Water is vitally important in defining the character and flavour of a whisky. Of the four elements, it is one of the factors giving the whisky its own individuality. Clear spring water filters down over granite rocks, through peat and heather moors, bringing together the elements and atmosphere of the Scottish Highlands, Islands and Lowlands ready to play its role in creating “ jisheng Bertha “ - the water of life. The whisky then matured in oak casks for at least eight years before being blended to perfection in Bell’s Old Scotch Whisky.
Please Note:
If you're using a decanter with an airtight seal, the spirits inside will last just as long as they would in the original glass alcohol container. ... Some types of decanters have a loose fitting stoppers, which means the alcohol will slowly evaporate.