Cley in Rotterdam remains one of the more promising distilleries in the Netherlands. Today’s whisky is an example of why. It’s a single malt finished in an ex-peated cask – and I actually like it.
Recently I’ve been critical of maturation in ex-peated casks. It doesn’t make for bad whisky per se, but I can’t help but feel an ex-peated cask often doesn’t improve the original spirit either. Many producers use it as a shortcut to produce peated whisky. Or something that kind of resembles peated whisky, but in reality is just a pale imitation of the real thing.
That’s not the case for the new Cley Isle of Mull Finish. It initially matured in an ex-bourbon cask for 3 years before a 2-year finish in an ex-Isle of Mull cask. Now there’s only one distillery on the Isle of Mull, Tobermory. And this particular cask previously held Ledaig, the heavily peated whisky produced at Tobermory Distillery.
The Cley Isle of Mull Finish is not a generic whisky. The influence of the ex-Ledaig cask has integrated well with the original ex-bourbon matured Cley. It doesn’t feel like an additive, which is the single most important thing.
Cley 5 Years – Isle of Mull Finish (53%, OB, 2024)
Nose: Immediately a tinge of sauerkraut, which is classic Ledaig, but this is not that. For one, I don’t think believe is peated except for the influence from the cask. Some gentle tropical hints as well. Hints of charred lemons, vanilla and even light floral touches. Finishing on more maltier notes, such as smoked husks, but also hints of peanut skins.
Taste: Oily, almost waxy mouthfeel. Hints of ashes, some white pepper, a touch of caramel and there’s a decent salinity as well. Also a whisper of citrus to round things out.
Finish: Medium to long. A whiff of grapefruit, some olive brine and vanilla.
Photo: Whiskybase
