Clynelish is an anglicised version of the Gaelic for green pasture. And, though it’s a coastal whisky, this is fitting for a Scotch with sweet floral fragrances and verdant flavor notes. It’s a name with a long history, one that predates the distillery we know today, but which has adorned the labels of whisky bottles for two hundred years.



Discover the mysterious and hidden spirit of coastal Sutherland home, where rich, waxy whisky, carrying notes of tropical fruit and honey is created.

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Discover the Clynelish Range

Our Distillery

The distillery we know today is the new Clynelish, and began production in 1969. It’s across the road from the old, original Clynelish, which was built by the Marquess of Stafford in 1819, providing a market for barley grown by his tenants. This closed in 1968 to make room for the larger, more modern neighbour… only to be reborn as Brora – a peated malt – which thrived until the early 80s. Brora, the Marquis and his tenants have all gone, but the barley that makes Clynelish is still malted in the Northern Highlands and water is still piped down from the Clynemilton Burn to the distillery.

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"People and places don't just shape a Single Malt Scotch Whisky's flavour. They change the course of its future. Get a taste of how the Clynelish whisky you love today came to be."


Built in 1819 on the Duke of Sutherland’s new farm, life here was a virtuous circle. e local mine provided coal to heat the stills. Spent grains from the distillery fed local livestock. Their manure improved the quality of the land, where the barley was grown. e whisky was sold around the beginning of the twentieth century as “The Finest Highland Malt Whisky.”