At least it was in 1960, from the St Petersburg Times.
Are all bourbons chill filtered? If it takes away some of the flavor, what's the point?
Does anyone have a list of non-chill filtered bourbons? Is there a way to tell?
The only non-chill filtered bourbon I know I have had is Belle Meade Bourbon. The only reason I know this is because I helped them bottle a couple batches. I got to see the entire process from dumping barrels, proofing and then a basic filter before going into the bottle. All done at room temperature. I specifically asked about the filtering process because I thought it was always done near freezing. I was told they did not want to take away any flavor and the filter they were using was just to remove floaters such as wood, char, dust, etc.
I find Belle Meade Bourbon to be very flavorful. It is different than most other bourbons I have tried and wonder if the non-chill filtering is the difference?
Most barrel proofers are NCF. I don't know of a definitive list of NCF bourbons, though.