Chill filtration is a method used in whisky production to remove certain compounds, such as oils, esters, and proteins, that can cause the whisky to become cloudy when it is chilled or when water is added. To achieve this, the whisky is cooled to temperatures close to 0°C (usually between -10°C and 4°C) and then pressure-filtered through fine meshes. This process is mainly used for aesthetic reasons, to prevent cloudiness in whiskies with an alcohol content below 46% ABV. The

“Cask strength” refers to whisky that has been bottled without any dilution at the natural alcohol level it had in the cask. Unlike most...