Why do Distilleries Chill Filter Whisky?
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- Опубліковано 15 жов 2024
- What is chill filtered whisky? Is it bad for whisky? Why to distilleries choose to use it? Can you notice? My opinion and more.
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Personally I rarely buy a Scotch that is Chill Filtered and never would buy a whisky that is below %43. Cheers Jeremy
So true, I can't remember the last time I got something that wasn't at least 46, cheers man
Alot of people have started to take notice of chill filtered whisky and added colour over the last few years,and rightly so.With what's available these days in the whisky world and the variety of whisky available,people are wanting the natural product rather than the filtered stuff, especially with what people can get and afford.Id rather pay £50-£100 for a bottle at 46-57%abv than payng the same for something at 40%abv.Im three years into my whisky journey and can tell the difference,and I only drink whisky 46%and above.I just right beside Auchentoshan distillery and all their core range is 40-43%abv.Their 18 year old is 43% and I just don't see the point of maturing a whisky for 18 year just to filter it,and add E150a.Its owned by the Japanese and that's obviously why they do it for the Asian market,but that's why I don't drink their whisky, especially when there's good Scottish owned whisky companies here.All the best from Clydebank.🏴🇨🇦
I’d like to visit a distillery some day and taste what they’re filtering out.
He was talking about the Asian market which won't buy anything that develops Scotch mist. Chill filtration removes some of the oils from a whisky which makes it less natural but prettier to look at. Oily is good.
I think you nailed the reasoning. Typically chill filtered Whisky is associated with cheap blends. The impression that NCF Whisky has given me is that it is less adulterated. I like new make spirits because it still has that raw alcohol flavor some of the esters, congeners and oils.
Another brilliant video, keep up the good work!
Thanks, cheers!
I'm reading a lot of commenters on this channel and others saying that they won't drink a whisky that's chill filtered, or colored, or below 43% ABV, or whatever. It's unfortunate for them that their snobbery is preventing them from enjoying some very good whisky. As a novice whisky drinker, I was guided only by what I smelled and what I tasted long before I knew or cared what chill-filtration was, or what whisky was colored or not. I am also a logical person who is guided by facts, and the facts from the whisky.com study by a real scientist who is also a whisky lover show that not even experienced drinkers can tell the difference between chill-filtered and non chill-filtered. The non chill-filtered purists are putting an arbitrary and unnecessary limitation on their whisky experience. Finally, for any other novices out there, if anyone claims that they can tell the difference between chill-filtered and non-chill-filtered without looking at the label, they are straight up telling you a story.
If you dont drink coloured whisky you'd miss on the delight that is Clynelish. I feel that chill filtration is a much, much bigger sin than adding a little bit of colouring - Bowmore colouring however has no excuse.
We learn something new every time. Thanks
Cheers!
Awesome video, Jeremy! Really informative. In my experience, I think you can usually tell when something is chill-filtered, BUT I'm sure there'd be plenty of times we could easily be fooled if the mouthfeel and palate is full enough even at the lower ABV. I feel like I notice based upon how it hits the palate and expands, lingers, etc.
Thanks James, I've definitely has some chill filtered stuff whisky that could fool me, Balvenie for example. Pretty much all their stuff is chilled and coloured except the single barrels.
The Whisky.com study you referred to did exactly what you said was the only way to test fairly. They took a non chill filtered whisky and then, from the same bottle, made a filtered sample. These two samples were then compared and the participants were asked to guess which was chill filtered.
Yes, that's true, however their setup does not match what a distillery would use. Not saying it wouldn't have similar effects, but I was more referring to half a single cask getting chill filtered and half without, then trying both.
Great video AS ALWAYS Jer!!
Thanks, cheers!
It’s really about the transparency than anything else. Just like the label on your food packages, you want to know everything about the product.
Chill filtration effects my buying as does E150a or caramel colorant, because I have no wish for it to be there. A natural presentation removes all pretense and allows the whisky to speak for itself. Cheers Jeremy for exploring such a hot button issue!
I hear ya, cheers Mose!
I can absolutely tell the difference. Chill filtered whisky is missing that silky oily mouth texture. I put my SMWS cask strength non-chill filtered Glen Grant next to my chill filtered official bottling and tried them side by side. The official bottling is very thin and watery in comparison. I added water to my SMWS version to get it to a similar ABV too. I gave a dram of the good stuff to my friend who doesn't know anything about chill filtration and the first thing he said was "why does this whisky seem oily?" I had to explain to him
Yeah, I agree, some whisky just has great viscosity. Cant ruin it with a chill filter :)
My usual purchases: Bookers, Redbrest 21, Laphroig Fullcask, and Hakushu.
Interesting takes. What I can say is of all the entry level, single malt peated scotch I've tried: Ardbeg 10, Laphroaig 10, Kilchoman Machier Bay, Talisker 10, Port Charlotte Heavily Peated 10 and Lagavulin 16, The Lagavulin 16 was my least favorite... and that was before I knew it was chill filtered and color added. Coincidence? All I know is people rave about the Lag 16 but I just don't see it. I will say my Cousin bought a bottle in 2014 in Anchorage, Alaska (so who knows how old it really was!). And I bought a bottle in 2018. We cracked both of them last year and the 2014 was clearly better than the 2018 especially on the pallet. But the Lag 16 is still my least favorite of the above mentioned peated scotch.
Love your vids, Cheers!
I loved my first ever bottle of Laga 16 , but every time I retry it, it's not quite as good.
Not only do I not care about Scottish mist. When I see it any whisky I tend to be more impressed with that whisky, I mean I don't see Scottish mist very often and im mostly buying "craft scotch"
Do you ever see Scotch mist in Ardbeg 10? Its supposed to not be chill filtered. Great video man.
I cant remember, I normally dont add water to Ardbeg 10, but ill try it out next time I have a pour, cheers!
Why does anyone chill filter a high ABV whiskey?
Not a particular preference, but I do believe that the more medicinal properties are in the acids and oils.
Flavours as well!
Thanks for your video. Personnaly I don't matter my whisky is chill filtered or not . If I think my whisky is good I enjoyed § Soory for mistakes , I'm french .. Cheers !!
Def prefer to leave it natural, especially with older malts that have a nice mouth feel. Doesn't matter as much with something like an Ardbeg 10.
Yeah, I agree. I like how indie bottles do it right
Frankly, even if it makes literally no difference whatsoever to the whisky in my glass, I'd prefer that the distilleries wouldn't do it. I assume we are, at the very least, paying extra (however small the amount) for the additional expense the distillery incurs from the extra processing step.
If definitely takes something away from the whisky, and it's not needed.
@@SippersSocialClub I agree on both counts.
great video!... For me just give me good whisky. Good whisky... doesn't matter if it's filtered, coloured, whatever... as long as you're transparent and tell me, don't fool me. BUT just give me GOOD WHISKY!
Yeah, I agree with that, cheers!
CF or NCF does not make a difference to me, as much as price and taste. Most bourbons that I like are CF, and most scotch/irish that I like is also CF. On a different type of filtering note, one of the first tours we took we at Jack Daniel's and George Dickel, where they filter before barreling using charcoal, and especially Dickel they filter & drop the temp. as they filter. But I really enjoy the taste of Dickel. In my mind filtering is acceptable. Much more acceptable than hiding the fact of sourced product, or even allowed additives (a certain American Rye).
It's time for the industry to educate its drinkers; say on the bottle that it's not chill-filtered, and WHY it's not chill-filtered! We spend a a lot of money on good whisky; we should be getting the best drinking experience in our glass, not one completely streamlined for the lowest common denominator! This goes for colorants as well; it's purely cosmetic for the Coors Light drinkers of the whisky world. Single malt scotch uses casks from all over the world, and they will inevitably give off differing amounts of flavour and colour to the whisky; THIS IS NATURAL!! If you don't like varying flavours and colours, go drink Jack Daniels!
Standing ovation
Really well put together video, very informative!
Thanks, cheers :)
I always check fore if it's chill filtration, i dont buy under 43% any more. Bougth so manny diffrent 40% and always it feel is not complete like somfing missing. Best is between 50- abowe.
I really like to think that I will notice the difference.
But im sure its not possible.
The experiment done by Horst leuning was very accurate and by keeping the abv level the same. Most non ch.f. is 46% or higher. That is what we like! he did an excellent job.
Picking out artificial color is equally difficult.
Although I think its a real shame that there is no regulation on this.
I prefer my whisky as natural as possible.
Im glad that in Europe ,they have to put it on the label.
But that is not always the case.
Do you think distilleries like Balvenie, Talisker, Lagavulin ect will stop chill filtering?
I don’t think they will because it’s about presentation. They’re targeting, to some extent, those who don’t know that a cloudy or light coloured whisky isn’t a bad thing. People who don’t know whisky just assume whisky should be deep brown caramel coloured. It’s marketing. Also if filtration makes the whisky more palatable to the masses then they will continue unless it falls out of fashion. All the same, I still enjoy Johnnie Walker black and green :-)
sounds like it could be removing some of the health benefits when its filtered.
Noob question here. Anyone know how long a bottle of whisky can last if it's not open and also how long once it's been opened ?
Thanks.
If its unopened and stored in mild temperature out of the sunlight, it can realistically last forever. If its open it really depends on the whisky. With some whisky the flavors can flatten out, but with some the whisky will improve. I've experienced both. I've noticed cask strength whiskies can last longer than bottles at 40%. Checkout my Macallan 18 review where I talk about gassing whisky to preserve it longer. Cheers.
@@SippersSocialClub Thanks for the answer. I'll look it up. BTW when you compare Canada and US prices for a bottle, if they dont have it in Ontario you can look up the SAQ site from Quebec. Prices are pretty much the same.
Chill filtering doesnt effect my buying as much as age statement. But most of the age statement whisky i buy is non chill filtered. But if you talk about selling/buying, enthousiast go crazy over dark first fill sherry these days...to bad first fill bourbon is not as visable. :-)
If I try a whisky and I like it enough to buy a bottle, I don't care about how it's filtered or if I know the age. It just so happens that I mostly buy whisky at higher ABVs and that aren't chill filtered.
@@SippersSocialClub most of the whisky i buy i didnt try, therefore i have these standarts. Buying after trying only requires the fact that you enjoined it...alot :-) The arran mctaggart edition 2 pablo cartado finish is one of the bottles that suprised me the most this year, what a flavour, very reconmendit. The finish brings a funky deliciousness
Love me a cloudy whisky
overcast with a chance of mist :)
Closer nature than better.
very helpful!
If there is no difference other than clearity then why is it done at all?
Because people think if a whisky turns cloudy , then its lesser quality
You want true not filtered, try a bottle of Blackadder Raw Cask
Ive had an indie bottling of Glenburgie which was full of little particles and bits of stuff, it was awesome!
Are you saying it's the Asian market? Don't know why that can't be just said.
Yeah, I believe the Asian market is the one he was referring to
Just bought a bottle of 2015 Benromach peat smoke. definitely no coloring but 46%ABV. It doesn't say so now I know it's some sort of chill filtered.
Since I'm not buying any whisky/whiskey without considering the 5 things that I've learned from y'all whiskey tubers.
1. 43%& non-chill or 46%.
2. Tasting it.
3. Highly recommended
4. Excellent/smoking price
5. Statement of natural color and non-chill filtered.
Drinking a dram that disappoints on one or two of these points should satisfy the others. If not, a Manhattan or a mule with top shelf vermouth or real Jamaican Ginger beer makes everything okay. Cheers
That's a poorly designed test.
1) Who did they pick? An actual whiskey enthusiast? Or bob who doesn't like whiskey? I don't want to rely on Becky who usually drinks White Claw to decide if chill filtration has effects on whiskey.
They should have taken both versions of the same malt. Like one 12 yo Glenfarcalas CF and one non CF with people who have tried more than 100 single malts. I wonder if the rate of correct selection would be clinically significant.
You have nothing to compare to when you try it by itself.
Do chill filtered whiskeys have to identify themselves or is it voluntary?
They do not
What do you think the market was? Japan? German? China?
I'd say he was referring to the asian market
He's referring to all the markets that add ice in whisky as a norm. That's most of the world. They have no idea about whisky. It has to stay clean and whisky looking. Spain, for example, is the world's largest consumer of Cardhu which, I think, is Diageo's largest selling whisky. There are a zillion bars in Spain selling Cardhu as their Single Malt. Spaniards don't want it looking like milk.
The biggest whisky market in the world is India.
True, but it's not Scotch or anything that is allowed to be called whisky elsewhere. It's locally produced for domestic consumption and made from distilled molasses. A kind of dirt cheap rum.
Bottom line is we want things unadulterated. I want cheese without pasteurisation; I want meat without E numbers and the list goes on. I don't want my whisky mucked about with. However, I understand why distilleries do it for business reasons. If you are at a business meeting in Spain and you order a round of Scottish Single Malt Whisky for your business clients it better not turn to a milky mess. That's just how it is and these people consume more whisky than whisky geeks like us. That's why chill filtration. WT
Yeah, I completely agree. Appreciate the comment as always Welsh, cheers!
I'm very glad for the pasteurization process. It means I don't have to worry that my food might kill me.
It makes absolutely no difference to me. I think that there are way more important things to consider like age, barrels, mash bill etc...
Just don't care about it!!!
Age statement, caramel colouring and chill filtration are wellcome as a signal of transparency and respect for consumers. Don't mean necessarely quality!!!
Agreed for sure. If I had the luxury of picking my production processes from a menu I'd never choose to color or chill filter my whisky, but there are several colored and filtered drams that rank among my favorites. Boycotting such products always strikes me as throwing the baby out with the bathwater a bit.
always try to buy, non chill filtered, natural color, cask strength....the rest, is bullshit.
Ask Ralfy haha
Chill filtered means nothing to me and I don't look for it.
Chyna
Ice in whisky. How very American :/