Last we discussed this was 2008 in Non-Chill-Filtering
http://www.straightbourbon.com/forum...ead.php?t=9424

Why are we still doing this. Many example showed that it is better not to and has a better taste profile.

Just odd, are they not listening or not learning. Or I am missing something.

Like my work, to offset perhaps customer perception dealing with potential particulates or precipitate floating around?