hpulley wrote:Cask strength whisky can be chillfiltered. I'm not sure it will work as well as the congeners may have different precipitation temperatures depending on their concentration. Its been too long since I took chemistry classes...
If the cogeners had a different precipitation temperature, you chould just change the temperature at which it's fitered? Assuming the whole lot doesn't freeze at that temperature, that is.
It sounds to me like these fats are dissolved in the alcohol, because clouding takes place at a lower alcohol concentration.
I think the soponification of filtered whisky fats might also be a good business idea, although I've heard the filters used are partly composed of fish sclaes... This could be rubbish, of course.