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Clynelish 1996 Single Malt Scotch Whisky 57.1%


Fila
100mL
$45.50 AUD
Goccia
100mL
$45.50 AUD
Marasca
100mL
$45.50 AUD
Out of stock
Ducale
200mL
$86.50 AUD
Out of stock
Venezia
200mL
$86.50 AUD
Out of stock
Verdi
200mL
$86.00 AUD
Out of stock
Apothekar 200
200mL
$86.00 AUD
Out of stock
Mystic
500mL
$206.50 AUD
Out of stock
Quadra
500mL
$205.50 AUD
Out of stock
San Valentino
500ml
$206.50 AUD
Bottle sold out
Sfera
500mL
$206.50 AUD
Impilable Stackable
750mL
$319.95 AUD
Yin & Yang
200mL x2
$86.50 AUD
Out of stock
Rustica
500mL
$205.50 AUD
Bottle sold out
Eco-Recycled
750mL
$301.00 AUD
Out of stock
Apothekar 1L
1000mL
$406.50 AUD
Out of stock
Tin / Bulk Container
3000mL
$1,206.50 AUD
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  • This 17 year old Speyside is a high strength (57.1% abv) single malt Scotch whisky drawn from a rare Spanish oak, ex-sherry hogshead. It has a lovely amber colour, reminiscent of Amontillado sherry. Excellent mouth viscosity with a light prickle accompanied by dried fruits and spice. Shades of moist fruit cake, toasted almonds, and a hint of wax in the background.

    It has a rich, oily mouthfeel; sweet and spicey taste mingling with subtle smoke in the long finish. With the addition of water the waxy, herbal, dry moorland scents emerge with a trace of butterscotch
  • This Whisky has been specially blended for us by Adelphi, arguably Scotland's finest independent bottler and blender of rare and limited edition single malt whisky. Their selection criteria are of such a high standard that only 4% of any cask they investigate is actually bottled. As a result their whiskies are both rare and sought after. Each cask of whisky matures its contents very differently, imparting its own character and so no two Adelphis are quite the same. All our whiskies are single cask selections which are bottled from the cask without colouring or chill-filtration which is predominant in many whiskies you will find. This allows the true and unadulterated flavours of the whisky to remain with each bottling of a cask between 100 and 700 bottles. Amfora's selection is made by Anthony Burnet, former Director of the Glenmorangie Company and a Master of Quaich, Amfora's very own highly experienced authority on Scotch Whisky.
  • Single malts are the original Scotch whiskies, which were being distilled and aged a very long time before anyone came up with the idea of blending malts with the less complex and cheaper grain whiskies. They are produced in adherence to very strict rules that are enshrined in law, the new spirit always being distilled at least twice in copper pot stills, and then laid down to slumber in oak casks for not less than three years (only after three years in the wood in Scotland - can they legally be termed Scotch whisky), although most spend a good deal more than this minimum period in cask.

    Unlike some other types of whisky, in Scotland distillers are not permitted to top-up casks, the age of the spirit being determined from the day on which a cask is filled with new make spirit. The raw materials used to produce single malt are very simple: malted barley, yeast, and water (usually from rivers but sometimes from natural springs). High quality barley and very pure frequently mineral rich water are used, but the oak casks arguably play the most important role in the maturation process, contributing a great deal of flavour, aroma, softness and colour to the final product.

    The Whisky Producing Regions of Scotland

    It is a widely held belief that the geographic region of a given distillery has much to do with the character of the whisky, however modern sophisticated production methods are such that one can produce virtually any character of single malt anywhere in Scotland. Owing more to long established production techniques rather than strong influences of geographic locations, in broad terms it can be said that Lowland malts are generally light and fragrant, while in the Highlands slightly more full bodied malts are made. Campbeltown produces light whiskies which are to some extent influenced by their locations near the sea. If there is one region among the four areas which stands out, it is the island of Islay which traditionally has made single malt using a lot of heavily malted, or peated, barley, resulting in a final product which delivers a powerful smokey nose and taste.

    How To Taste Whisky

    When nosing and tasting a single malt it is advisable to use a tulip shaped glass which will concentrate the aromas. Swirling the whisky in the glass will expose it to the air and releases the nose clearly.
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