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.
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.
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
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!
We're Bourbon Geeks, it's who we are, it's what we do.