А вие как предпочитате уискито – филтрирано, „мътно“ или в чаша пред вас? 🙂
Chill filtration
Have you ever noticed, that some whiskies become cloudy when add water into them? And have you ever noticed, that some whiskies stored in cool place get precipitated on the bottom of the bottle and there are superimposed unknown particles? There is nothing unusual in this phenomenon and the answer is in the technology of the so called „chill filtration“. Explained in simple words, the technology of chill filtration is purification process of the whiskey.
When this deposition of particles can be observed? In whiskey with an alcohol content of 46% or less. The cloudiness or „haze“ is due to the substances, primarily proteins and fatty acids contained in the whiskey as a result of the distillation or the aging in barrels. The chill / addition of water unlocks this effect, which many people found to be unacceptable. To meet their expectations, whiskey manufacturers has introduced in the technological chain and the process of chill filtration, in which single malt whiskies and blends are being cooled to 0 °C and -4 °C respectively. Then, a high pressure influences upon the liquid, whereat it passes through a series of filters at a certain speed, until the desired result is achieved. As you might have guessed, the slower speed and more filters lead to „cleaner“ whiskey, at the expense of rising the price. Whether this process affects the taste of whiskey or not – no one can say with certainty. The process has as supporters so and opponents, preferring it in „raw“ condition. And how do you prefer your whiskey – filtered, „cloudy“ or in a glass in front of you? 🙂
