tasting
Chill filtration
Chilling whisky to roughly 0 to −4°C and passing it through a fine filter to remove long-chain fatty acids, esters and proteins that would otherwise form a haze when the whisky is cooled or diluted.
Not a legal term
No whisky regulation in Scotland, Ireland, the United States, the EU or Japan defines this. It is a trade or marketing term, so it is only actionable if its use is actively misleading.
Often confused with carbon or charcoal treatment
Chill filtration is cold clarification for cosmetic stability. Carbon treatment strips colour and flavour compounds and is a different operation with a far larger sensory footprint.
Worth knowing
'Non-chill filtered' is an unregulated claim in every jurisdiction, and almost all whisky is filtered to some degree. Whiskies above roughly 46% ABV rarely haze, which is why the claim clusters at that strength.
Related terms
Last reviewed 2026-07-30 · All glossary terms