ralfy review 841 Extras – The Chill-Filtration Goblin !



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41 Comments
  1. Reply
    Antti Tuurala September 2, 2020 at 12:06 am

    Loved it when you pulled put the sieve! Enjoying my un-chill filtered Signatory Vintage Caol Ila while watching this and couldn't agree more.

  2. Reply
    A.N. Miller September 2, 2020 at 12:12 am

    Really useful information. Thank you, Ralfy!

  3. Reply
    Enter The Dungeon September 2, 2020 at 12:12 am

    What is the trick to reverse some of the damage done by chill filtration?

  4. Reply
    Daniel R Smith September 2, 2020 at 12:15 am

    Go back to whisky review 24. That 19 year old Signatory Mortlach had the most incredible Scotch Mist. 95/100 malt mark too.

  5. Reply
    Mike Adams September 2, 2020 at 12:15 am

    Are these "fine whiskys" really castrated or are they chill-filtered because they haven't been using good casks and they have to chill filter in order to be able to offer them as standard bottlings? I often wonder if some of these bottlings need chill-filtration because the spirit really isn't up to par and chill-filtration makes them usable in standard bottling? As Ralfy says "Just a thought malt mates!!"

  6. Reply
    degmar September 2, 2020 at 12:17 am

    For the record – when you hold anything (glass, label, etc) up to the camera, it doesn't focus. Stop doing that.

  7. Reply
    Peter Wilcox September 2, 2020 at 12:19 am

    Wow this man talks sense,totally totally agree,another great review you star,cheers Ralfy…

  8. Reply
    chris cunningham September 2, 2020 at 12:19 am

    Well said ralphy. Time for the industry to wise or up go bust

  9. Reply
    Fer Nando September 2, 2020 at 12:48 am

    Thanks Ralfy por another valuable info, i really appreciate each single one of your videos, especially the extras, that i try not to miss..

    The best for you, cheers and my regards from Paraguay!..

  10. Reply
    Brian Mundie September 2, 2020 at 12:51 am

    Well said , all the new distilleries worldwide are adopting ncf & nc , scotland is defo falling behind , absurdity , 1 of my fav words

  11. Reply
    4Urbans September 2, 2020 at 12:52 am

    I hope 842 is the Wee Beastie

  12. Reply
    Ethan Foore September 2, 2020 at 12:53 am

    I was wondering throughout the video if you drank all of those drams or shared them with a friend 🙂

  13. Reply
    DJ Scottdog September 2, 2020 at 12:53 am

    Luvians still have the 91 balblair btw £160

  14. Reply
    DJ Scottdog September 2, 2020 at 12:58 am

    Its like good olive oil , it sets in the shop during the winter and it puts people of but really its just a sign of good stuff. Charcoal in the bottle would probably add to the Laphroaig experience

  15. Reply
    duncanwoot September 2, 2020 at 12:59 am

    Thanks Ralfy. Great info. One suggestion on showing the Scotch mist: use a card/background with some large font text to demonstrate the opacity of the whisky. Easier for us to see on video.

  16. Reply
    RobFut 99 September 2, 2020 at 1:00 am

    Distillers bragging they don’t chill filter and then going and forcing the whisky through thick barrier filters is basically bullshit marketing half-truth. Saying it isn’t chill filtered isn’t enough. They need to start stating the filtration level if they want to up a level.

  17. Reply
    Ari Dagan September 2, 2020 at 1:04 am

    George Dickel thought chill filtration improved the flavor of his whisky and I believe you've given favorable reviews to Dickel in the past. Perhaps chill filtration can sometimes be beneficial.

  18. Reply
    SUBHASHISH CHOWDHURY September 2, 2020 at 1:14 am

    Hi how are u sir.

  19. Reply
    Kostas Maziotis September 2, 2020 at 1:20 am

    i think one of the questions we all have is what happened with the five glasses of fine whiskey? ;D greetings ralfy , thank you for allo your magnificent content and not just opinions but facts .

  20. Reply
    Jakub k September 2, 2020 at 1:21 am

    I just had to pause and go to see snowflakes in some of my whisky bottles :D. Nice video Ralfy!

  21. Reply
    M vV September 2, 2020 at 1:21 am

    I honestly don't get it why some distillers/companies still think Scotch Mist would be a problem for their customers. Even the casual whisky drinker likely wouldn't mind. Almost everyone knows the phenomenon from using olive oil, it gets misty as well when cold. Just put a little extra infomation on the label: could get a little misty when cold or after adding water (or ice, if you insist).

  22. Reply
    Robert Kennedy September 2, 2020 at 1:24 am

    If chill filtration even runs the possibility of compromising taste, why take the chance? No to chill filtration. Enjoyed that Ralfy.

  23. Reply
    Fred Costas September 2, 2020 at 1:26 am

    Now, you’re really gonna “upset” da SWA and their goons…..

  24. Reply
    Gamescommentary September 2, 2020 at 1:28 am

    Castration filtration. Booooo!

  25. Reply
    Ivan Jaros September 2, 2020 at 1:29 am

    i understand coloring. you really NEED to make the final product consistent, unless you are using green or brown bottles. in which case it is a no no. anyway, my biggest gripe with all distilleries is exactly the filtration. it simply removes the mouthfeel and makes the whisky feel watered down. it is no longer an event but just another sip. it has no body, just plain boring and thin liquid. great example of this is lagavulin. the low abv sucks but filtration is why i no longer buy it. i know i will like it if i drink it but just not enough to buy a bottle on my own. caol ila or bowmore are like this as well. most brands actually, which is unfortunate. it's like laphroaig and bowmore bottling at 40% abv. it's plain retarded. even funnier is that these are the brands that people who know what they want drink. not normies that buy at supermarket. it just makes absolutely no sense whatsoever to put out such tamed product.

  26. Reply
    Ace2020boyd September 2, 2020 at 1:34 am

    Couldn't the Wee Beastie not have an intense scotch mist to only being 5 year old but as the older they get the more mist you get.

  27. Reply
    Flannel September 2, 2020 at 1:55 am

    Hum-Dingers beware the parched pallet of many a magnificent malt macerating mist marauders & mash market manipulators!

  28. Reply
    artur artur September 2, 2020 at 1:56 am

    Hello Ralfy , sorry but I try to understand your comments about "chill filter and unchillfilter " whisky ( not easy for not an English people ^^ ) … So if I understand well , those 5 whiskys with clear note on the label " Unchillfilter" are not realy Unchillfiltered whisky ?

  29. Reply
    Tony Michaels September 2, 2020 at 2:10 am

    Like it. “Castrated Whiskey”. Jenny Walker Pink Label? It sounds terrible. Don’t buy it.

  30. Reply
    Scott Wilson September 2, 2020 at 2:11 am

    If the consumer can’t be sure they are getting what the label is selling then what’s the point? Is it unchillfiltered or not? If there is no credible standard then I am forced to vote with my wallet and make my own dam single malt whiskey! Turned out beautifully and is 100% unchillfiltered!

  31. Reply
    Hirsine September 2, 2020 at 2:20 am

    Had recently opened an American Whiskey, Ransom's The Emerald 1865 which is uses a mashbill of Malted&unMalted-Barley, Malted Rye, and Oats. Says 3 years in used French Oak, 43.8ABV. On the bottle it says:
    "All bottlings are unaltered products of distillation. No artificial additives, flavorings or sweeteners have been used."
    "Made entirely by hand without the use of computers or robots."
    I just chilled it in the fridge with a little bit a water added- no haze or Scotch misting, no whitening. To think to paid 100 dollars for that(I paid half). Even Roger Groult 12 Calvados with their weird distill a 2nd time two months after 1st distill even misted in my glass.

    You have to watch which Distilleries are truly going for the authentic experience, from the BIGGEST CORPERATION to the smallest some guy's farm. Non-Chillfiltering is a step in the right direction, now to keep every part of the alchemical elements of Whisky.

  32. Reply
    Joel W September 2, 2020 at 2:21 am

    UNDERSTAND This! IT was practically speaking chill filtered… ALL CORPORATION PRODUCTS ARE LIES, THE SAME AS THE GUVRRNGMT CORPORATION lies, they are The same people….. ALL CORPORATIONS LIE IN THE TERMINOLOGY THEY USE AND WHICH THEY CREATE LAW THAT MAKES IT LEGAL TO TRICK PEOPLE THAT WAY,. THEY LIE WITH LEGALIZED CON ARTIST SPEAK AND BY OMMISSION,… Thus, if substance A causes cancer they will advertise, CONTAINS NO PRODUCT A and ommit the fact that they are using a very slightly MODIFIED product A called product B.. Barrier filtered means what then?? And why use barrier versus membrane filtered!! It's because membrane filtration is understood by most to mean filtering and barrier filtered is undecipherable by most.. MOREOVER, saying barrier/ membrane filtered is like saying to someone your hireing to do a job that when they are done you will give them some money!! It means nothing really… There's a thousand membranes and A hundred ways to Use them and you could without doubt duplicate with membrane filtration exactly what is accomplished with cold filtration…

  33. Reply
    Scott Turner-Preece September 2, 2020 at 2:22 am

    Is it still called Scotch Mist if you get it in whisky from other nations?

  34. Reply
    Guess What! September 2, 2020 at 2:22 am

    Hello Ralfy, could it be that the degree of haziness is in line with the alcohol volume? If I look at the lineup in this video it could make sense. More alcohol means more particals en thus more haziness?

  35. Reply
    Derrick K September 2, 2020 at 2:31 am

    In the name of science…thank you for your demonstration experiment.

    I know you won’t let a good experiment go to waste! Cheers!

  36. Reply
    Jim B September 2, 2020 at 2:33 am

    This makes me think about the bottled beer industry in the UK and the difference between bottle conditioned beer and heavily filtered beer with no sediment. One is a live fresh product and tastes like it and the other isnt and doesn't. Beer in the UK had the hugely successful Campaign for Real Ale (CAMRA) pushing the industry for this sort of stuff ….I wonder if there is an equivalent campaigning group for whisky. Soon it won't be good enough to say "non chill filtered". Surely a few brands will start popping up and say filtered like x,y and z and that will change the market over time.

  37. Reply
    Thomas Elmer September 2, 2020 at 2:40 am

    Strained not Filtered!

  38. Reply
    Thiago Gasparino September 2, 2020 at 2:47 am

    The piece of paper behind the glass actually makes it harder to see any mist on camera.

  39. Reply
    This Is Just A Test September 2, 2020 at 3:00 am

    I did a bit of WorkAway (volunteer help in return for food and a bed) at a farm. In the shed was half a bottle of 32 year old Calvados. Some French hunters had left it there after reducing the farmer's pigeon problem. I gave it a try. Out of this world. The farmer didn't want it so it was my evening meal tipple whilst I stayed there.

  40. Reply
    TromboneTortoise September 2, 2020 at 3:01 am

    Hello Ralfy,
    we live in such a standardized world (the flour is bleached to perfect whiteness, the cucumbers ought to grow straight, the olives are tainted black and the flavour of the strawberry yoghurt is adjusted to perfection in every batch,… etc).
    Over the years, we as the customer have been manipulated into thinking, that uniformity is good. Why? Because only a uniform product is easy to handle/produce/store/transport by the industry and can be rationalised throughout its life-cycle to squeeze out the last tenth of a cent of profit. Therefore I find it quite understandable, that „the customer“ (if there is such a thing) now suddenly is confused by colour, turbidity, texture and flavour variation of the beloved product and seemingly unable to identify intrinsic quality.
    Even in our case, the master blender will do her/his best to counteract too much variation in order not to put us off. But variation is just as natural as rain and sunshine. So what can we do?
    Educate! And IMHO instead of chill-filtration or other methods of standardisation, that is, what the whisky (food) industry should do (but this is way more tedious, therefore expensive and oh yes, sustainable – but the latter is what our short-lived management culture seems not to be required to care about).
    Everybody of us anoraks (and anoraks to be) should be an educator of quality over quantity and honour the brave whisky producers who live by intrinsic quality standards with our choice!
    Sincere thanks Ralfy for helping me to sharpen my senses for the intrinsic quality of whisky and other food products!
    I follow your Vlogs since the beginning and can tell you, that they have only improved in quality! Well done and thanks heaps!
    I would love so much to share a dram some day, although I know that the chances for this are close to zero – therefore a cordial distance cheers to you!

  41. Reply
    Lisa and Troy Gregory September 2, 2020 at 3:05 am

    Oh Ralfy, Ralfy Oh: You didn't finish your thought at the end of the video on how to restore mouthfeel — and proteins, lactones, phenols and polyphenols — to over-aggressively filtered whisky. Pray, do tell. Is it adding a toasted stick of oak in an offending bottle, or just eating inordinately fatty foods with your dram? Old cheese for me, the stinkier the better, and a pour of Springbank 12!

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