Clynelish

Clynelish Connoisseurs Choice 20 Year Old, Refill Sherry Hogshead Cask, Cask #16601001, 1999, Gordon & MacPhail, 54.9%

4.2/5Expert Rating

Catalog product detail, market evidence, tasting notes, reviews, and collection actions.

TypeSingle Malt Whisky
MRI
MRI 37
Average Score
Avg 84
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Description

A malt distillery in the Highland region of Scotland and part of the Scotch whisky holdings of Diageo. The current distillery was built in 1967 and despite its long associations to the Johnnie Walker blends, it has one of the oldest single malt brands as well. Perhaps one of Scotland's most important whisky companies, Gordon & MacPhail is a historic blender, independent bottler and distiller. It w ...

Change-23.7%
LatestSGD 330
HighSGD 432
LowSGD 330
SGD 445SGD 402SGD 360SGD 318Price (SGD)Observed dateMar 9Mar 10Mar 9 - SGD 432 - Whisky Auctioneer - Mar 9, 2026Mar 10 - SGD 330 - Alcovault Auctions - Mar 10, 2026

Recently Sold

Listed value is based on sold auction prices and inclusive of auction fees (not including tax and shipping).

Alcovault AuctionsAuction Sold Price - Mar 10, 2026SGD 330.00
Whisky AuctioneerAuction Sold Price - Mar 9, 2026SGD 432.49
Cask type
Refill Sherry Hogshead
Bottling
Independent Bottling - Gordon & MacPhail
Peated
Peated
Single cask
Yes
Non-chill filtered
Yes
Cask origin
N.A
Cask no.
16601001
Batch
20/029
PPM
N.A
Barley
N.A
Fermentation
N.A
Master distiller (bottling)
N.A
Master distiller (distillation)
N.A
Limited edition
Yes
Bottle count
170
Has box
Yes
Closure
Cork
Presentation
Cardboard box
Series highlights
Connoisseurs Choice
Historical context
N.A
Special release
N.A
Allocation
N.A
Nose
Citrus peel and raisins, famed Clynelish waxiness, weird fruity funk, dark chocolate, tangerine, cherries, ripe plums, sweet dark berry aromas, rich fruitcake and marzipan.
Palate
Waxy orange candy, rich sherry, Seville oranges, raspberry compote, plum, bonfire ashes, malted cereal, roasted nut flavours, smooth chocolate.
Finish
Medium in length, a bit on the hot side, oak, spiced orange drink, spiced hot apple cider, slightly drying with lingering aniseed and cocoa powder.
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