Non-chill filtered whisky is often considered better by whisky enthusiasts for a variety of reasons. One of the main factors is the impact it has on the flavor profile of the whisky. Fats and oils present in the whisky contribute to its overall flavor, adding depth and complexity. When a whisky undergoes chill filtration, these fats and oils are removed, resulting in a smoother and lighter mouthfeel. However, some argue that this also diminishes the richness and character of the whisky.
I have personally experienced the difference between chill filtered and non-chill filtered whiskies. The non-chill filtered options tend to have a more pronounced and robust flavor profile. They often exhibit a wider range of aromas and tastes, which can be attributed to the retention of the fats and oils during the production process.
Moreover, non-chill filtered whiskies tend to have a thicker and oilier texture, creating a more viscous mouthfeel. This can enhance the overall drinking experience, as the whisky coats the palate and lingers longer, allowing the flavors to develop and evolve.
It is important to note that chill filtration is a relatively modern practice in the whisky industry. Traditionally, whisky was not subjected to this process, and therefore, many whisky purists argue that non-chill filtered whiskies are truer to the traditional methods of production.
Furthermore, the decision to chill filter whisky is often driven by commercial considerations, rather than purely for the improvement of the product. Chill filtration helps prevent the whisky from becoming cloudy when chilled or when water is added. This may be more visually appealing to some consumers, but it can also result in the loss of desirable flavor compounds.
In contrast, non-chill filtered whiskies are often bottled at higher strengths, known as cask strength or natural strength. These whiskies have not been diluted with water or undergone significant filtration, providing a more authentic and intense flavor experience.
To summarize the reasons why some prefer non-chill filtered whisky:
1. Enhanced flavor profile: The retention of fats and oils contributes to a richer and more complex flavor profile.
2. Thicker and oilier texture: Non-chill filtered whiskies have a more viscous mouthfeel, enhancing the overall drinking experience.
3. Traditional production methods: Non-chill filtration aligns with the traditional methods of whisky making, appealing to whisky purists.
4. Avoidance of flavor loss: Chill filtration can strip away desirable flavor compounds, whereas non-chill filtered whiskies retain a wider range of aromas and tastes.
5. Cask strength offerings: Non-chill filtered whiskies are often bottled at higher strengths, providing a more intense flavor experience.
It is important to note that taste preferences can vary greatly among individuals, and some may still prefer the smoother and lighter profile of chill filtered whiskies. Ultimately, the choice between chill filtered and non-chill filtered whisky comes down to personal preference and the desired drinking experience.