best episode in ages. Most non chill filtered whisky is run through paper filters but just not chilled. if somebody is going to do non chill filtered it should be strained only in my opinion. non chill filtered has become a hustle to charge more money and most of it is very filtered but just hasn't been chilled. Now you get charged more for not adding anything or chill filtering as a marketing gimmicks. There needs to be an exposure of this and names being named. I just want strained like Booker's is. Non chill filtered is not stating half the story of what can be done to a liquor. Thanks Ralfy. You are fantasic as usual looking out for the people that are unaware of the tricks in the process
Finally and for the first time someone was able to explain to me precisely what chil filtration means, I asked this question several times and no one could ever give me an answer beyond what I already knew. Informative, explicative and very enlightening Extras. Thank you very much Ralfy and if anyone knows where I can read or go further research on this topic I will be very grateful. Greetings and Cheers to all!!
@@jbennison5672 Other than the (minor) cost of compliance, not much negative effect. But "no negative effect" is not my criteria for allowing the govt to make laws. You currently have the vote of your pocket book - if you want to influence a business, write them a letter and buy or not buy their product. No need to run to the govt.
Producers should not be required to disclose all details from their product recipes. The ones who do will gain trust from enthusiasts. The customer is the one who needs to communicate what he wants, and mostly he does it by picking a bottle over the other.
"The consistency of mediocrity". Bravo Sir Ralfy. It is gems like that that keep me coming back to your channel. You have improved my malt journey immensely & I thank you for that. (Also a Patreon member). The acceptance of, the race toward, and the shameless shilling of consistent mediocrity is the root of many problems not just in the whisky world. Still, the whisky world is where we live good Sir, & thanks to your wisdom I am following a path that is far from mediocre.
I am in whisky for just over a year. So I know nothing. But I read, I watch, I taste. Drinking a good dram Dalwhinnie 15 at the moment (It’s not Friday yet). Bought quite a lot on discount. But I wouldn’t buy anything from Diageo again … I am learning, forgive my faults. However, still pleasant stuff, but I have better. Also thanks to Ralfy, usually his advice matches my experiences, his 90’s and higher are indeed good stuff and affordable.
I thought of that too 🙂They've also advertised their whisky as being matured in 'oak casks' and distilled in 'copper stills' as if that makes it special. I feel it says more about what Lidl think of their customers and their intelligence than anything else.
@Whisky Lock true, but in their defence, they have also been pretty good at putting age statements on 3 year old Whisky and have been somewhat of a trend setter in this regard.
One to one speak is brilliant! Few youtubers dare this natural educated assertiveness. And yes, during the years I put some serious money in the whisky pot and neglected my pension fund. Hope it will not turn out a mistake🤣
One of your best and most informative Extras yet Ralfy, loved it. Currently trying the new Glenmorangie 'Tale of the Forest. Cannot get my head round it. If you want a whisky that's had a one night stand with Mrs Gin, then this is the one for you.
It’s an odd thing. I do get mushroom and notes like dried Italian spices. Oregano, thyme…. a supreme pizza scratch-n-sniff sticker in whisky format. It’s interesting if you’re trying a bunch of experimental stuff to compare and contrast, but I can’t say I’d make a night out of that one.
@@timkempisty258 agreed, glad I got it as part of the journey, but wouldn't want more than a dram of it every 6 months or so, whereas I found the 'Tale of Cake' to be extremely moreish
Very true and not just rye (their rye is MGP, Indiana actually), it's their schtick. However, as far as I can recall, Dickel chill-filters the distillate before barreling (during their "Lincoln County Process" in sugar maple charcoal), not the final product. And this is done, ostensibly, not for cosmetic reasons but because the original master distiller felt the whiskey tasted better when barreled during cold winter months. And was being done long before Diageo existed ;)
Great video and another nail in the coffin of chill filtration 🔨 I wish there could be some kind of legal standard for NCF or even barrier filtration (at least 15 degrees, only one pass of just one filter and a minimum denier, etc) but I suspect it will be low priority for the SWA to enforce. For now we can at least be thankful that the independents realise that CF is more hassle than it's worth. Many distilleries claim that they need to chill filter so that the customer isn't put off by haze. Perhaps we need to start being more vocal when we are put off by *lack* of haze! Cheers.
Hy Ralfy, the last Bottle i bought said on the Label "unchillfiltered" and i looked through it against a Lightbulb and i saw a lot of Black Particles floating around and doing the "Not filtered at all" Dance and i was happy. Thanks for Sharing your Knowledge and Opinion.
Shout out to G. Rozelieures. Every bottle of their Fumé Collection in the shop had a layer of cask sediment that could not have gotten through any substantial paper filters. And it was quality stuff, fairly light, but the complexity was there. This was a couple years ago, though. I haven't had the opportunity to try their other or more recent whiskies. They've changed the bottle, I hope the contents are still as good.
II really love the extras! I learn so much which will improve my journey! Even turned me a little towards rum 😄 Now when the price of whisky goes up. Thanks Ralfy! 👍
Thanks ralfy!! It is true notifications aren't coming but of course we check your channels for updates every week or two. Thank you for being critical . There is this new trend among new spirit enjoyers to be inclusive and don't judge etc etc to make it easier for more people to step up in the hobby.. What they don't understand is that we didn't judge people, we judge the brands that mislead and guide them in wrong directions. In some degree we have of course have to address people being sheep in every aspect of their lives but personal attacks aren't helpful at all. But brands and especially the big ones, I don't get people get afraid to be critical about them or even dismiss them alltogether. Greetings from Greece
Thanks Ralfy, this is by far the most informative video about filtering process about whisky. Unfortunately there are too many explanations out there stating non chill filtered but if you have enough experience you can easily figure out if’s heavily filtered using other methods or not. If you simply don’t see any sediment on the bottom of the bottle, whisky doesn’t go cloudy when adding water or when it’s cold and lastly whisky is not oily in the mouth it’s simply heavily filtered using other methods you mentioned.
Excellent video Ralfy !!! That really does clarify all the levels of filtration and just listening to your explanation of chill filtering should make people wonder why the heck anyone would buy a chill filtered whisky ! Which is worse though…filtration or colouring. Several brands are proud to say their whisky is natural colour but it is still filtered (Highland Park….do like their whisky however). Thanks again…..
God bless the Ralfy Broadcasting Company. I'm quite a cynic in general, but the tale of chill-filtered distillery exclusives left even me feeling a bit shattered. Slainte.
Hi Ralfy, Thanks for this intersting lesson on filtering or not filtering whisky. I need to try a bottle from the Independent bottler Blackadder on day. I think is close to from experuence from the cask, right? Cheers from Germany
I raise a glass in toast to the folks who are actually putting more money in the market. Me, I'm just a casual drinker, who wants to make sure the rare times I purchase a bottle, it's going to be a memorable experience. (I'm also an enormous tightwad, so bang for the buck is essential.) By the way, an interesting Malternative I've only recently come across: Cruzan St. Croix Black Strap Rum. I'm a sucker for blackstrap molasses anyway, so finding a Rum that features it was nice.
Georgie Dickel has it clearly labeled as chill-filtered on some of their bottlings. On a tour at Buffalo Trace they also sort of brag about doing it. Anything that is not barrel proof or advertised as uncut is chill filtered there. Which is kinda funny for how in demand it is. The brand and the chase and prestige is above all for their products.
George Dickel's chill-filtering is somewhat different, they chill the raw distillate prior to using the sugar maple charcoal and not for cosmetic reasons. It's not the chill-filtering of final product. The story goes that the original distiller felt the whiskey that was filtered in colder months tasted better.
Amazingly a bottle of Highland Park, their Twisted Tattoo, is very declarative. To memory it stated it was chill filtered to 4 degrees or something. This is a great video. Blackadder is doing it right but I wish we got more of them in Canada. Locally two small distilleries finally released their first whiskies in Winnipeg. One is barrier filtered, but the other is 40% and heavily filtered. Great first efforts but they need to distance themselves from Canada’s past. Cheers Ralfy🥃🥃🥃🥃
@@phillewis3108 it's strange, not a peep on the standard NAS Islay offering, but in gold lettering on the current "special" 19 year old Islay bottling.
Aye, I've got the BB 18yo Islay. Mentions chill filtered in capital letters on the front of the tube. Also mentions it contains the caramel (albeit in German) on the back.
Most excellent, Ralfy! We have to remember that *there's a reason why distilleries don't advertise chill-filtration.* Funny how that is. And it's costly! Once again, distilleries go through a _highly unnecessary yet costly_ step for cosmetic purposes only, that somehow cheapens the whiskey (after all, those whiskies are the cheapest on the shelves). However, those whiskies that don't go through this expensive process, thereby saving cost, magically become expensive! And that lack of cost justifies (!?) a higher price! Anyone who tells you that prices are dependent on cost are either lying or naive. In today's modern "economy", pricing has long become detached from cost and has merely become a speculative scheme. Of course a sneaky distillery can naturally-cold ambient distill their product and still put "non chill-filtered" on the bottle. Which is highly misleading and deliberate. So there's that scheme. I still think someone out there is working on a hazing agent to add to whiskey after chill (or naturally-cold ambient) filtration. That may sound cuckoo-conspiracy stuff but I put nothing past unscrupulous manufacturers, distilleries included. "The Consistency Of Mediocrity". Ralfy this needs to be a tee shirt. Or bumper sticker. Thanks for doing this video, this helps out a lot.
I bought a couple off independent bottles the other day which are un chill filtered , my sherry cask finished one has sediment and is cloudy at room temperature, I'm treating it as a sign of quality.
I’ve been waiting for this one since you mentioned this topic a month or two ago. Do you know if certain bottling plant that starts with glen and finishes with dich chill-filterers their hand filled whisky? The ones from the vat cause I loved the one I tried
I know this is a malt whisky channel but you do address "malternatives" occasionally. So one big exception to the statement that "nobody puts their filtration on the label" is Tennessee whiskey. 99% of it goes through the "Lincoln County process" which involves filtering the whiskey through large beds of maple charcoal. I'm sure some if not all is chilled while doing this. Michter's also claims on their label to use a special filter mellowing process on their Kentucky whiskies. In general I'm not a fan of the Tennessee whiskies but in recent years Jack Daniels has started to release cask strength expressions which are really very good. But they might be even better without the Lincoln County process.
Hi Ralfy, could you tell me what 'cask strength' mean? I have come across some single malts which make such as a claim on their labels. Most of these bottles have an alcohol content of around 46% to 53%. Thank you.
Given that you really only get non-chill filtered declared (only seen Compass Box be more specific) and most whisky is filtered to remove unwanted particles of charred cask or hessian, it would be interesting to know at what point it significantly affect flavour. If you sieve filter I assume it takes much less out as the oils will still get through. I assume it’s the lowering of temperature that causes oils to coagulate more so they get caught by fine barrier filters.
We love you ralfy...a straight shooter and a fellow jock,good on you...oh by the way,i watched all your reviews and i hate whisky,only drambuie trumps it for my digust no.1 spot...stay safe and stay true.
I avoided the first two Lagavulin Offerman versions because of how watery Lagavulin 16 was. I just purchased the third release of Lagavulin Offerman edition (charred oak cask 11 year) @ 46% ABV, and it is much better than the 43% flagship, but still tastes a bit feeble for 46%, and fell quite a bit short for $83. There is no statement of filtration/colour, but it is Diageo. In fact there is nothing on the bottle or the box, but trite lore attributed to a ‘lower-shelf’ tv-actor. There is definitely major filtering, but the peat-smoke on the nose makes me wonder where it is on the spectrum.
So Technically, if a distillery was located in a coolish climate of say 5 degrees C, they could ambient filter the whisky (basically stripping all the oils at this temp) and still mark on the bottle non-chill filtered….so sneaky…probably why some non-chill filtered whiskies don’t go cloudy when adding water.
Might not find chill filtered on the bottle but when as Oban distillery the tour guide proudly declared the whisky was chill filtered for those reasons 😂😢 I couldn’t believe my ears
All that extra expense for energy costs and knowingly reducing the quality of their own product in the name of consistency. Brand consistency at that. Sounds like more flannel hehehe! If they took the time to do it, they could achieve that consistency they're looking for without the cask ever leaving the warehouse.
Highly informative as always. Thank you. Having established 'integrity bottlings' (non-CF/natural colour/46% + abv) as the standard for whisky presentation, it seems that 'non chill filtered` really doesn't have much meaning in terms of integrity. It's just another BS marketing slogan for some distilleries. The whisky is still heavily filtered. I think you need to use your profile and leadership to push for more integrity on this point. It seems to me that to qualify as an integrity malt, the minimum standard should be at least 'barrier filtered'. `Non chill filtered' just means: "we haven't sucked 100% of the potential flavour out of the whisky, maybe only 95%, but we're not going to reveal that". That's not acceptable these days, at the prices we are paying now. I've been perplexed by the fact that there's no Scotch mist on the vast majority of these NCF whiskies that I've bought. I was lucky enough to grab a bottle of Springbank 18 about 5 years ago and it had the Scotch mist in spades. To be clear, what I'm saying is that a Ralfy 'integrity malt mark' doesn't in fact have much integrity in light of the information you have given in this video. Obviously not through your own lack of integrity, but due to the BS games of some whisky companies that destroy the integrity of their own products.
So we're still not out of the woods with an integrity label that says "non chill filtered"! We really need it to say "non filtered in any form" or words to that effect.
Macallan bullshit: Company email, March 2012: Thank you for your enquiry below I have checked with our Master Distiller and he informed me the we use filter sheets which are produced from sea-shells so it would appear Macallan cannot be classed as vegan. Company email: "I can assure you that only Barley, Water and Yeast are used to make The Macallan. Any colour or flavour is derived purely from the interaction between the oak cask and our distilled spirit. Any filtering uses purely physical filters and does not use isinglass, gelatine or bone char." The Macallan is a single malt Scotch whisky.
I've heard the excuse that chill filtering of whisky is done in part to keep the Asian market happy as their consumers would not accept a cloudy looking spirit. Any truth to that?
Try Big Peat, very close in taste to Caol Ila (for me it's even better) and is non chill filtered (haze and all is there). Contains Ardbeg, Caol Ila, Bowmore и Port Ellen mix. Lovely.
![일상 속 기분 좋음 [Proto disco meme]](http://i.ytimg.com/vi/DwmEIaZ7XGQ/mqdefault.jpg)
best episode in ages. Most non chill filtered whisky is run through paper filters but just not chilled. if somebody is going to do non chill filtered it should be strained only in my opinion. non chill filtered has become a hustle to charge more money and most of it is very filtered but just hasn't been chilled. Now you get charged more for not adding anything or chill filtering as a marketing gimmicks. There needs to be an exposure of this and names being named. I just want strained like Booker's is. Non chill filtered is not stating half the story of what can be done to a liquor. Thanks Ralfy. You are fantasic as usual looking out for the people that are unaware of the tricks in the process
Finally and for the first time someone was able to explain to me precisely what chil filtration means, I asked this question several times and no one could ever give me an answer beyond what I already knew. Informative, explicative and very enlightening Extras. Thank you very much Ralfy and if anyone knows where I can read or go further research on this topic I will be very grateful. Greetings and Cheers to all!!
All levels of filtration should have to be declared..by Law!!!🤨🥃
MORE LAWS!!!! YEA!!!
@@degmar I sense sarcasm. But can you tell me how this would negatively impact the average whisky drinker?
@@jbennison5672 Other than the (minor) cost of compliance, not much negative effect. But "no negative effect" is not my criteria for allowing the govt to make laws. You currently have the vote of your pocket book - if you want to influence a business, write them a letter and buy or not buy their product. No need to run to the govt.
Producers should not be required to disclose all details from their product recipes. The ones who do will gain trust from enthusiasts. The customer is the one who needs to communicate what he wants, and mostly he does it by picking a bottle over the other.
Agreed! 😂
"The consistency of mediocrity". Bravo Sir Ralfy. It is gems like that that keep me coming back to your channel. You have improved my malt journey immensely & I thank you for that. (Also a Patreon member). The acceptance of, the race toward, and the shameless shilling of consistent mediocrity is the root of many problems not just in the whisky world. Still, the whisky world is where we live good Sir, & thanks to your wisdom I am following a path that is far from mediocre.
I am in whisky for just over a year. So I know nothing. But I read, I watch, I taste.
Drinking a good dram Dalwhinnie 15 at the moment (It’s not Friday yet). Bought quite a lot on discount. But I wouldn’t buy anything from Diageo again … I am learning, forgive my faults. However, still pleasant stuff, but I have better. Also thanks to Ralfy, usually his advice matches my experiences, his 90’s and higher are indeed good stuff and affordable.
Same same.
I boycotted all Diageo whiskies about 8-9 years ago. There's much better distilleries out there.
Lidl's Ben Bracken clearly state "chill filtered"
That interests me
I believe that to be less a marketing thing and more just transparency.
I thought of that too 🙂They've also advertised their whisky as being matured in 'oak casks' and distilled in 'copper stills' as if that makes it special. I feel it says more about what Lidl think of their customers and their intelligence than anything else.
@Whisky Lock true, but in their defence, they have also been pretty good at putting age statements on 3 year old Whisky and have been somewhat of a trend setter in this regard.
@@whistlestopwonders Yes very true and I always stand by the 5yo Glen Orchy.
Professorial levels of knowledge Ralfy. I'm a Pat Pal, but I watch you on TH-cam because...you know.....stuff 'em!!
Always an excellent tutorial. Thank you my friend.
One to one speak is brilliant! Few youtubers dare this natural educated assertiveness. And yes, during the years I put some serious money in the whisky pot and neglected my pension fund. Hope it will not turn out a mistake🤣
Who wants to be the richest man in the graveyard? Spend your money on what gives you value!
Thank you sir for filtration of Whiskey...
One of your best and most informative Extras yet Ralfy, loved it. Currently trying the new Glenmorangie 'Tale of the Forest. Cannot get my head round it. If you want a whisky that's had a one night stand with Mrs Gin, then this is the one for you.
It’s an odd thing. I do get mushroom and notes like dried Italian spices. Oregano, thyme…. a supreme pizza scratch-n-sniff sticker in whisky format. It’s interesting if you’re trying a bunch of experimental stuff to compare and contrast, but I can’t say I’d make a night out of that one.
@@timkempisty258 agreed, glad I got it as part of the journey, but wouldn't want more than a dram of it every 6 months or so, whereas I found the 'Tale of Cake' to be extremely moreish
Thank You Ralfy for this informative video! I learned a lot of new details.
George Dickel Rye is advertised as chill filtered. Looked at a bottle today.
Diageo
Very true and not just rye (their rye is MGP, Indiana actually), it's their schtick. However, as far as I can recall, Dickel chill-filters the distillate before barreling (during their "Lincoln County Process" in sugar maple charcoal), not the final product. And this is done, ostensibly, not for cosmetic reasons but because the original master distiller felt the whiskey tasted better when barreled during cold winter months. And was being done long before Diageo existed ;)
Great video and another nail in the coffin of chill filtration 🔨
I wish there could be some kind of legal standard for NCF or even barrier filtration (at least 15 degrees, only one pass of just one filter and a minimum denier, etc) but I suspect it will be low priority for the SWA to enforce. For now we can at least be thankful that the independents realise that CF is more hassle than it's worth.
Many distilleries claim that they need to chill filter so that the customer isn't put off by haze. Perhaps we need to start being more vocal when we are put off by *lack* of haze! Cheers.
Hy Ralfy, the last Bottle i bought said on the Label "unchillfiltered" and i looked through it against a Lightbulb and i saw a lot of Black Particles floating around and doing the "Not filtered at all" Dance and i was happy.
Thanks for Sharing your Knowledge and Opinion.
Shout out to G. Rozelieures. Every bottle of their Fumé Collection in the shop had a layer of cask sediment that could not have gotten through any substantial paper filters. And it was quality stuff, fairly light, but the complexity was there. This was a couple years ago, though. I haven't had the opportunity to try their other or more recent whiskies. They've changed the bottle, I hope the contents are still as good.
Amen, brother! Great and correct info on filtration. I couldn't agree more.
II really love the extras! I learn so much which will improve my journey! Even turned me a little towards rum 😄 Now when the price of whisky goes up. Thanks Ralfy! 👍
I learned something new as usual. Thanks Ralfy!
Wonderful info as usual. Thanks for sharing this with us dear Ralfy. Kindest regards, S.
Thanks ralfy!! It is true notifications aren't coming but of course we check your channels for updates every week or two.
Thank you for being critical . There is this new trend among new spirit enjoyers to be inclusive and don't judge etc etc to make it easier for more people to step up in the hobby.. What they don't understand is that we didn't judge people, we judge the brands that mislead and guide them in wrong directions. In some degree we have of course have to address people being sheep in every aspect of their lives but personal attacks aren't helpful at all. But brands and especially the big ones, I don't get people get afraid to be critical about them or even dismiss them alltogether.
Greetings from Greece
😆 that's so true Ralphy I'm only 48 and I already feel like a grumpy old man
I love grumpy old men. They are real.
I have once seen "chill-filtered" on the label of a whisky bottle. It was on a bottle of Lidl's Christmas offering, 2021. Think it was an 18 year old.
It is. I have the same bottle, the Ben Bracken 18.
Thanks Ralfy, this is by far the most informative video about filtering process about whisky. Unfortunately there are too many explanations out there stating non chill filtered but if you have enough experience you can easily figure out if’s heavily filtered using other methods or not. If you simply don’t see any sediment on the bottom of the bottle, whisky doesn’t go cloudy when adding water or when it’s cold and lastly whisky is not oily in the mouth it’s simply heavily filtered using other methods you mentioned.
Hey Ralfy! Highland Park told me that they Barrier Filter their Whisky 🥃
Excellent video Ralfy !!! That really does clarify all the levels of filtration and just listening to your explanation of chill filtering should make people wonder why the heck anyone would buy a chill filtered whisky ! Which is worse though…filtration or colouring. Several brands are proud to say their whisky is natural colour but it is still filtered (Highland Park….do like their whisky however). Thanks again…..
That's a great lesson Ralfy thanks.
I've seen many American whiskies boasting the charcoal filtered business like it's a great thing. Thanks for the info Ralfy.
Alex in NY
God bless the Ralfy Broadcasting Company. I'm quite a cynic in general, but the tale of chill-filtered distillery exclusives left even me feeling a bit shattered. Slainte.
Thanks for another informative video Ralfy 😊
What a dream it would be to be able to try a single malt local barley local water unfiltered at all straight from the cask, uncoloured of course !
“So sad too bad” Ah Ralfy we love ya, ya grumpy old git!
Hi Ralfy, Thanks for this intersting lesson on filtering or not filtering whisky. I need to try a bottle from the Independent bottler Blackadder on day. I think is close to from experuence from the cask, right? Cheers from Germany
I raise a glass in toast to the folks who are actually putting more money in the market. Me, I'm just a casual drinker, who wants to make sure the rare times I purchase a bottle, it's going to be a memorable experience. (I'm also an enormous tightwad, so bang for the buck is essential.)
By the way, an interesting Malternative I've only recently come across: Cruzan St. Croix Black Strap Rum. I'm a sucker for blackstrap molasses anyway, so finding a Rum that features it was nice.
Sipping on a Balblair 2000 batch 2 bottled in 2018. Non chill filtered, but unsure what filtration it does have 🤔
Georgie Dickel has it clearly labeled as chill-filtered on some of their bottlings. On a tour at Buffalo Trace they also sort of brag about doing it. Anything that is not barrel proof or advertised as uncut is chill filtered there. Which is kinda funny for how in demand it is. The brand and the chase and prestige is above all for their products.
. . . some serious mixed-messages there.
George Dickel's chill-filtering is somewhat different, they chill the raw distillate prior to using the sugar maple charcoal and not for cosmetic reasons. It's not the chill-filtering of final product. The story goes that the original distiller felt the whiskey that was filtered in colder months tasted better.
Amazingly a bottle of Highland Park, their Twisted Tattoo, is very declarative. To memory it stated it was chill filtered to 4 degrees or something.
This is a great video. Blackadder is doing it right but I wish we got more of them in Canada. Locally two small distilleries finally released their first whiskies in Winnipeg. One is barrier filtered, but the other is 40% and heavily filtered. Great first efforts but they need to distance themselves from Canada’s past.
Cheers Ralfy🥃🥃🥃🥃
Blackadder is barrier filtered and they add the char to the whisky and bottle it. Very sneaky thing that most are unaware of about them
@@MrPsiman just asked one of the family - will do some research!
Wonderful stuff Ralfy, Thank you!
Need more ekstra like this
Fabulous info, Ralfy!
Bizarrely Lidl put chill filtering up front and personal on some Ben Bracken bottlings for some reason.
Probably because they are expecting to sell it to beer drinkers.
@@phillewis3108 it's strange, not a peep on the standard NAS Islay offering, but in gold lettering on the current "special" 19 year old Islay bottling.
Aye, I've got the BB 18yo Islay.
Mentions chill filtered in capital letters on the front of the tube.
Also mentions it contains the caramel (albeit in German) on the back.
@@Bansidhe - I "think" the declaration of added colouring is a legal requirement in Germany for anything sold.
Good on them. How ever you decide to do it, declare it so we can make an informed decision.
You’re so right that’s why I don’t watch the BBC for anything. you are quality my friend.
Most excellent, Ralfy! We have to remember that *there's a reason why distilleries don't advertise chill-filtration.* Funny how that is.
And it's costly! Once again, distilleries go through a _highly unnecessary yet costly_ step for cosmetic purposes only, that somehow cheapens the whiskey (after all, those whiskies are the cheapest on the shelves).
However, those whiskies that don't go through this expensive process, thereby saving cost, magically become expensive! And that lack of cost justifies (!?) a higher price! Anyone who tells you that prices are dependent on cost are either lying or naive. In today's modern "economy", pricing has long become detached from cost and has merely become a speculative scheme.
Of course a sneaky distillery can naturally-cold ambient distill their product and still put "non chill-filtered" on the bottle. Which is highly misleading and deliberate. So there's that scheme.
I still think someone out there is working on a hazing agent to add to whiskey after chill (or naturally-cold ambient) filtration. That may sound cuckoo-conspiracy stuff but I put nothing past unscrupulous manufacturers, distilleries included.
"The Consistency Of Mediocrity". Ralfy this needs to be a tee shirt. Or bumper sticker. Thanks for doing this video, this helps out a lot.
Ralfy=Whisky Angel ❤️
I bought a couple off independent bottles the other day which are un chill filtered , my sherry cask finished one has sediment and is cloudy at room temperature, I'm treating it as a sign of quality.
As always great stuff mate.
Ps do the bbc think a Manx cat has three legs ;-)
I’ve been waiting for this one since you mentioned this topic a month or two ago.
Do you know if certain bottling plant that starts with glen and finishes with dich chill-filterers their hand filled whisky? The ones from the vat cause I loved the one I tried
If you loved it, does it matter?
I know this is a malt whisky channel but you do address "malternatives" occasionally. So one big exception to the statement that "nobody puts their filtration on the label" is Tennessee whiskey. 99% of it goes through the "Lincoln County process" which involves filtering the whiskey through large beds of maple charcoal. I'm sure some if not all is chilled while doing this. Michter's also claims on their label to use a special filter mellowing process on their Kentucky whiskies. In general I'm not a fan of the Tennessee whiskies but in recent years Jack Daniels has started to release cask strength expressions which are really very good. But they might be even better without the Lincoln County process.
George Dickel Rye proudly screams chill filtered.
Not just rye (they bottle Indiana MGP rye). But they chill-filter the distillate, not the final product, and not for cosmetic reasons.
New Ralfy video:
1. Like the video
2. Watch the video 😊
Hi ralfy how about an example of a distillery for each stage of filtering
Hi Ralfy, could you tell me what 'cask strength' mean? I have come across some single malts which make such as a claim on their labels. Most of these bottles have an alcohol content of around 46% to 53%. Thank you.
Given that you really only get non-chill filtered declared (only seen Compass Box be more specific) and most whisky is filtered to remove unwanted particles of charred cask or hessian, it would be interesting to know at what point it significantly affect flavour. If you sieve filter I assume it takes much less out as the oils will still get through. I assume it’s the lowering of temperature that causes oils to coagulate more so they get caught by fine barrier filters.
Nice video. Cristalino Tequila is even worse! Aged Tequila that is filtered so much that it removes color.
Thanks Ralfy
We love you ralfy...a straight shooter and a fellow jock,good on you...oh by the way,i watched all your reviews and i hate whisky,only drambuie trumps it for my digust no.1 spot...stay safe and stay true.
I avoided the first two Lagavulin Offerman versions because of how watery Lagavulin 16 was. I just purchased the third release of Lagavulin Offerman edition (charred oak cask 11 year) @ 46% ABV, and it is much better than the 43% flagship, but still tastes a bit feeble for 46%, and fell quite a bit short for $83.
There is no statement of filtration/colour, but it is Diageo. In fact there is nothing on the bottle or the box, but trite lore attributed to a ‘lower-shelf’ tv-actor.
There is definitely major filtering, but the peat-smoke on the nose makes me wonder where it is on the spectrum.
So Technically, if a distillery was located in a coolish climate of say 5 degrees C, they could ambient filter the whisky (basically stripping all the oils at this temp) and still mark on the bottle non-chill filtered….so sneaky…probably why some non-chill filtered whiskies don’t go cloudy when adding water.
How much does the filtration and cuts when destilled affect the taste?
“The consistency of mediocrity”. Never before has a quote meant so much in this modern age.
Some whiskey is charcoal filtered, or has charcoal mixed in the barrel and then filtered out.
Might not find chill filtered on the bottle but when as Oban distillery the tour guide proudly declared the whisky was chill filtered for those reasons 😂😢 I couldn’t believe my ears
All that extra expense for energy costs and knowingly reducing the quality of their own product in the name of consistency. Brand consistency at that. Sounds like more flannel hehehe! If they took the time to do it, they could achieve that consistency they're looking for without the cask ever leaving the warehouse.
Highly informative as always. Thank you. Having established 'integrity bottlings' (non-CF/natural colour/46% + abv) as the standard for whisky presentation, it seems that 'non chill filtered` really doesn't have much meaning in terms of integrity. It's just another BS marketing slogan for some distilleries. The whisky is still heavily filtered. I think you need to use your profile and leadership to push for more integrity on this point. It seems to me that to qualify as an integrity malt, the minimum standard should be at least 'barrier filtered'. `Non chill filtered' just means: "we haven't sucked 100% of the potential flavour out of the whisky, maybe only 95%, but we're not going to reveal that". That's not acceptable these days, at the prices we are paying now. I've been perplexed by the fact that there's no Scotch mist on the vast majority of these NCF whiskies that I've bought. I was lucky enough to grab a bottle of Springbank 18 about 5 years ago and it had the Scotch mist in spades. To be clear, what I'm saying is that a Ralfy 'integrity malt mark' doesn't in fact have much integrity in light of the information you have given in this video. Obviously not through your own lack of integrity, but due to the BS games of some whisky companies that destroy the integrity of their own products.
Makes you wonder what chemicals or bleaches those paper filters were treated with huh….?
I always wonder when Edradour bottle their Straight From The Cask bottlings if they are legitimately that or not?
Dear Ralfy,
Have you heard of and tasted Macaloney Distillery Canadian Single Malt Whisky 🥃?
. . . yes, but never tasted it.
Those distillery only casks are stainless steel lined fact.
That's so disappointing.
So we're still not out of the woods with an integrity label that says "non chill filtered"! We really need it to say "non filtered in any form" or words to that effect.
I have seen American whiskeys that displayed chill filtered on the label. Doesn’t speak well of American whiskey does it?
Meandering Maltmisfits Against Fill Chilltration
. . . now on the M-mention List, thanks !
Still not a word about kieselguhr!
Glasses glasses.
You know the whisky is gonna be great when there is sediment in the bottle
Macallan bullshit: Company email, March 2012:
Thank you for your enquiry below I have checked with our Master Distiller and he informed me the we use filter sheets which are produced from sea-shells so it would appear Macallan cannot be classed as vegan.
Company email:
"I can assure you that only Barley, Water and Yeast are used to make The
Macallan. Any colour or flavour is derived purely from the interaction
between the oak cask and our distilled spirit. Any filtering uses purely physical filters and does not use isinglass, gelatine or bone char."
The Macallan is a single malt Scotch whisky.
The Macallan is a single malt scotch whisky eau de cologne.
The Macallan core range is the White Claw of Scotch single malt whisky.
👍❤️🥃
I've heard the excuse that chill filtering of whisky is done in part to keep the Asian market happy as their consumers would not accept a cloudy looking spirit. Any truth to that?
Probably, especially if it's for China as the Chinese are woefully misinformed about these kind of things.
@@jbennison5672 Chinese "normal" people are misinformated about too many things outside and inside China
So instead of wanting "non-chill filtered", we should really want "non-filtered".
❤❤❤……………….❤
If you have been shadowed banned it means you are hitting the mark and telling the truth not the narrative.
is Caol Ila chill-filtered?
. . . official bottlings, yes. Indi's, generally no.
Try Big Peat, very close in taste to Caol Ila (for me it's even better) and is non chill filtered (haze and all is there). Contains Ardbeg, Caol Ila, Bowmore и Port Ellen mix. Lovely.