Was ist Kältefiltration?
Das ist der Prozess, eine alkoholische Flüssigkeit auf ca. –1 °C zu kühlen und durch einen Metall- oder Papierfilter zu geben. Dabei werden bestimmte Bestandteile entfernt, die den Whisky trüb aussehen lassen.
Was bedeutet bei Whisky Kühlgefiltert?
Whisky wird normalerweise kühlgefiltert, um eine Trübung bei niedrigeren Temperaturen zu verhindern. Whisky wird oft kühl gefiltert, um eine Trübung bei niedrigeren Temperaturen zu verhindern.
Welche Whiskys sollte man haben?
Qualitätsmerkmal Single Malt?
- Dalwhinnie 15 Years – klassicher Malt.
- Aberfeldy 16 Years – flüssiger Goldschatz.
- Aberlour 12 Years – Highlands-Speyside-Whisky.
- Glenfidditch Project XX – 20 Köpfe = ein Single Malt Whisky.
- Glenfarclas Springs – einer vom Dreigestirn.
- Ardbeg Uigeadail – opulente Raucharomen.
Do I need to chill filter my whisky?
There is another solution that removes the need to chill filter your whisky in the first place: raise the strength to about 46\% abv.
Why does whisky get hazy when chilled?
In whiskies lower than about 46\% ABV (some distillers believe the threshold is slightly higher), these chemical compounds create a cloudiness, or haze, when the whisky is chilled. The haze doesn’t pose any hazards to those who drink it, but for aesthetic reasons most distilleries choose to filter it out using a process called chill-filtration.
What is chill filtration and how does it affect your Scotch?
Nobody, clearly, wants that – least of all the owners of the biggest-selling blended Scotch brands. Chill filtration is a means of preventing this – in effect, it recreates the potentially unfortunate ‘haze’ moment, then strips that haze out and prevents it from re-forming. What is this haze?
What is chill-filtration and how does it work?
Especially since chill-filtration is a time-consuming and costly business: you need temperature control equipment, filters, manpower, energy and time. How does chill-filtration work? The Whisky must first be cooled down to 0-4° C. Some producers even cool it down to -10° C, which makes the Whisky even less prone to cloudiness.