Nick Brown wrote:He also said that they had arrived at the strength of 46% for bottling not because of optimum flavour but because that was the strongest you could do unchillfiltered whisky without it going cloudy....Personally, I would judge a whisky by how it tastes, rather than on whether it is or isn't chill filtered. I bet unchillfiltered Dufftown is still nasty!
You mean weakest, of course. And that is true, although it's not a hard-cut line--I suspect 46% is the lowest "safe" strength. I saw a bottle of unchillfiltered Bladnoch at 40% at the distillery that looked like an unfiltered weissbier.
A nasty malt is a nasty malt, and refraining from chillfiltering won't make it a good one, but in my experience unfiltered malts are very definitely superior, generally speaking. It may not be so in all cases, but it would take some persuading to convince me that any single malt would be better off chillfiltered.