Not gay! lol. Ok well maybe men talking about "fruity notes" and "mouthfeel" is like partly gay-ish
Chill filtration removes many of the fatty acids that make the whisky more viscous and "buttery" feeling so depending on the base levels of fatty acids initially present in the spirit it can drastically improve the mouthfeel to forgo chill filtration.
A great example would be the Balvenie 15 year single barrel which is excellent and non-chill filtered vs the Balvenie 12 Doublewood which is. If you pay attention to just the mouthfeel alone it's a dramatic difference. They use a different base I believe and are obviously aged in a different way so it's not an exact apples to apples comparison but it gives a good idea of the concept anyway.
There's a reason many manufacturers have stopped chill filtering especially for their limited releases and higher end bottlings. The only reason they chill filter to begin with is so when scotch noobs drink it on the rocks it doesn't get cloudy.
