Nonchillfilter

Nonchillfilter, also known as non-chill filtered or un-chillfiltered, refers to a process applied to spirits, particularly whiskies and other aged liquors. Traditionally, many spirits undergo chill filtration, a process where the spirit is cooled to near freezing temperatures and then passed through fine filters. This aims to remove natural oils, esters, and other compounds that can cause the spirit to become cloudy or hazy when chilled, a phenomenon known as "chill haze."

Nonchillfiltered spirits, however, skip this chilling and filtering step. The rationale is that these natural compounds, while potentially causing cloudiness, also contribute significantly to the spirit's aroma, mouthfeel, and overall flavor profile. By not removing them, nonchillfiltered spirits are believed to retain a more complex and robust character. Advocates suggest that the texture can be richer, the aromas more pronounced, and the taste more layered.

The decision to not chill filter is often a deliberate choice by the distiller to preserve these desirable qualities. While it means the spirit may become hazy if exposed to cold temperatures, many consumers and connoisseurs appreciate this unfiltered approach, viewing it as a marker of a more authentic and less processed spirit. The presence of natural oils can sometimes lead to a slightly oily or viscous texture on the palate. It is important to note that the presence or absence of chill filtration does not inherently indicate the quality of a spirit, but rather a specific production choice affecting its sensory characteristics.