Burn Stewart Distillers has stopped chill-filtering its whiskies

Burn Stewart Distillers has stopped chill-filtering its whiskies

Burn Stewart Distillers has switched the production of its Scotch whisky portfolio to un-chillfiltered.

The company, which is a unit of Trinidad-based CL Worldbrands, said earlier this week that its Bunnahabhain, Tobermory, Ledaig and Deanston malt whiskies will now be un-chillfiltered. Chill-filtration is a process in which the whisky is chilled to near 0°C (32°F) and passed through a filter. It prevents the whisky from becoming hazy when chilled or when water or ice is added, although some whisky enthusiasts believe the process removes some of the flavour and body from the whisky.

The move has been introduced across Burn Stewart's Bunnahabhain 12-year-old, Tobermory 10-year-old, Ledaig 10-year-old and a new addition, Deanston Virgin Oak. The new Scotch has been finished in virgin oak casks sourced from Kentucky.

All four brand variants will be bottled at 46.3% abv.

Bunnahabhain Islay single malt and Tobermory and Ledaig which are both from the Tobermory distillery on Mull, will also benefit from a packaging revamp to coincide with the launch. For Bunnahabhain, smoked oak glass will replace the emerald green of the 12-year-old bottle, with dual labelling also being introduced. Both Tobermory and Ledaig will have embossed glassware, which will be emerald green for Tobermory and clear flint for Ledaig.