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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