Whisky words: Chill filtration
Chill filtration is a process some blended whisky goes through whereby the temperature is reduced in order to filter out any residue and some of the longer chain fatty acids. The desired result is for a clear, bright whisky and is particularly attractive in markets that typically serve over ice.
The process – which sees the whisky be chilled anywhere between -10 °C and +4°C before being passed through a fine adsorption filter – is carried out mainly for cosmetic purposes with dull or cloudy whiskies believed to be inferior by those who shop only with their eyes. While chill filtration is not widely believed to impact flavour, texture or mouthfeel, that debate, fatefully, is far from crystal clear.
