These uber-provenance single malts are very different to bland, industrially homogenised brands.
That our whiskies subtly vary from vintage to vintage is hardly surprising. The barley varieties, the farms, the soils, the weather conditions, the hand-crafted nature of their distillation and the individual character of the casks they are matured in all contribute to delicate change.
It is possible to hide these subtle nuances. It is possible to strip out the natural oils, negatively affecting the texture but allowing the spirit to be bottled below 46% without a haze forming. Caramel food colouring could then be added to homogenise the appearance from batch to batch, but also darkening the whisky, giving a false impression of age.
At Bruichladdich, we never do this. We bottle at 50% or above and we never chill-filter or add artificial colour to our whiskies.