Most malt whiskies are bottled from a marriage of several different casks. These big cask vattings are then chill-filtered and coloured with the addition of varying amounts of caramel before being bottled. Even whiskies that are not chill-filtered are normally bright-filtered. This high level of filtration is carried out for cosmetic reasons as it removes any possibility of cloudiness. Unfortunately, it also removes many of the natural fats, oils and flavours in the whisky which in turn removes a great deal of the individual character of a whisky as the esters, or flavour congeners, in the spirit tend to gather around these fats. The more a whisky is filtered therefore the greater the proportion of fats and esters are removed. And caramel has its own flavour which is added to that of the whisky. Blackadder only bottles Single Casks and never colours and never chill-filters or bright-filters its whiskies." Visit the Blackadder website.
Blackadder Black Snake Single Malt Scotch Whisky Vat. No. 3 Second Venom
Each cask is chosen to represent one of the very best examples of its type and age. No two casks of whisky are ever exactly alike, because the type of oak used and the conditions under which it is stored will both influence the ultimate spirit produced. Blackadder whiskies therefore ... more
Blackadder Raw Cask Dailuaine Single Malt Scotch Whisky 1996
Blackadder RAW CASK is whisky as it always was. Whisky as it used to be. Every drop is "Whisky from the Old School". We wanted to bottle whisky as it would have been when served direct from the casks behind the bar in Scotland's pubs one hundred years or so ... more
Blackadder A Drop Of The Irish Irish Whisky
A Drop of the Irish is bottled at 45% vol without any chill-filtration, a process that removes much of the natural fats, oils and flavours in the whiskey. Because of this, it may appear slightly cloudy, especially when a little water is added, and the whiskey may throw a sediment, ... more
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