^thiswww.aberlour.com/abunadh/ ... the important bit being:
Today most malt whiskies are chill-filtered to prevent the whisky becoming cloudy when adding water or ice. This process, which did not exist in the 19th century, removes some richness and mouth feel as well as some fruit and sherry character.
(Today most malt whiskies are chill-filtered to prevent the whisky becoming cloudy when adding water or ice. This process, which did not exist in the 19th century, removes some richness and mouth feel as well as some fruit and sherry character.
Prof UnderCover evitable,
Wed 3 Oct 2007, 10:49,
archived)
That's made me sad"Booze would be better if we didn't pander to the tastes of people who don't even like it" WTF? The world's gone mad. MAD, I tell you!
(
Debbilgrrrrl is kinda back,
Wed 3 Oct 2007, 10:51,
archived)
the problem being that most of the bread and butter money distilleries make is from selling young whisky for blendingthe people who buy this young whisky have very little interest in someone bringing out 'real' whisky and saying 'all that other stuff is pish!' so it doesn't happen much.
( Prof UnderCover evitable,
Wed 3 Oct 2007, 10:58,
archived)
Aberlour is the most depressing place on earth*, no wonder they make so much whisky*apart from Corby
(
Mighty Nibus who dares gins | @nibus,
Wed 3 Oct 2007, 10:54,
archived)