Michael Jackson, whisky writer and expert, `Distilleries here on the stormy sea coast of Sutherland were forever few and far between, yet malt whisky enthusiasts have always championed Clynelish over many more famous names. When the original distillery was built in 1819 by the future Duke of Sutherland, the quality of Clynelish whisky was so prized that only private customers were supplied. Over the years, Clynelish has continued to be held in high regard by experts. The great Victorian, Professor George Saintsbury, selected it as a favourite and today's malt whisky gurus consistently praise its unique combination of North Highland and maritime qualities. You can almost taste the sea air in Clynelish, with its crisp, medium-bodied, mustard-fresh style. Although the forward, pungent smokiness of Islay seems to be absent at first, there are notable traces of it. Don?t think that this is a heavy malt, though. Its clean taste makes it a fine aperitif ? and you can enjoy it just as much later in the evening, such is its versatility. The most coastal-tasting mainland whiskies are those from Clynelish, between Inverness and Wick. They typically have seaweedy, salty and mustard-like aromas and flavours. Mustard-and-cress, perhaps? The 14-year-old is less peaty than some older editions.`