Chill-filtration: A method of filtering whisk(e)y employed to remove residue and a cloudiness which appears when the spirit reaches lower temperatures. Chill-filtration involves chilling the spirit to between -10 and 4°C and then passing it through a very fine filter. At such temperatures the fatty acids, proteins and esters compound as large clumps which are too large to pass through the filter. This method is highly controversial for it is said to remove flavour and body from the whisk(e)y.
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