The influence of chill filtration, on the quality ofis 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 additionalin ex-sherry or wine . 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.