%,

Tasting note

風味筆記：一抹典型的蠟質香氣像剛熄滅的蠟燭，慢慢打開有柑橘皮、果膠甜果與些許薑香。入口黏附性強，口感偏滑、帶著溫和的麥芽甜、蜜糖與香草焦糖，隱約有海藻般的鹹香和海風氣息，黑胡椒與細碎香料為結構增添活力，尾韻悠長帶海味。生產背景：來自高地知名酒廠 Clynelish，酒廠以那種獨特的蠟質口感與海岸性格著稱，許多調配威士忌也以其酒液為基礎。釀造 / 蒸餾說明：以傳統銅製蒸餾器蒸餾、在精選橡木桶中熟成十四年，桶香給予香草與焦糖甜度，同時保留清爽的柑橘與海鹽感。田野與倉庫：原料大多來自高地農場與當地泉水，倉庫受海風影響，讓酒液呈現微微鹹感與礦物感，質地有油性與豐富度。飲用建議：建議在郁金香杯中常溫品飲，倒杯後靜放約15分鐘讓香氣展開，搭配煙燻鮭魚、蚵仔或熟成乾酪最為合襯。

Tasting note: Clean, slightly shy on the nose with a signature waxy, snuffed-candle aroma that opens to citrus peel, jellied fruit and a hint of stem ginger. The palate is where Clynelish comes alive — clinging and savory with gentle malt sweetness, honeyed vanilla, dark caramel and a saline undercurrent of seaweed and brine. Black pepper and a touch of ozone add spice and lift, finishing long, coastal and appetizing. Producer notes: From the storied Clynelish distillery in the northern Highlands, this 14-year-old single malt showcases the house’s prized waxy texture and seaside character. Known among blenders and enthusiasts alike, Clynelish balances fragrant freshness with maritime minerality. Winemaking / distilling notes: Matured for 14 years in carefully selected oak casks to develop rounded vanilla and caramel notes while preserving bright citrus and savory coastal elements. Distilled in traditional copper pot stills to retain a focused malt profile and a silky mouthfeel. Vineyard / field notes: Barley and water sourced from Highland farms and local springs, with warehouses influenced by cool, maritime air. The result is a spirit that captures the coastal terroir — saline, brisk and slightly oily on the palate. Service: Serve neat in a tulip glass and allow the whisky to rest 10–20 minutes in the glass (decant_time suggested 15 minutes) to let the aromas unfurl. Pairs beautifully with smoked fish, shellfish and savory cheese.

Winery

Clynelish 酒廠 — 高地老牌酒廠，以獨特的蠟質口感與海岸風格聞名，酒液既適合獨飲也常被用於調和酒款中。

Clynelish Distillery — a historic Highland producer famed for its distinctive waxy single malts and coastal character. The distillery’s spirit is prized both as a standalone dram and as a component in classic blends.