Ralfy
- Chill Filtration Part Two
When I added water to this, because it's cask strength Laphroaig, I don't want to burn my tonsils out, do I? So, I added water. A fair amount of water. Two teaspoons full of water. And immediately, I'm going to hold it up on the card so you can clearly see it: you get this rich, viscous, cloudy, misty scotch mist. And it smells beautiful. It smells minerally, and licorice and deeply smoky and fabulous. And it's been un-chill filtered.
Ralfydotcom
- The Chill-Filtration Goblin!
I will be going into a little more depth about chill filtration because in a recent review of the most recent bottling of cask strength Laphroaig. Batch number twelve, edition number twelve. Bottled in February of two thousand and twenty. I commented that it was chill filtered and I was wrong because I was looking at the glass rather than reading the blurb on the back of the label. I'll come back to that shortly.
