The Clynelish distillery, founded in 1819 in the Scottish Highlands, is an icon of the whisky industry. Its location near Brora contributed to its initial success, taking advantage of the whisky boom of the 19th century. Initially built to produce whisky for blends, Clynelish became famous for its distinct aromatic profile. Over time, its single malts attracted the attention of connoisseurs, and the distillery gained a reputation for producing sophisticated spirits. Clynelish uses malted barley with a moderate peat content (around 5 ppm), bringing a subtle smoke that never dominates the whisky, but interacts to create greater complexity. Fermentation lasts between 55 and 80 hours, a process that allows the development of esters, responsible for the notes of tropical fruits (pineapple, mango) and citrus fruits (lemon zest and orange). The distillery uses very high copper stills (around 5.8 meters), favoring a purer, more elegant distillate. The cuts are adjusted to retain the waxy, fatty-acid-rich compounds, giving the whisky a smooth texture. Clynelish cools its distillate using serpentine condensers (worm tubs), a traditional process that condenses vapors more rapidly and retains heavy compounds essential to the whisky's waxy, robust character. The whisky is aged mainly in ex-bourbon American oak casks, which bring out its woody, vanilla and spicy notes. The humid, salty environment of the Highlands also plays a subtle role, bringing mineral aromas and a light saline touch.

Swell de Spirits was created in 2021 by Michael Barbaria. Its bottlings are the result of a meticulous selection of exceptional casks in collaboration with each producer, to which it pays tribute by succeeding in captivating the most discerning taste buds of enlightened connoisseurs. Its bottles, with designs as original as the liquid they contain, make Swell de Spirits a key player on the independent scene.