A new journey for Bunnahabhain
Un-chillfiltered at 46.3% alc
The process of chill-filtering removes some of the oily-fatty compounds produced during distillation or extracted in the maturation period. It prevents the whisky, when in the bottle at an alcohol level below 46% abv, or when served, from becoming hazy when chilled. Chill-filtration removes some of the flavour and body from the whisky. When unchillfiltered, the dram retains a depth of flavour the filtration process would otherwise rob it of.
Moving the strength to 46.3% allows the whisky to retain all of its natural flavour and deep character. It is an ideal strength for the consumer to dilute to their own taste. With no caramel added they will be tasting whisky as natural as it can be
Just as it should be.