Separates two often-conflated post-maturation operations. The source acknowledges unresolved debate around chill filtration’s sensory effects. The protein-only haze explanation and 46 percent threshold are oversimplifications. The informal Michter's samples do not establish a general sensory effect of chill filtration.
The bottling chapter examines how post-maturation processing can still alter the experienced whiskey.
Bryson treats filtration as selective removal that may reveal or suppress sensory elements, while proofing with water changes volatility, aroma emphasis, heat, texture, and intended use without creating new congeners.
PDF sheet 277
PDF sheet 271
chap. 14, “Proof, Package, Bottle,” filtration and proofing discussion
2026-09-29 fresh full-source text and visual review: supplied 2025 PDF, 368 sheets. Body and properties reconciled to the checked PDF range; these are not print page numbers. Verified means source fidelity, not independent validation of the source's claims. Prior locator history: 2026-09-16: Reader locator verified by chapter/section; internal retrieval starts at PDF sheet 270, relevant chapter/section coverage through sheet 287. Page is an internal PDF coordinate, not a printed page. Previous locator PDF p. 220–PDF p. 223 is superseded. This verifies the location, not independent accuracy of all source claims. Earlier notes: The stated page range was checked against the full extracted text; representative pages were also visually checked against the rendered PDF on 2026-08-26. This record paraphrases the source and preserves its scope.
Evidence
Bryson treats filtration as selective removal that may reveal or suppress sensory elements, while proofing with water changes volatility, aroma emphasis, heat, texture, and intended use without creating new congeners.
Locator
Locator type: Page
Start: PDF sheet 271
End: PDF sheet 277
Source section: chap. 14, “Proof, Package, Bottle,” filtration and proofing discussion
Coordinates refer to the supplied 368-sheet 2025 PDF, not print pagination.
Context
The bottling chapter examines how post-maturation processing can still alter the experienced whiskey.
Annotation
Separates two often-conflated post-maturation operations. The source acknowledges unresolved debate around chill filtration’s sensory effects. The protein-only haze explanation and 46 percent threshold are oversimplifications. The informal Michter's samples do not establish a general sensory effect of chill filtration.
Verification
Status: Verified
The stated page range was checked against the full extracted text; representative pages were also visually checked against the rendered PDF on 2026-08-26. This record paraphrases the source and preserves its scope.