Focus on the whisky process: Bottling

let’s begin

This is the final stage in the process, when Whisky is cut with purified water and packaged depending on the brand.

The alcohol level of cask strength Whisky is usually around 60% and this is then reduced to around 40% to be bottled and sold.

40% ABV is the legal minimum that Whisky can be to be sold.

Most distilleries send their malt away to be bottled off site and here it is diluted with purified mains water, which is perhaps contrary to the emphasis that many place on their water sources.

For the consumer, the best way to get around this is to buy at cask strength and use a dash of spring water to cut it yourself.  This can help unleash many of the flavours inside.

Some Whiskies are also chill filtered before they are bottled.  This is the process of filtering the Whisky through a miniscule mesh at 0°C, which captures flock that cloud Whisky when it becomes too cold.  Flock causes cloudiness and chill filtration stops this.

Again, for the consumer to get around this, they can buy cask strength drams, which do not have this problem.

Most packaging will tell you whether or not a Whisky has been chill filtered, with many brands choosing to against the process.

After bottling, Whisky is shipped all across the globe, where it is universally loved and enjoyed.

Tags: bottlingBrandDrinkWirepackagepurified waterWhisky


My name is Greg, and I’m a brand strategy consultant, writer, speaker, host and judge specialising in premium spirits. My mission is to experience, share and inspire with everything great about whisky, whiskey, gin, beer and fine dining through my writing, my brand building and my whisky tastings.

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