Many distillers used amber bottles to cover up any haize that developed. We use several filtration systems as well. While plate and frame filters have been the standard in the spirits business, the ultra deep filtration systems used by the wine guys are becoming more popular with spirit producers who do finish filtration. June 9, at pm. An excellent article and informative as always.
As an initiate bourbon collector, I base many of my purchases on reading your tasting notes, the mash bills used, the ages given or assumed and the barrel characteristics char degrees and perhaps reused port, sherry etc. The filtration systems used and to what extent the whiskey is filtered adds yet another consideration to how the bourbon will taste. Personally, I would prefer bourbons that are less filtered than more; wanting to experience the spirit as directly from the barrel as possible, cloudy or not.
Reading each label carefully does not always inform the amount or type of filtration. Would you like to see this information on each label of whiskey? Filtration is not a bad thing. There are certain whiskeys that real do benefit from filtration by removing a lot of bitter tannins. As far as what to look for on a label, stay tuned. I am working on a blog on the subject by request from Rosemary. June 11, at pm.
Is it possible to separate the fats from the whisky by mere carbon filteration without subjecting it to chill filteration. This site uses Akismet to reduce spam. Learn how your comment data is processed.
Enter your email address to follow bourbonveach. Email Address. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Search for:. Like this: Like Loading Michael R. Those bottled at Some distilleries employ both methods. They may use chill filtration on flagship bottlings, but skip it for special editions if a richer profile is desired. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast.
Though whiskey gets most of the attention when it comes to chill filtration, the non-chill filtered movement spans brandies , rums and even a handful of white spirits like gin. Many experts say the big benefits of chill filtration are shelf stability , visual appeal and consistency. Some countries have specific requirements about clarity in spirits, so producers with global distribution may use chill filtration with those markets in mind.
Chill filtration keeps that floc and haze out of the product and ensures that it visually looks good. At Mount Gay Rum in Barbados, the core range of products employ chill filtration, while limited editions do not. Those that opt against chill filtration say that forgoing the technique yields a more expressive, flavorful spirit. There is even a slight tendency with weakly matured Whiskies for chill-filtration to have a positive effect on the taste.
These figures hold - to say the least - explosives for a whole industry! The principle "I only drink non-chill-filtered Whisky " is hard to rethink, as it means that you are denying yourself some of the really good Whiskies. At the end of the day, the chill-filtering issue is probably more of a philosophical one. In the past - before the refrigeration machine invented by Carl von Linde in was widely used - you couldn't cool, so you couldn't filter.
The question now is: Do you want to go back to that time with your taste and reject modern technology? Of course, this would also have disadvantages, because after all, people did not live that long in the past. On the other hand, the more alcohol we drink, the less long we live - and whether the Whisky is chill-filtered or not - is most likely irrelevant in this respect.
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