Conclusion

The influence of chill filtration, on the quality of whisky is merely a marketing claim. Neither can the participants identify the filtration method, nor is the quality rated better.

Instead of falling for the argument of non chill filtration the consumer should better aim for an additional maturation in ex-sherry or wine casks. Here an improved quality rating is statistically measurable.

Whether a consumer should look to peated whisky is everybody's personal choice. Since different sample sets were provided, each participant could decide for themselves. This selection showed the slightly better-rated quality of the peated samples versus the unpeated samples.

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Knowledge

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