Re:Dilution of whisky – the molecular perspective (2017)
by teh_klev on Wednesday April 20, 2022 @09:01AM
(#31096247)
You can still probably produce a unique and good "craft" product even using spirit from large scale spirit producers such as MGP.
In Scotland it's not uncommon to see "independent" bottlers. These are specialist companies that will take spirit from mainstream distilleries and then mature the whisky in their own casks. After maturation these independent bottlers will bottle under their own branding and possibly choose more traditional post processing. e.g. choosing not to add caramel colouring (E150A) or choosing not to use chilled filtration. You often end up with a much different product than that of the distillery you sourced your raw spirit from.
In Scotland it's not uncommon to see "independent" bottlers. These are specialist companies that will take spirit from mainstream distilleries and then mature the whisky in their own casks. After maturation these independent bottlers will bottle under their own branding and possibly choose more traditional post processing. e.g. choosing not to add caramel colouring (E150A) or choosing not to use chilled filtration. You often end up with a much different product than that of the distillery you sourced your raw spirit from.
Maybe this is what Bulleit are doing?