Original bottlings of the distilleries

Original bottlings of whisky Original bottlings are the single malts that are brought onto the market directly by the distilleries (or the large corporations to which they belong). They then also have the name of the distillery they come from in large letters on the label: Arran, Macduff, The Glenlivet, Glenmorangie, Ardbeg, Lagavulin, etc. The "single" does not mean that they come from a single barrel - that is only the case in rare cases. Because for them it is about being able to achieve a consistent taste over many years. This is only possible if you mix many different barrels together and so even if there are fluctuations in production and in the quality of the barrels, you can adjust the selection of barrels to compensate for the differences. Original bottlings are often filled with 40% or 43% and if so, then usually also cold-filtered and colored. Suspended matter in whisky can easily lead to cloudiness during transport and storage, which the consumer could perceive as a fault. The whisky is therefore artificially cooled before it is bottled, which means that the suspended matter aggregates and can be easily filtered out. Unfortunately, some of the taste is also lost through the filtering. In addition, the whisky is usually colored (not all), as the mix of different barrels never results in a uniform color. It is therefore allowed to use E150 (caramel, which is nothing else than industrially produced caramel) to adjust the whisky to a desired color value. However, this is marked on the labels

Original bottlings of whisky Original bottlings are the single malts that are brought onto the market directly by the distilleries (or the large corporations to which they belong). They then also have the name of the distillery they come from in large letters on the label: Arran, Macduff, The Glenlivet, Glenmorangie, Ardbeg, Lagavulin, etc. The "single" does not mean that they come from a single barrel - that is only the case in rare cases. Because for them it is about being able to achieve a consistent taste over many years. This is only possible if you mix many different barrels together and so even if there are fluctuations in production and in the quality of the barrels, you can adjust the selection of barrels to compensate for the differences. Original bottlings are often filled with 40% or 43% and if so, then usually also cold-filtered and colored. Suspended matter in whisky can easily lead to cloudiness during transport and storage, which the consumer could perceive as a fault. The whisky is therefore artificially cooled before it is bottled, which means that the suspended matter aggregates and can be easily filtered out. Unfortunately, some of the taste is also lost through the filtering. In addition, the whisky is usually colored (not all), as the mix of different barrels never results in a uniform color. It is therefore allowed to use E150 (caramel, which is nothing else than industrially produced caramel) to adjust the whisky to a desired color value. However, this is marked on the labels