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How to Use Chill Filtering for Extra Clarity
THE SUBJECT of chill filtration is viewed as a negative by some who want the most natural products possible. Another contentious issue is whether chill filtering a whisky effects the taste. Those against it are convinced that the removal of the natural fatty acids, esters and proteins alters the aroma, flavour and characteristics and leaves…
Four Ways to Use Oak in Your Spirits
ALL DARK ѕріrіtѕ (rum, whisky, bоurbоn, brаndу etc), whеn mаdе using traditional methods (and also using sugar washes), аrе water-clear when thеу соmе оut of thе ѕtіll. The spirit іѕ then stored іn оаk bаrrеlѕ tо mature. Uѕіng оаk results in a darker соlоur, ѕmооthnеѕѕ аnd еnhаnсеd flаvоur in thе fіnіѕhеd spirit.
What’s the Difference Between Natural Snobs and Natural Ingredients?
OFTEN WHEN the subject of adding spirit essence flavours to clear spirits is raised near devotees of the “all natural” school of thought, you’ll hear someone turn their nose up at spirit essences because they’re “not natural”. This actually couldn’t be further from the truth… at least at Global Flavors.
Should We Bother With Carbon Filtration and Polishing Spirit?
A QUESTION I’m often asked is about the importance of carbon filtration in the distilling process, so I found an article which covers it pretty well. The short answer is, if you’re using turbo yeasts, you’ll need it; if you’re using Global Express Fast & Clean distillers yeast, you don’t need to.