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Chill filtration


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CH
Charles M 🇬🇧 | 149 ratings Author Posted 25 Apr '17
I've got a few bottles of the lovely (Sunset) Captain Bligh XO, bottled at 40%, which have thrown a haze. Having bottled my whiskies at a minimum of 46%, I have never chill filtered before, but presume that Cpt Bligh hasn't either, hence why the haze is there. I have absolutely no problem with the haze, even if it does look less than perfect. Does anyone know whether chill filtration is common place in rum production and whether 46% is the magic number where it becomes (generally) unnecessary to chill-filter?
RO
Rob 🇮🇪 | 92 ratings Replied 25 Apr '17
Heya Charles, as far as I am aware for most commercially bottled rums its very common to filter them. However independent bottlers often dont filter their rums. When its not filtered, it will often state it on the bottle.
CH
Charles M 🇬🇧 | 149 ratings Author Replied 25 Apr '17
Rob, I'm on about chill filtration and stabilising the fats rather than taking out any floaters. When I bottle up a whisky, it gets run through a light filtering to sieve out the rubbish, but I don't chill the hell out of it.

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