Whisky has some natural fats and oils, which can cause the product to become cloudy when mixed with cold water or ice.  To prevent cloudiness, larger distilleries tend to chill and filter their whisky before bottling it to remove the fats and oils. Since these components add to the complexity of a whisky's aroma and flavor, Signatory uses an "un-chillfiltering" process to preserve the natural flavor of our Scotches.  Our "un-chillfiltered" whisky retains much more of the body, flavor and texture in the Scotch whisky.

*Below is a sampling of our Un-Chillfiltered Collection

Glen Rothes 1995 12 year Speyside Smooth, Silky, Slightly Oily. Well balanced maltiness & a sweet oaky spice.

Caol Ila 1992 15 year Islay Great depth of complex smoke, and sea salt air. Well balanced malt, smoky, with a long finish.

Bunnahabhain 1997 9 year Islay Massive amounts of peat in the nose & mouth. Finishes salty with and Islay spice.

Benriach 1994 9 year Islay Smoky, chewy peat with great malt balance.

Macallan 1997 11 year Speyside Bright fruity malt profile. Well balanced spicy smoke with a pleasant sweet malt finish.

Laphroaig 2001 7 years Islay Great balance of tar and peat in the nose. Massive smoky malt in the pallet.

Isle of Jura 1997 10 year Single Island Light peat in the nose. Giant malt balance. Salty sea air finishes with light spices.

Edradour Unchilled 10 year Highland Massive malt profile. Chocolaty, then moving to sweet caramel and spearmint.

Blair Athol 1998 11 year Highland Highlands / Midlands. Spicy malt in the nose to an oily firm texture. Long spice and malt finish.

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