The Science of Whisky Filtration: Understanding Chill and Non-Chill Methods

Distilled spirits contain diverse substances from their raw materials and the barrels used for ageing. These substances include fusel oils, fatty acids and their esters. When water is added, these water-insoluble compounds form micelles, causing turbidity, also known as chill haze. This chill haze forms more commonly in brown spirits like whisky. This effect is particularly prevalent in brown spirits, such as whisky, where interacting these alcohols and acids with water can lead to a cloudy appearance under specific temperature conditions. The chill haze can be affected by several factors, including the specific ingredients used in production, the aging conditions, and the temperature at which the spirit is served or stored.

To meet consumer demand for clear spirits and to prevent chill haze formation after bottling, most brown spirits undergo a process that involves chilling the spirit to temperatures below 0 °C (32 °F). This forces the chill haze to form, which can then be removed by filtration—one of the most challenging and essential steps in the production process.

This webinar will also cover the following topics:

• Chill filtration techniques that have evolved to remove chill haze from beverages effectively.
• Non-chill whisky filtration, providing a broader perspective on available filtration options in the industry.
• Essential whisky filtration practices that ensure the highest quality and clarity in your final product.
• Innovative solutions and modern filtration processes that can address production challenges.

This session promises to enhance your understanding and appreciation of the complexities involved in spirits filtration.

Watch this on-demand webinar for more information.