Chill filtration: Does it make a difference to flavour?

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Chill filtration: Does it make a difference to flavour?

Рет қаралды 4,170

3 жыл бұрын

Our whisky lecturers Vic Cameron and Dr Gordon Steele discuss whether chill filtration impacts the flavour of the whisky in the final product you drink.
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Пікірлер: 22

@brianmundie1647 2 жыл бұрын

Chill the hell out of blends , but for integrity single malts for the whisky enthusiast natural presention all the way , we're not consumers we're customers

@jwphubert 9 ай бұрын

Not very useful contribution to whisky world. It's more about justifying a business practice with bogus arguments to deliver perceived quality to non-educated customers. After all, they're the vast majority of the scotch whisky market. But why trying to justify the practice if some customers don't want it? Just sell them what they want, that's it. I feel the Edinburgh Whisky Academy is just of sub-office in the marketing department of Diageo.

@lamaisondufilouvalpo 2 жыл бұрын

Excellent video ! So interesting to find people who knows what they are talking about. Please more : for instance what about E150 caramel ?

@Namtaf2023 Жыл бұрын

You asked the wrong question. The question is; does it effect the experience?

@CarlyonProduction 10 ай бұрын

Which is a big yes for me. Still enjoy a talkisker. But I like being able to see the whisky and see the cask maturation in the glass. I also love the oily mouth feel of a non chil filtered whisky

@benmarnoch4111 2 жыл бұрын

Very interesting debate, many of the whisky tubers on here, would argue that chill filtration does affect taste, although I lean to the mouthfeel being affected more. Plus there is the additional point that if you don’t replace the filter sheets in your chiller plant before every run, you could be adding something to the spirit as you push it through before bottling.

@CarlyonProduction 10 ай бұрын

Mouthfeel. Definitely a difference. The oils make a difference to the length of finish too Agree with regards to flavour though.

@hatebreeder7771 9 ай бұрын

They're not saying most improtant thing. The problem with foggy wisky when served on the rocks occurs on 40% abv. It's not an issue on 46%. So if your concetrated on providing customers with quality product. Increase abv and scip that "expensive" chill filtration. But no you want to water down the actual product as much as possible and then you need to chill filter it. so cut the BS 😂

@jasonolyver6430 Ай бұрын

yes it does

@ericlani2994 Жыл бұрын

nonsense, even if chill filtration didn't alter flavor, which it most certainly does, diluting whisky down to 40-43% certainly makes it lose flavor. Defending a bad practice

@johnkasianowicz6536 Жыл бұрын

Eric, what kind of tests did you do to arrive at the conclusion that chill filtering impacts taste? I’d certainly like to give that a try.

@johnlamb2749 10 ай бұрын

@@johnkasianowicz6536 here in the USA we have a good testing resource. Jim beam white label and Jim Beam Repeal Batch. White label is the standard 40 percent chill filtered the other is not. White label holds the standard bourbon notes of light fruits, toffee, maybe cola nut but it’s very muted. The non chill filtered Jim beam is much more robust, it being 43 percent as well. It’s like those traditional bourbon notes had the volume turned up and mouth feel is way better. Chill Filtration is a rotten way to make whisky for less informed consumers and it shouldn’t be defended.

@jasonolyver6430 Ай бұрын

@@johnkasianowicz6536 drinking a lot of it for the last 40 years and comparing for starters

@johnkasianowicz6536 Ай бұрын

@@jasonolyver6430 thank you.

@jasonolyver6430 Ай бұрын

@@johnkasianowicz6536 Branched-chain amino acids (Leu, Ile, Val) are converted into compounds contributing to malty, fruity and sweaty flavours; catabolism of aromatic amino acids (Phe, Tyr, Trp) produce floral, chemical and faecal flavours; aspartic acid (Asp) is catabolised into buttery flavours. As a simplified example, imagine having a very fatty broth left in the fridge overnight and the next day skimming all the condensed fat off the broth before heating it up and trying it. The flavour is different, and of course the mouthfeel that much more so. Let's not forget flavour is comprised of aroma on the nose, taste on the buds and mouthfeel, and even to a lesser degree by the visual perception, you have four of the five primary senses contributing to the experience.

@Bar-Hillel 2 ай бұрын

Sadly it is not possible to trust the opinion of an ex-Diageo distiller, who now works for a company who has Diageo, the biggest chill-filterer in the world, as a client. Chill filtration seriously affects the mouth feel, which is an important component of the experience. The flavour components are, in many foods, trapped in the fatty acids, and although I am no expert, I find it completely suspect that anyone could say that chill-filtering has no affect on the flavour. Do what you like to blends, but leave the malts alone, and unchill-filtered.

@pierreluna1654 11 ай бұрын

What is the reason why almost all whiskeys at 40 or 43% ABV are chill filtered and up to 46% are non chil filtered ? Someone knows a whisky at 40% ABV non chill filtered ?

@hatebreeder7771 9 ай бұрын

That's because whisky gets foggy when served on ice when the abv is lower than 46% on 46 or higher it's not an issue because of higher ethanol content

@josephkiselica8923 4 ай бұрын

Isn't mouth feel part of the "flavor experience"? Keep it simple! NAZDRAVYA!

@stevewhan7308 2 ай бұрын

The whisky industry has it backwards, they should be integrity presentations by default. Imagine if faking colouring and shredding of flavour occurred in the wine industry, there’d be outrage! Maybe the Scotch Whisky industry will stop pandering to mediocrity and present complete flavour bottlings. I constantly wonder how good poorly presented versions could really be? Leave castrated bottles to the casual bar and cocktail market.