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  1. #11
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    Re: Non-chill filter

    There's always hope, yes, we have that.
    We're Bourbon Geeks, it's who we are, it's what we do.

  2. #12
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    Re: Non-chill filter

    id never notice any cloudiness anyway, as i never add ice or water. barrel proof is just right

  3. #13
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    Re: Non-chill filter

    Quote Originally Posted by squire View Post
    Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.
    This was true with scotch at one point but it is changing. Burn Stewart malts (Deanston, Tobermory, Ledaig & Bunnahabhain) as well as Bruichladdich, Ardbeg & Arran have been (almost) exclusively non-chill filtering their whiskies. Maybe expectations will drift over to the general bourbon consumer at some point.

  4. #14
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    Re: Non-chill filter

    Quote Originally Posted by squire View Post
    Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.
    Quote Originally Posted by Frodo View Post
    This was true with scotch at one point but it is changing. Burn Stewart malts (Deanston, Tobermory, Ledaig & Bunnahabhain) as well as Bruichladdich, Ardbeg & Arran have been (almost) exclusively non-chill filtering their whiskies. Maybe expectations will drift over to the general bourbon consumer at some point.
    The average Joe Scotch drinker isn't buying any of the brands you quote, and the "almost" part is important - even some of those that have jumped on the NCF bandwagon DO chill-filter their "entry-level" offerings exactly for the reason Squire states.
    The BIG Scotch brands (Macallan, Glenlivet, Glenfiddich, Balvenie, 99.99% of blends) chill-filter pretty much everything - including most of their limited edition offerings.
    Last edited by portwood; 09-02-2013 at 05:30.

  5. #15
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    Re: Non-chill filter

    I remember how long it took for the term 'Single Malt' to catch on and I expect chill filtering will eventually gain the same level of acceptance. I also think those of us interested in such things will remain less than 10% of the buying public.
    We're Bourbon Geeks, it's who we are, it's what we do.

  6. #16
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    Non-chill filter

    They still chill filter most white wines to get out the tartrate crystals. The ones they don't commonly get concerned comments from the guests at the restaurant.
    "On a long enough timeline, the survival rate for everyone drops to zero"
    T. Durden

  7. #17
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    Non-chill filter

    Could this be industry standard practice on most processes that were needed decades ago and even necessary for most things now, but maybe not needed for bourbon and rye.

  8. #18
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    Re: Non-chill filter

    Help me out here. What brands are NOT chill-filtered?

  9. #19
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    Re: Non-chill filter

    Quote Originally Posted by steeltownbbq View Post
    Help me out here. What brands are NOT chill-filtered?
    That is a whole other thread so start it
    Normal is an illusion. What is normal to the spider, is chaos for the fly.

  10. #20
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    Non-chill filter

    A very old post by Julian related to our topic.


    Hedmans,
    As with some of my other labels, this 100 proof unchillfiltered Van WInkle Family Reserve rye is offered at the request of my French customer. In Europe, as I'm sure you're aware, there is a desire for unchillfiltered whiskey. It's unheard of here in the US, but I thought I would give it a try.
    This 1985 whiskey is really 15 years old and it turned out great. I definitely believe that the chillfiltering of whiskey takes out some of the flavor. There will be some cloud in the bottles if they get cold, but that is not a problem in Europe. It is only a cosmetic problem, not a flavor problem. Also, if the unchillfiltered whiskey is poured over ice, it really clouds up after awhile.
    I hope you enjoy it.
    Julian

 

 

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