You may have come across the term “Non-chill filtered” (NCF) on the label of one of your whiskey bottles. The term does not really tell a lot, other than being something with filtration – and the “non-chill” part is confusing, at best. But, everything will become clear in a few moments, as you read on. During the distillation process, certain compounds are created in the whiskey, that has the potential to make the whiskey hazy when it is cold – or even when water is added to it. Those compounds include certain proteins and fatty acids esters (you do not

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