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  1. #1
    Advanced Taster
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    Dec 2006
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    Waterbury VT
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    136

    Apparently chill filtering used to be a selling point.

    At least it was in 1960, from the St Petersburg Times.
    chill.jpg

  2. #2
    Apprentice
    Join Date
    Mar 2015
    Location
    Jerusalem, Israel
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    27

    Re: Apparently chill filtering used to be a selling point.

    Are all bourbons chill filtered? If it takes away some of the flavor, what's the point?

  3. #3
    Advanced Taster
    Join Date
    Sep 2013
    Location
    Georgia
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    209

    Re: Apparently chill filtering used to be a selling point.

    Quote Originally Posted by bdrinker View Post
    Are all bourbons chill filtered? If it takes away some of the flavor, what's the point?
    No they are not, it prevents some bourbons from turning cloudy under certain conditions. Not a real technical answer but that's all I know.

  4. #4
    Apprentice
    Join Date
    Dec 2011
    Location
    White House, Tennessee
    Posts
    42

    Re: Apparently chill filtering used to be a selling 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?

  5. #5
    Virtuoso
    Join Date
    May 2014
    Location
    Indianapolis, IN
    Posts
    1,039

    Re: Apparently chill filtering used to be a selling point.

    Most barrel proofers are NCF. I don't know of a definitive list of NCF bourbons, though.
    Andrew

  6. #6
    Enthusiast
    Join Date
    Mar 2015
    Location
    Memphis, Tennessee
    Posts
    331

    Re: Apparently chill filtering used to be a selling point.

    I'm sure glad they decided to abandon that step in the process. If only we could convince Scotch distillers to leave well enough alone.
    SCOTT: I found this on Ganymede.
    TOMAR: What is it?
    SCOTT: Well, it's um... It's
    green.

  7. #7
    Connoisseur
    Join Date
    Sep 2012
    Location
    Markham, ONT
    Posts
    609

    Re: Apparently chill filtering used to be a selling point.

    Filtering (multiple times) is used as a major selling point for Beer and Vodka (makes them smooooooooooooth), no reason not to do the same for whiskey from a marketing perspective.
    "Old guys tend to say it like it is." squire

  8. #8
    Disciple
    Join Date
    Jan 2013
    Location
    Downriver, Detroit, MI
    Posts
    1,501

    Re: Apparently chill filtering used to be a selling point.

    Quote Originally Posted by portwood View Post
    Filtering (multiple times) is used as a major selling point for Beer and Vodka (makes them smooooooooooooth), no reason not to do the same for whiskey from a marketing perspective.
    Welllll, maybe ONE reason: To leave in the full representation of barrel influences (flavor, mouthfeel, and aroma). But that's just my own slant. Those of us that like these kinds of things are likely not in the "target demographic" I imagine.
    Oh, Well. We'll survive somehow, I guess. We'll just have to sort through those offerings that are less-chill-filtered, or better yet NCF!

  9. #9
    Guru
    Join Date
    Sep 2004
    Location
    North East MS
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    13,507

    Re: Apparently chill filtering used to be a selling point.

    Quote Originally Posted by bdrinker View Post
    Are all bourbons chill filtered? If it takes away some of the flavor, what's the point?
    The point is primarily cosmetic. Whisky bottled at less than 100 proof (most of them) can become cloudy when chilled and that meets with consumer resistance so makers seek to provide what the customers want. Filtered out are fatty acids, proteins, esters and some other naturally occurring trace material that can cause flocking or sedimentation in the finished product. Filtering can also remove unwanted bitterness which arguably improves the taste.
    We're Bourbon Geeks, it's who we are, it's what we do.

  10. #10
    Guru
    Join Date
    Sep 2004
    Location
    North East MS
    Posts
    13,507

    Re: Apparently chill filtering used to be a selling point.

    Quote Originally Posted by cazolman View Post
    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.
    Do you recall the head stamps on the barrels?
    We're Bourbon Geeks, it's who we are, it's what we do.

 

 

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