Clynelish Distillery is renowned for producing a distinctive “waxy” new make spirit, with characteristics reminiscent of snuffed candles or waxed jackets. This unique flavor profile is the result of several unusual practices. The process begins with clear worts and long ferments, but the key to the waxy character lies in the distillation process. Uniquely, Clynelish’s spirit stills are larger than its wash stills, a reversal of the typical setup in most distilleries. This contributes to the fruity, clean spirit produced by the distillery.
However, it is during the feints receiver stage where Clynelish diverges further from the norm. In most distilleries, the natural precipitation of oils in this tank is removed during the annual silent season. But at Clynelish, the distillery realized that these oils contributed specific qualities to the whisky. Now, during silent season, the “gunk” is removed, and then replaced, preserving the mature character’s signature waxiness, which provides a mouth-coating texture, complemented by citric notes and occasionally a mineral or ozone hint. This waxy profile, which was once common in the industry, is particularly evident in older expressions of whisky from the 1950s and 1960s.
The distillery’s history is deeply intertwined with the social upheavals of the 19th century. During the Highland Clearances, many tenant farmers were forcibly removed from their lands in Caithness and Sutherland to make way for sheep farming. The Duke of Sutherland, particularly infamous for his role in the Clearances, established businesses in the town of Brora, including a coal mine, brickworks, and a distillery named Clynelish. These businesses employed the displaced farmers, who were paid in coin redeemable only at company shops, ensuring that the profits went back to the Duke.
Clynelish struggled in its early years, but its fortunes began to change in 1896 when the distillery was purchased by blenders Ainslie & Heilbron, and later by John Risk in 1912. By the end of the century, it had become one of the most highly-priced single malts. In the 1920s, the distillery came under the control of DCL (Distillers Company Limited), which later merged with John Walker & Sons, further solidifying Clynelish’s place within the world of whisky.
In 1968, DCL constructed a new plant with six stills alongside the original distillery. The old plant, later renamed “Clynelish B,” was used for a year before being converted into Brora in 1969. Brora produced a heavily peated spirit to meet the blending needs of the time, especially after Islay distilleries suffered from a drought. Brora’s peated expressions continued until 1973, after which peat levels were reduced or eliminated altogether. Brora closed in 1983, but its legacy as a cult whisky continues, with the distillery now being rebuilt.
Today, Clynelish plays a central role within the John Walker & Sons portfolio, with a 14-year-old expression and a special oloroso-finished Distiller’s Edition. In 2014, plans were announced to expand the distillery with a £30 million upgrade, though these plans have since been postponed. More recently, Diageo announced a £150 million investment in improving tourism facilities, including a new visitor centre and brand home for Johnnie Walker in Edinburgh, along with upgrades to the visitor centres at Clynelish, Glenkinchie, Cardhu, and Caol Ila. The renovations are set to include a new bar, tasting area, and enhanced landscaping around the distillery, underscoring Clynelish’s continued importance within the Johnnie Walker portfolio.
