Funny how often chill filtration is mentioned as a negative thing. I’ve worked in the whisky industry for 30 years, several of which were spent designing filtration systems and being involved in very extensive trials to find if the chill filtration impacted the whisky flavour. Short answer is it doesn’t do anything to flavour at all, it’s only done to avoid customers complaining about cloudy/lumpy/snot-filled whisky when it’s been stored at very low temperatures. Lots of the smaller distillers don’t chill filter because it saves them the expense of buying the plant and they don’t export to regions where cold storage conditions are an issue.
Re the colouring, I’d say 99% of Whiskies have caramel in them, it’s the only additive allowed under the Scotch Whisky Act. Nearly all other brown spirits are coloured too, rum, brandy, tequila etc all use caramel to keep the colour uniform. Not something to worry about at all.
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