Why Not Cold Filter?

Crystal clarity or unfiltered character? We know where we stand.

At Blue Ridge Distilling Co., we craft whisky that stands proudly in its natural state—flavor-rich, unfiltered, and deeply expressive. One of the ways we preserve that character is by not cold filtering our spirits. Also known as chill filtering, this common industry practice involves cooling whisky to near freezing and passing it through fine filters to remove fatty acids, esters, and proteins—compounds that can cause a slight haze when the spirit is chilled or diluted.

That haze? It's known as flocculation, and to us, it's not just harmless—it's beautiful. It’s a marker of authenticity and complexity. When you see a bit of cloudiness in your glass after adding a drop of water or a cube of ice, you’re witnessing the natural oils and flavor compounds coming alive. It’s a sign you’re drinking something real.

Cold filtering may make a bottle look more pristine on the shelf, but it often does so at the expense of flavor and mouthfeel. Those tiny molecules being stripped out during chill filtering carry the nuance that gives great whisky its soul. From creamy textures to lingering finishes, they’re part of what makes a dram memorable.

At Blue Ridge, we believe that every decision in the whisky-making process should enhance flavor, not diminish it. That’s why we go grain to glass using local, high-quality barley and limestone aquifer water, and let our whisky mature without shortcuts.

Choosing not to cold filter isn’t just a technical choice—it’s a philosophical one. It reflects our belief that whisky should be honest, bold, and connected to its origin. When you pour a glass of Defiant, you’re not just drinking whisky—you’re experiencing our full commitment to preserving the integrity of what we create.