Citrus fruits then slowly emerge, green apples, and after swirling the whisky around in the glass, these fruity notes also become significantly stronger. This is more reminiscent of the distillery character, but without the typical beeswax so far.
The nose has perfectly integrated alcohol, nothing stings and you give him at least the 23 years he has. The sulfur now evaporates and can hardly be felt any more.
The sherry then comes back a little stronger, that is a great interaction and results in a nice complexity.
There are also brown sugar and dark chocolate, along with raisins soaked in rum. Delicious!
In the mouth first the sherry notes with raisins and brown sugar. Slightly bitter and light sulfur. Then add the salty maritime flavors. The citrus fruits remain in the background. A light pepper is added, which then becomes even stronger in the finish. The mineral and waxy aromas that one would expect I do not find so far, that's a shame. For me the whisky tastes more like sherry barrel than clynelish. There are now other spices added and the bitter wood note gains strength.
The finish is mainly bitter dark chocolate and oak, plus very light wax but then a lot of pepper and very spicy and tart aromas dominate.
All in all, this is a delicious whisky, but not necessarily recognizable as Clynelish for me.
N-90, T-88, F-86, a total of 88 points in the first tasting.