Natural, non-chill-filtered whiskey to make HK debut

HONG KONG – With a history stretching back to 1824, The Glenlivet is the most historic and most sought after of all single malt Scotch whiskies. Now discerning Scotch lovers in Hong Kong have a chance to try a new, very special range from this finest of whisky makers: The Glenlivet Nàdurra 16 Year Old. The official Hong Kong launch of Nàdurra brings to the city a premium range of whiskies with the emphasis squarely on natural methods of production, to create a whole new whisky drinking experience.

Taking its name from the Gaelic word for “natural”, Nàdurra takes its inspiration from the wild, remote location of the valley where it is produced. But it's also produced in an entirely natural way.

There's a critical difference between Nàdurra and most modern whiskies, which are chilled to 3 or 4 degrees Celcius, and then passed through paper filters before they are bottled, a process that removes fatty acids, proteins and esters from the whisky – but also removes some of the flavour.

With Nàdurra, by contrast, this chill-filtering process is omitted by The Glenlivet. Most of the heavy compounds remain, and the resulting whisky has more body and a richer texture – it will even turn opaque when mixed with water – along with a more authentic flavour that reflects the original character of George Smith’s distillery. To acquire it, the whisky spends 16 years in ex-bourbon American oak casks, and is bottled at natural cask strength, slightly stronger than most single malts.