Chill Filtered?
 

Hello, my fellow single malt lovers. I'm new to this forum, but not to the divine stuff from Scotland.
I've been trying to fin the answer to this question: If "non chill filtered" does not appear on the bottle, does that absolutely mean that it IS chill filtered? I've been able to find every fact and opinion about the process, but like almost everything, if you ask two experts, you get three answers.
Any feedback will be greatly appreciated.

PS- Extra points to Whisky.com for not spelling whisky with the superfluous "E"!

Non-Chillfiltered will be stated on the bottle. Connoisseurs prefer non-chillfiltered whiskies as they are more complex. Chill Filtering removes the good tasting fats and congeners that add to the taste and complexity of the whisky. The chill filtering process takes the whisky almost down to freeze-point to solidify the fats and congeners so that they can be easily filtered out. Distillery bottlings as a rule will chill filter as non-chillfiltered whiskies will become cloudy with the addition of water. The "average and uneducated consumer" has the perception that cloudiness suggests something is wrong with the whisky, so chill filtering is done by the distilleries. Normally, non-chillfiltered whiskies are found in cask strength whiskies and by the independent bottlers.

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