The Glenlivet
 

"Consumers of Glenlivet should be aware of the following:
http://v3.espacenet.com/textdoc?DB=E...=GB2140455&F=0
For me, this process is certainly NOT traditional. When asked, Chivas
Brothers Pernod Ricard (the distillers parent company) come back with
"smoke and mirrors". They decline any requests for further
information and clearly do not want it to be a topic for discussion.
For this reason, I would give Glenlivet a miss"

glenlivet
 

Not sure what this is about....the link doesn't work. maybe you can repost the correct link.

glenlivet
 

The link works for me & it looks as if Chivas Brothers have a method of purification that "may" not be traditional. However it also looks that the date of filing is 1983, so if they are using this proces, it's been around for quite some time.
I'll repost the link
http://v3.espacenet.com/publicationD...28&DB=&locale=

P.S. Jojo I've been having problems signing up on this site through the e-mail sent to me, is it possble to resend the email? My user name is the one I used to post this responce.

Chris, I'm not able to find your account. Please send an email to me so I have your email address - Joanne (at) CCIN. com Be sure to put "Whisky.com" in the subject line.

Our apologies for having problems signing up - and thanks for letting us know so can help!

I quote from the paper issued by the Ministry of Agriculture and Fisheries in the UK <<It was found in the late 1970s that NDMA can be formed during the kilning of malt. As a result, changes to the malting process were introduced by brewers to reduce the formation of NDMA>> Originally only beer was supect but after furthern reseach in the 1980's it was discovered that whisky also contained this chemical.
The whisky industry looked at various ways to combat the production of NDMA and this was one way that was considered but never actioned, as far as I know. I would say that all Scotch whisky distillers who malt barley on site made a slight alteration to their process as did all commencial malters which means that all whisky produced since the mid/late1980's have either a zero on exceedingly minor inclusion. This was checked again by the UK governmnt in the early 90's and it was discovered that there is, or possibly was, more of this specific chemical in well done toast or smoked sausages that in any whisky samples checked from the late 1960's.
So carry on enjoying your Scotch but be careful how dark you make your toast