Whiskey Dilution Formula

Sounds like the 'cold filtration' method Buffalo Trace and others report using.

"Cold Filtration" for whiskey doesn't get to the point of producing ice crystals. It simply gets the liquid cold enough for the amino acids that are its target to come out of solution. Every whiskey maker uses cold filtration to eliminate flock or chill haze.

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Every whiskey maker uses cold filtration to eliminate flock or chill haze.

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Chuck,

Is this true for whiskies 100 proof or more? I know many scotch independent bottlings, even under 50% abv, do not chill filter.

Does chill filtering, while preventing chill haze, create a less tasteful product.

You are correct that chill filtering is not necessary for whiskies 100 proof or above, but I can't verify whether or not it is done anyway. In recent years, distillers have begun to admit that chill filtering does affect taste.