How to Resolve Haze, Cloudiness and Sediment in Reduced Whisky

Food & Beverage

Distillers around the world know how important it is to resolve haze, cloudiness and sediment in their end product.

Whisky connoisseurs would look at a few aspects before they judge a bottle of whisky. Each of the following factors is equally important to achieve good quality – complexity, type, appearance, aroma, taste and finish.

However sometimes there could be spoilers like cloudiness and sediment in the bottles following whisky reduction with purified water. It is known that these are most likely results of fatty acid, esters and proteins after the alcohol has been reduced and stored at low temperature that allows the above substances to clump together.

A whisky that is 46% ABV or lower and hasn’t gone through chill filtration could also go cloudy when cold water or ice is added.

To overcome these issues, distillers are using chill filtration involving physical removal using a media, as a solution to remove fatty acid, esters and proteins to ensure that the whisky produced by them will keep exceptional quality and appearance.

Premier Pleated Polypropylene Cartridges from Fileder Filter Systems provide remarkable large surface area of media, excellent flow rates and high efficiency that enable spirit producers and bottlers to ensure that all substances that can spoil the appearance of their drink are removed.

The 4 layers used to construct the pleat pack of media, offer depth characteristics and when combined with the precise classification of the 98% efficient main filtration layers, offer high dirt holding to optimise service lifetime.

The Premier Pleated ranges provide exacting classification for targeted particulate removal, with a wide variety of end-caps, lengths and configurations available, ensuring dependable and adaptable solution for distillers.