 This is done mostly for cosmetic reasons – to remove cloudiness – rather than to improve taste or consistency.Chill filtering prevents the whisky from becoming hazy when in the bottle, when served, when chilled, or when water or ice is added, as well as precluding sedimentation from occurring in the bottles.It works by reducing the temperature sufficiently so that some fatty acids, proteins and esters (created during the distillation process) precipitate out and are caught on the filter.