Whiskeywhiskey
Non-Chill-Filtered Whiskey
Chill filtration became standard industry practice in the 20th century as consumers associated cloudiness (caused by fatty acid hazing at cold temperatures) with poor quality. The NCF movement, driven by whisky enthusiasts from the 1990s onward, reversed this perception by marketing the retained flavor compounds as a premium feature.
Flavor Profile
Fuller body, greater texture than equivalent chill-filtered expressions. The haze-forming compounds (fatty acids, esters) contribute to mouthfeel. In blind testing, most people cannot distinguish NCF from CF, but the difference in mouthfeel is detectable at higher concentrations.
Key Producers
Premium
Aberlour A'Bunadh
$60-80Premium
Kilchoman
$55-80Premium
Most independent bottlers
VariesNo legal definition. A production distinction indicating the whiskey has not undergone chill filtration to remove fatty acid-ester haze.