Non-chill filter

[tigerlam92]

Last we discussed this was 2008 in Non-Chill-Filtering

http://www.straightbourbon.com/forums/showthread.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?

[squire]

Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.

[WAINWRIGHT]

Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.

[tigerlam92]

Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.

[393foureyedfox]

i agree. im not for doing something if it doesnt need to be done. i dont need my coffee filters bleached, i dont need chill-filtered whisky, i dont need food coloring added to my key lime pie to make it green (for those who dont know, its actually yellow).

[squire]

Lime ain't green? Like I said, consumer expectations.

[whiskeyagonzo]

I think it should be taken a step further. I would love to see NCF plus more barrel proof offerings, especially in the rye department.

[squire]

So would I whiskey, so would I.

[393foureyedfox]

i third that!....................

[Richnimrod]

I'll 'fourth' it! Almost all my taste-favorite Bourbons are NOT chill filtered, and I certainly don't mind seeing that haze form in my glass, if I add a few drops of water. I guess we should all be happy we have at least a few nice selections offered that aren't filtered. Here's hoping the number of choices expand and don't shrink.

[squire]

There's always hope, yes, we have that.

[393foureyedfox]

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

[Frodo]

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.

[portwood]

Most consumers at this point aren't willing to accept their whisky taking on a cloudy, milky appearance when it gets cold.

Edited September 2, 2013 by portwood

[squire]

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.

[Restaurant man]

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.

[tigerlam92]

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.

[steeltownbbq]

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

[p_elliott]

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

That is a whole other thread so start it

[tigerlam92]

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

[MJL]

While taking the Dickel tour last month I peppered the tour guide with questions that were, shall we say, a bit more advanced than the others were asking. One of the things they show you is the refrigerated charcoal filtering tower where the spirit is gravity dropped through a column of charcoal. The metal tower is so cold that it is covered in condensation. When I asked why I was told that liquor tastes better when made cold (hmmm?). I also asked if Dickel sold any non-chill filtered whisky was told a quick no. You could almost hear the "wha, wha, wha" playing in he background as that no bounced off the walls.I like Dickel but I would like to taste what it is like without the chill filtering. Just pour it through a sock, bottle it up and sell it. I'd buy it....