Aidan wrote:Chill filtration is an industrial process designed to remove esters in whisky which could form hazes and deposits when stored at low temperature. The principal components responsible for this occurrence are the ethyl esters of lauric, palmitic and palmitoleic acids.
MrTattieHeid wrote:Mr Picky here: Jim, I would prefer to see a term such as "artificial coloring" (or "colouring", if you prefer) used rather than "caramelisation" (or "caramelization"), as the latter specifically describes the reaction of sugars to heat, rather than what you intend. Forgive my pickiness; all for the sake of (oh irony) clarity, you understand.
Saul wrote:Just a little followup question again. So, if I take the unchillfiltered cask strengths of lets say Laphroaig and Glenmorangie and water them down to the strength of the standard bottlings, should I be able to taste or feel the difference? If not, why?
Jim wrote:Get a grip man, is this forum about Whisky? or is it about spelling and pedantry?
Lawrence wrote:There's two uses for the word spelling?
MrTattieHeid wrote:Lawrence wrote:There's two uses for the word spelling?
Well, sure, as in "Youkilis has replaced Mueller at third base and Millar is spelling Mientkiewicz at first." (No mean feat, that.)
kallaskander wrote:Hi there,
Mr T would you please convey my compliments to Mr Picky and tell him that he is welcome to supervise me grammar and spelling anytime. As long as he does not try to supervise the content of my posts I can live with him and his interventions.
Hope it is the same with you. You are so much closer to him.
Saul wrote:..........At cask strength the whisky will turn cloudy when water is added, but what do they do when they offer whiskies at 46% that has not been chillfiltered? Haven't these whiskies been watered down? Why aren't these whiskies cloudy?
Saul wrote:But how does the distilleries water down their whiskies from cask strength if they don't chillfilter it?
An Ardbeg cask strength will turn cloudy if you add water to it, right? So how does the destillery get the whisky to 46% without making it cloudy?