What is Chill Filtering?

[@thespiritsafe]

I cannot taste the E150a but I can absolutely 100% tell a chillfiltered whisky. Chill filtration removes a lot of the oily/buttery/creamy notes and takes from the body.

[@annuvynarawn392]

I am the opposite, once you know where to find the caramel bitterness it won't go away

[@markmccoll657]

From my own personal experience I've noticed that non-chill-filtered whiskys have more body, and a bit longer finish, compared to chill-filtered whiskys! So on one hand it looks better, and on the other hand it tastes better, at least from my experience.

[@okanbilgin]

You like Berserk and non-chillfiltered whisky so I think we should be buddies. I have that profile picture as tattoo on my shoulder.

[@howsway42]

Especially four roses small batch select

[@fishycentaur2384]

Amazing how using plain English and layman's terms can make something so clear. One of the many things I like about these vids...no pretentious BS

[@TheWhiskeyDictionary]

I'm glad you found it useful and are enjoying the videos :)

[@luxeagoris1825]

Thanks for explaining!😃

[@erilassila409]

I used to not notice/care about if my favorite whiskies are filtered. but now I noticed that all of my favorite whiskies,and the ones I have on a list of future purchases,are non-chill filtered!

[@TheWhiskeyDictionary]

+Elli Lassila That's pretty incredible. What are some examples?

[@erilassila409]

The Whiskey Dic Ardbeg Ten,Bowmore 12, Makers Mark,Jameson Caskmates,Jim Beam Small Batch...

[@walterengle9770]

Elli Lassila... I feel the same way. I think as we mature and understand how whisk (e)y is born; how It's a combination of both Art and Science, we tend to look for a certain notes in both smell and taste that we could not quite understand during our early stage of whisky Drinking.

[@simonk8889]

Never understood it. Now I do.

[@TheWhiskeyDictionary]

I'm glad to hear

[@acesfan29]

Agreed, thanks for the information about this. I had always wondered too.

[@nitramgnal]

Very clear.

[@barryfiedel4969]

Nice job. For me I prefer non-chill filtered since the mouth feel is improved and in many cases also the flavor. But I also like many a chill-filtered whisky. Higher alcohol content is important.

[@TheWhiskeyDictionary]

+Barry Fiedel Funny thing, When filming this episode I was going to do a live example of the differences but I realized I didn't currently own anything that wasn't chill filtered

[@barryfiedel4969]

A new goal for the month!

[@SuperKrisco]

Hey! I have a question. On the bourbons I have been buying I have noticed that they don't say "non chill filtered", even when they are over 46%ABV (such as the Four Roses Bingle Barrel and the Henry McKenna 10 year bottled in bond). Usually it is stated on scotch bottles, but for some reason not so on the bourbon ones. Is it safe to say that they aren't chill filtered, as there is no benefit to doing so?

[@TheWhiskeyDictionary]

I had to look into it... you may want to read this www.whiskyadvocate.com/chill-filtered-bourbon-whiskey/

[@brego129]

Mouth feel is far better in a non-chill filtered whiskey for sure. I definitely enjoy scotch on both sides of the fence, but there is definitely a difference on that side of it.

[@19dec1981]

Hi. Does chill filtration affect the natural colour of the whisky? Thanks

[@TheWhiskeyDictionary]

Good question. In a way. It prevents it from cloudiness so more the clarity than the color

[@theunknown6372]

Well actually, I don't like the idea of colouring or filtering the whisky but in the end, it doesn't really matter for me. What counts is the smell, the taste and the feeling I get while drinking. If I'd say that I don't drink chillfiltered whisky then I'd miss a lot of good drinks and brands like Aberlour or Balvenie. Not worth it. These, and many others, colour and filter (not on every age tho) their whisky and I still love them. Don't think about it to much, people tent to make a sience out of their drinks which is ok. But don't forget to appreciate the main goal! :)

[@alexk3088]

TheUnknown there's a great bottling of Aberlour 12 NCF at 48% :)

[@James.008]

Thank you for sharing this info on chill filtering these tips help to guide me in my next step of the journey, I feel the need to share an insight to help you on your journey as a reciprocal tip , you should consider not using the word ( teach ) in your intro . My mother was a school teacher for about 45 years before she passed. And although that is what she was and did ,she never said she was going to TEACH YOU It comes across as a tad arrogant , it may help to choose a softer ,gentler word instead . Cheers

[@TheWhiskeyDictionary]

Thats an interesting perspective and I'll think on it. Sorry about your mom. My wife is a teacher as well. Maybe something like "Share some information" or "let you know what I've learned on the subject".

[@James.008]

@@TheWhiskeyDictionary she was 88 years when she passed I supposed it was unrealistic to expect her to live forever 🍻

[@davidbroughall3782]

I have just started to really enjoy the world of single malt whisky. The only sour note that I have encountered is the outright snobbery of the non chill-filtered purists. Whisky.com has already done a careful blind study using experienced drinkers who were able to identify CF versus NCF about 50% of the time, which is essentially at the level of guessing. They were also able to guess colored versus uncolored only about 10% of the time. At the distillery level, decisions regarding chill-filtering and coloring are purely for the sake of marketing since it makes ZERO difference in the quality of the product. You said it yourself. Chill filtering is done purely for cosmetic reasons, because of what people THINK the cloudiness indicates. Therefore, NCF is also done purely for what the customer THINKS it means.

[@jonnayboi46]

Would you be willing to do a video on the flavoured whiskeys such as honey jack? I don't hold them to much of a standard but always a good 'chilling with the guys' kinda drink.

[@TheWhiskeyDictionary]

+jonnay ramirez I've considered it and I won't say No, but they're all kinda gross. Also technically not actually whiskey, so it's low ok the priority list.

[@jonnayboi46]

Well that's good enough for me. Don't really need more of a review than that! Thanks for replying and keep it up I enjoy the videos.

[@TheWhiskeyDictionary]

+jonnay ramirez Thanks Johnnay!

[@iiinsane4]

how many diffirent bottles of whiskey do u have?

[@TheWhiskeyDictionary]

+iiinsane4 Not an obscene amount. I have whiskey tastings often with friends so they tend to go away. The main limit of me ridding bottles is making sure info episodes on them first.

[@eyemallears2647]

Than you sir

[@Aqvavitae]

Good description. Try not to let the concept get in the way of enjoying the whisky though!

[@TheWhiskeyDictionary]

+Aqvavitae I never do :)

[@AllThingsCubey]

Whisky.com investigation (which I recommend you watch the video about) found that experienced Whisky drinkers cannot tell any difference between a chill filtered whisky and one that wasn't. They got a flat 50.0% of respones correctly identifying the filtered samples, so objectively no taste difference at all. They did find that younger whiskys or ones without sherry or fortified win casks involved were more commonly identified correctly, but overall people didn't know, in which case, does it matter? Sorta. Take Dalmore 15, it's really good, but it's chill filtered so they can bottle it at 40% (and they add a little colour too). The chill filtration hasn't changed the taste per-se, tests show that, but it's a cheat to get a lower % ABV, and so many people have lamented that Dalmore 15 isn't bottled at 43 or 46%, which would make it go from good to great. (maybe need no colour then too) In that regard, chill filtration isn't what ruins the product, but the tool than enables the company to intentionally deliver an inferior result.

[@davidbroughall3782]

Why does 40% ABV make it "inferior" as opposed to 43 or 46? Since alcohol is tasteless, it seems to me that the less alcohol there is, the more flavor there is.

[@Piernic]

Guys from Whisky.com are not trustworthy.

[@BourbonOfTheWeek]

Quite literally the best explanation ive heard...now I can tell all my friends who "drink" bourbon and tell me they only drink non-chill filtered or that its not as good that they are dumb and to shut up.

[@TheWhiskeyDictionary]

Haha! Always a good idea to tell friends to shut up. Assert your dominance!

[@BourbonOfTheWeek]

@@TheWhiskeyDictionary Exactly, I understand that some people who are professional drinkers may understand or appreciate it differently, but the hype that has currently come around "non-chill filtered" in the casual whiskey drinker world!

[@larrylitmanen9877]

Here's the thing, aren't all wines and whiskey filtered because the want to remove chipped wood or sometimes natural bacteria that grows inside the barrel. Also, why not invite another whiskey guy and set a true blind test, a good non filtered whiskey vs. a good filtered one. I have yet to see one video online that shows people being able to find the difference between the two.

[@TheWhiskeyDictionary]

+Larry Litmanen I can't tell the difference and I think people who can are either superhuman or full of it. As for filtering, yes all are filtered... but the size of the filter matters. With chill filtering it's going that one extra step to chill it first.