Some whiskys (for example Deanston 12 ) say on their label that they are "Un-Chill filtered" and in the example case follow that up with "exactly as it should be" which implies that there are some negative effects to chill-filtering whisky.
What are the effects (positive and negative) of Chill-Filtering whisky?
The main reason to chill filter a whisky is actually purely cosmetic
Chill filtering is a process that makes sure that a whiskey won't go cloudy if water or ice is added to it.
It is mainly only done as people don't want to see a cloudy whiskey so it is done a a cosmetic touch to make the whiskey more appealing.
Although if a whiskey is above 46% this process is not necessary as the alcohol level will stop the cloudiness from happening.
It is causing a bit of bother with whiskey distillers as people want a natural organic whiskey so they don't want it to go through the process of chill filtering but they also want a nice clear whiskey.
For more information see Here
