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Barrier Filtration

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Barrier Filtration

Postby BruceCrichton » Thu Nov 24, 2005 3:19 pm

What is barrier filtration and how does it differ from other forms of filtration?

I ask because Laphroaig Quarter Cask says that it is barrier filtered.
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Postby GreyArea » Thu Nov 24, 2005 4:01 pm

I think (but I could be wrong) that it's a coarse filter used to remove large particles, ie removing wee bits of wood and charcoal from the fluid. Shouldn't affect the flavour.

Jim
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Postby The Fachan » Thu Nov 24, 2005 4:02 pm

Bruce,

I assume its a name for the filtering done straight after dumping before the liquid goes into holding tanks.

Regards

Ian
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Postby BruceCrichton » Thu Nov 24, 2005 4:43 pm

I assume all whisky is barrier filtered, even non-chillfiltered ones like LQC?
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Postby mar_mcdo » Thu Nov 24, 2005 4:46 pm

yeah. a barrier filtration is just filtering to catch large particles present in the spirit after maturation. most whisky will be chill filtered which involves chilluing the whisky to below 0deg C to precipitate out lots of the proteins and fatty acids that cause clouding when a whisky is cooled by people adding cold water or ice. they then filter the whisky through a fine membrane to remove these proteins and fatty acids, so the result is no clouding on the addition of ice or water in your glass. many people are against chill filtering as they feel it diminishes the flavour and body of the whisky. i think this is true to some extent, but not sure it makes a HUGE difference. probably more to body than taste........??
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Postby BruceCrichton » Thu Nov 24, 2005 4:55 pm

LQC says that it is non-chillflitered on the bottle.

Wonder why they felt the need to say that it's barrier-filtered?
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Postby Lawrence » Thu Nov 24, 2005 6:23 pm

As has been said above barrier filtering removes any bits of wood char and other undesirables and does not affect flavour. It's a good thing.
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