Chill filtration eliminates many of the essential fatty acids from the whisky.
Envision you’re a large brand name, creating several thousand containers yearly. Visitors will count on each container getting the same – like the color. But, whisky is a natural, organic product. The same as fruit and veg, there’s always some version in colour. Today some brands might create caramel color assuring persistence; and thats OK. But we think natural variation in colour belongs to the personality, creating each whisky distinctive and beautiful. So we never add any colour, keeping it pure and natural.
What is chill purification?
Nothing recinded
This technique is frequently used by other brands to stop whiskies less than 46per cent supposed cloudy in cold temperatures. We never ever chill filter the whiskies, as we wish keep most of the taste, and all sorts of the efas, in whisky (and because we bottle at cask energy, few of our own containers is ever going to get cloudy). This is why we describe our whiskies as actually “non cool filtered”.
Exactly why is an era declaration crucial?
Whole transparency
an age declaration reveals how much time a whisky is matured for and is also published on label, frequently completely decades. Whether their youthful (3 years), or outdated (thirty years), doesn’t mean the whisky are worst, or close. You’ll have great youthful whiskies, and often older whiskies aren’t effective. Exactly what we feeling is important, was visibility. You know what you are ingesting. Thats really why all our bottles hold an age report, demonstrably showing how old the whisky is.
bottle style
Designed to be contributed
We believe whisky is supposed to be open, shared and liked. We feel a beneficial unmarried malt can bring family, newer and outdated, together in dialogue and lives. Thus, we developed our containers becoming like a decanter – intended to be passed around a small grouping of family while they delight in a dram collectively, and put in the middle of the desk as they share her mind. Continue reading “Chill filtration eliminates many of the essential fatty acids from the whisky.”
