yeah. a barrier filtration is just filtering to catch large particles present in the spirit after maturation. most whisky will be chill filtered which involves chilluing the whisky to below 0deg C to precipitate out lots of the proteins and fatty acids that cause clouding when a whisky is cooled by people adding cold water or ice. they then filter the whisky through a fine membrane to remove these proteins and fatty acids, so the result is no clouding on the addition of ice or water in your glass. many people are against chill filtering as they feel it diminishes the flavour and body of the whisky. i think this is true to some extent, but not sure it makes a HUGE difference. probably more to body than taste........??