Beautiful dark brownish tone, which instantly instantly arouses appetite for the malt and so does not make you think of Refill. 23 years of maturation, best age. I let the malt breathe for quite a while and also calmly come to operating temperature, because I'm really very curious. Even the first nose betrays, rich sherry aromas without junk notes. Above all - no sulfur! Relief is spreading. I always associate Clynelish with wax and coast notes, full body and full intensity. Reasons why the distillery was very popular with blenders in the past. Here I take in latte, a pinch of salt and a nice, deep, strong sherry note. Oloroso would be my tip. In addition, Christmas spices, a slowly baking dough and warm orange liqueur. Is there anybody preparing crêpes suzettes?
On the palate, our subject spoils immediately with an oily lushness and intensity, which I, and I do not really like the term, can only describe as wonderfully full-bodied. Classic Olorosonoten also lead on the palate. Add to that a taste and a feeling on the tongue, as if one enjoys an edge fresh stone oven bread. Covered with salted butter, which slowly begins to melt. The dark crust cracking hard, still slightly floury and just delicious. Associations with dark blackberries and sweet milk coffee in the background. Brandy beans and old rum I write down. I also perceive oak flavor, but never unpleasant bitterness or even woodiness. At the risk to repeat myself: just delicious!
Finish / Conclusion
Even in the third discipline, the reverberation, nothing to complain about. Long and sweet, the malt spreads on the palate, as one usually knows about a good cognac. Much less dry than expected. Sticks formally in the oral cavity and yet remains elegant and balanced in the flavors. Towards the end it then disappears calcareous-mineral. Everything as it should be.
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