Whisky without chill-filtration
When a whisky turns slightly cloudy after adding water or ice, contrary to popular belief this isn't a flaw - quite the opposite, it's a reliable sign that the whisky hasn't been chill-filtered. This cloudiness occurs because fats, proteins and esters can flocculate on contact with cold or water below around 45% ABV - precisely the compounds that also carry important flavour. To prevent this "hazy" appearance, many major brands chill their whisky down and press it through paper filters, removing these flocculating substances. Among whisky experts, it remains debated just how much this process actually affects flavour - but fans of unfiltered whisky swear by the full, unadulterated aroma.
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Content: 0.7 Liter (€71.41 / 1 Liter)
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Why does some whisky turn cloudy when water is added?
Fats, proteins and esters in whisky can flocculate on contact with cold or water below around 45% ABV - a completely natural process that only becomes visible in non-chill-filtered whiskies.
Does chill filtering affect the flavour?
Experts disagree: since the substances removed (fats, esters) are known flavour carriers, many suspect some loss of flavour from filtering, though this isn't conclusively proven scientifically.
Facts and figures
Critical threshold: below approximately 45% ABV. English terms: non-chillfiltered / un-chillfiltered whisky. One recommended representative is Aberlour 12 Year Old Non Chill-Filtered.