Established in 1819 by the Marquis of Stafford to consume local barley and deter illegal distilling, Clynelish has survived for two centuries as one of the most distinctive and highly prized malts in the Scottish Highlands.

Clynelish is world-renowned for its unbelievably thick, waxy mouthfeel. This is naturally produced during distillation from the unique residue that builds up in the spirits safe. The resulting whisky is brilliantly complex, balancing sweet honey, bright coastal citrus, and a subtle whisper of maritime salt.