Tonights single malt indulgence...
Clynelish 1995 23yo bottled at 56,4% from a single sherry butt#11242. Opened little over a week ago. Back then gave off some undesireable sulphury notes. A huge disappointment then...
It has now in the past 9 days been sitting with the cork off for a few hours and left to breathe (cork in) for this past week and has developed nicely. It still has a little trace of sulphur on the palate but this can be drowned out with water without hurting the overall experience.
What your experience with letting sulphury drams breathe for a periode of time?
And do you like your Clynelish better fra bourbon casks rather than sherry casks? I think I do...
Clynelish 1995 23yo Dist. 21.11.1995 Bott. 16.06.2019, Refill sherry butt#11242, 592 bottles, Sigantory Vintage series Nose: The nose is now on stewed overripe fruits, heavy on dark honey with a hint of something herbal and camphor.
Taste:
The palate has a slight hint of the sulphury still, even after adding 2 teaspoons of water, but its heavy on dark fruits and slight burnt caramel. Think the top of your Creme Brulee.
Its thick and oily and fruity, but maybe not as waxy as we normally see from Clynelish. Here, I'm sensing the sherry cask masking it somewhat.
Still, a great dram once its been allowed to breathe and with water added it definitely moves up a class!
What your experience with letting sulphury drams breathe for a period of time?
And do you like your Clynelish better fra bourbon casks rather than sherry casks? I think I do...
82/100! ... and thats with added water to drown out the sulphur
