Cold filtration
The cold filtration consists in precipitating the fatty-acids with low Température to clarify the Whiskey and to prevent which it does not disturb when one adds to it Glace or Eau.
This very widespread practice is appropriate well for the Blend S of everyday consumption, but is problematic for the individual malts. Cold filtration has indeed as disadvantages of removing the whiskey from many of its Arôme S most subtle and of thinning down its texture.
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