The Whisky Market

It's all about whisky!

To Chill ... or ... Not to Chill

To Chill ... or ... Not to Chill

In modern times Whisky has seen the growth of an added process called ‘chill filtration’ or ‘cold chill filtered’.

This is the process of filtering whisky before bottling, so that it will not be cloudy if ‘ice’ is added during enjoying a tasty dram, sitting in a cold room or from natural oils and alcohol separating from too long a rest (although why would any tasty bottle rest too long between dram sessions!). This was thought to be off putting to consumers who are seeking the clarity of whisky in whichever manner you prefer to consume it. Some constantly give the explanation that this process was introduced because North Americans enjoy ice in their whisk(e)y. Although this is true in a lot of cases, why change a great thing?

The process is non-invasive to the liquid and one cannot truly taste a difference between a chill or not chill filtered whisky, however this is not entirely true. Now there is simply one way to prove this fact, and that is tasting the same expression in both versions, which is very hard to find.

I for one do think there is a difference! I had a tasting session with one identical expression in both versions. Although the flavour and aromas were similar, if not the same, there was something missing. I can add that it was the ‘waxiness’ of the non-chill filtered whisky. This allows for the whisky to remain longer on the palate and have an added liquid consistency that was lacking from the chill filtered version. Also what’s with ‘non-chilled filtered, how about ‘naturel’ or we did not touch a thing?

Now, is this a bad or good thing? That is a personal preference, much like adding ice to whisky is. There is no right or wrong.

Yet why mess with a great whisky! If it came out of the still and barrel that way just leave it alone to its grand beauty! I prefer the unchill filter and do not mind the louche effect of an ice cold whisky, as the waxiness which is caused by the natural oils in the whisky are spectacular.

Do your own test and let us know your thoughts, we think a whisky should remain naturel. From grain to still to casks to bottle!

Slainte!

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Investing & Growing Value of Whisky

Investing & Growing Value of Whisky

Investing in whisky casks in today’s market is quickly gaining speed and interest.

The golden and ruby hue of single malts is turning into a rich green as investor clamor evermore to own Scottish liquid gold. The Whisky Market Limited is at the forefront in selecting choice matured casks and laying down ‘new make’ in ex-fill; bourbon, red wine, and sherry.

The Whisky Market Limited is seeing a steady 7-10% annual return on casks, and our associate company over the past 3 years has seen a staggering 11-123% increase in value. The rate of return is based on the distillery, type of cask, age, and rarity. Investing in casks has great advantages for return on investment and the rare added value of saying you are the proud owner of a casks of whisky! The rise of independent bottlers and investors seeking out casks means the investment will always have a buyer. Unless of course you choose to bottle it and maybe share with the lucky ones!

It was only a few years ago that the first cask of whisky sold at auction. Setting a world record; a Macallan 25 year old at $793.000 HK. This has prompted a growing interest in other auction houses to venture into the selling casks. Most recently in June 2015, Christie’s of London included two casks in the Fine Wine & Spirits Auction. Five specialty whisky auction houses cater to this sector of selling rare expressions of whisky, predominantly bottles but casks are beginning to emerge.

The industry is growing with an influx of buyers and sellers all vying to capitalise on their growing interest in tasty casks. What whisky enthusiast or prudent investor would not want to declare they own a cask(s) of Scotland’s signature export!

 

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