tag:blogger.com,1999:blog-4015217478634912567.post4504341416692194036..comments2024-03-28T12:19:44.662+00:00Comments on Whisky For Everyone: Explain About ... Chill FilteringKarenhttp://www.blogger.com/profile/06641760335358932189noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4015217478634912567.post-62444859474521954812014-02-27T21:47:42.363+00:002014-02-27T21:47:42.363+00:00Really skeptical of the 46% barrier too. I've ...Really skeptical of the 46% barrier too. I've had > 60% Amrut Cask Strength cloud up with not a significant amount of cool water. But maybe whiskies will usually cloud up if cooled while below 46%, whether they were watered down or always below that strength. Any amount of water will break bonds between alcohol and congener, and begin the clouding.Anonymoushttps://www.blogger.com/profile/03247043040159619537noreply@blogger.comtag:blogger.com,1999:blog-4015217478634912567.post-17577533728890596342011-01-26T08:28:06.933+00:002011-01-26T08:28:06.933+00:00I'm not sure about the 46% ABV watershed. Tak...I'm not sure about the 46% ABV watershed. Take a look at Glenlivet Nadurra as an example - ncf at 54% odd, and still very cloudy.Patrick Lecleziohttp://www.whisky.co.zanoreply@blogger.comtag:blogger.com,1999:blog-4015217478634912567.post-21119458770110570102010-10-01T22:45:44.114+01:002010-10-01T22:45:44.114+01:00i think the choice to chill filter is very subject...i think the choice to chill filter is very subjective. some whiskys may do well do chill filter in order to remove much of the phenols and congeners that impart a harsher bite...but this can usually be remedied by simply aging it longer.<br /><br />still, i'd leave it up to the distiller to decide whether it tastes better with or without. it's all about taste to me. a messy dish can still be delicious, and so can a cloudy whiskey.chrishttp://doctorbyday.comnoreply@blogger.comtag:blogger.com,1999:blog-4015217478634912567.post-77940219609539797052010-03-17T17:07:05.197+00:002010-03-17T17:07:05.197+00:00along with the proteins, etc, a steroid in the bar...along with the proteins, etc, a steroid in the barrel isn't soluble at low temperatures. so when poured over ice, the whiskey gets a chill haze. to remove the particulate that occurs at 0C doesn't have to be a mesh under pressure. sub micron cellulose based depth media w/o pressure will remove the particulate matter.Anonymousnoreply@blogger.com