Only water as defined in section (6) of Annex I to Regulation (EC) No 110/2008 is used to adjust the alcoholic strength. Adjustments to alcoholic strength prior to maturation, and prior to bottling, are by the addition of potable water, which may be purified, for example by distillation, demineralisation, or reverse osmosis.

The colour of Scotch Whisky derives primarily from the maturation cask. Colour may be adjusted by the addition of plain caramel colouring, but the resultant colour should not exceed the natural range that can be derived from maturation casks. Plain caramel is a colouring and is not for flavouring or a sweetening.

The aroma and flavour derive from the distillation of a fermented substrate, made from malted barley with or without other cereals, followed by maturation in oak casks. Blended Scotch Whiskies derive their characteristics from the interaction of their single whisky components, which have been chosen to complement each other.

Filtration is performed prior to bottling to remove any particles of wood which have accumulated in the spirit during the maturation process. Red Bowler is also chilled filtered prior to bottling to remove what is referred to as ‘haze floc’ without removing colour, flavour or aroma.

The cool and damp Scottish climate provides ideal conditions during maturation to produce a very different spirit than would be produced by maturation in different climatic conditions. For that reason, it is required that all maturation of Scotch Whisky must take place in Scotland i.e., it cannot be matured for any period of time in another country.

Red Bowler's master blender seeks to produce a final blend which is as close in colour to the previous batches produced over the years.