VIDEO (Ulrik is explaining chill filtration in the video, it is in danish)
Chill Filtration simply means chill filtration.
Chill filtration is a process commonly used in the whisky industry to improve the clarity and appearance of the final product. It involves reducing the risk of haze or cloudiness that can occur when whisky is exposed to lower temperatures or when ice is added to it. This process is particularly relevant for whiskies that are bottled at lower alcohol strengths or non-age statement whiskies.
During the production of whisky, after the distillation and aging processes, the spirit may contain certain compounds that can cause the whisky to turn cloudy or hazy when exposed to cold temperatures or when diluted with water. These compounds are often naturally occurring and can include fatty acids, proteins, and esters.
Chill filtration is carried out by lowering the temperature of the whisky to around 0°C (32°F) or slightly lower. This causes some of these compounds to solidify or coagulate, making them easier to remove. The whisky is then passed through a filtration process, often involving special filter pads or other materials that can trap these solids. This helps prevent the haze from forming when the whisky is chilled or diluted.
However, chill filtration can be a topic of debate among whisky enthusiasts and purists. Some argue that the process can strip the whisky of certain flavorful compounds, potentially affecting the taste and mouthfeel of the final product. As a response to this concern, many distilleries and bottlers offer "non-chill filtered" or "non-chill-stabilized" versions of their whiskies, which retain more of the natural oils and compounds.
In summary, chill filtration is a process used to prevent cloudiness or haze in whisky when exposed to cold temperatures or water. It involves cooling the whisky, removing solids that can cause haze, and then filtering the whisky to improve its clarity and appearance. However, the impact of this process on flavor and mouthfeel has led to discussions within the whisky community about its benefits and drawbacks.
So who does chill filtration? Many distilleries do. Chill filtration removes unwanted elements in the whisky. This can be done by cooling the whisky by running it through thin layers of paper, which removes some of the elements in the whisky, giving it a clearer color. But at the same time, it also removes some of the flavor - so more and more distilleries are moving away from chill filtration - including some of the independent whisky merchants and their bottlings -
e.g., the Scotch whisky distilleries.
Adelphi and Blackadder 
