Loose that chill

On both of my recent trips to London, I've brought home a bottle of non-chill filtered single malt from the smallish duty free that is available at the City Airport - a 10 years old Ardbeg and a 16 years old Glenlivet "Nadurra". This is noteworthy because I think (I hope) it's indicative of a trend: distillers seem to increasingly loose the chill-filtering process. As a veteran member of the Scotch Malt Whisky Society, I've grown to love their stuff, all of which is cask samples, i.e. not chill filtered and undiluted. To me, chill filtering is nonsensical as it removes not just clouding factor caused by etheric oils, but also a major taste dimension that is fairly easily discernible to the palate. Luckily this realisation seems to be gaining traction. So, next time you are having a Scotch (or two), try the difference. You're not going to want to go back.

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