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Chill Filtration

This is an commercial process, while understandable, performed by the majority of the spirits industry to ensure that their products are standardised and squeaky clean for the less sophisticated consumer. By chilling the whisky,  various proteins coagulate and are removed by plaque filtration – rather than potentially forming an undesirable  haze or clouding in the bottle.

We do not chill-filter our whiskies.

Chill filtration removes polyphenols such as  esters and  aldehydes which account for the aromatic characteristics of whisky.

It removes some of the oils present in whisky that account for it’s weight and texture in the mouth.

We believe fervently that the educated whisky consumer will appreciate the extra depth and  breadth of flavour as well as  increased bouquet.

There is  the possibility of a temporary haze developing should the bottle in question be subjected to very low temperatures. This haze will disappear when the bottle regains temperature.

The addition of spring water or ice to a Bruichladdich malt will cause these valuable proteins to coagulate and thus to become opaque if left for an extended period of time. This is not detrimental to the flavour; on the contrary, it enhances it.

As with a fine wine, the esters and aldehydes react with both air to enhance the bouquet. Thus a Bruichladdich malt should be sipped and savoured while enjoying the development of flavours as they unfold.