Let’s talk about filtration.
I’ve recently received questions from our customers regarding cloudiness or sediment in their Tasmanian Malt bottles.
In short, this is a completely natural occurrence in our product and your product is absolutely fine to consume.
For more information, keep reading.
To explain it, I will quickly go through some of the processes employed by distilleries below.
All malt-based spirits have naturally occurring oils and fats. These provide a lot of the flavour, character, and finish of a the spirit. When a cask is decanted and diluted these particles become more visible to produce a cloudiness, and in some cases, sediment. Often these are more pronounced if the spirit is cold, and can be more prominent if you’re adding ice to your spirit.
Some large distilleries use a filtering technique known as chill-filtering to remove these particles to produce a clear spirit. Most craft distilleries avoid implementing this filtering technique to preserve the flavour and texture of their whiskies and use another process instead called flocking.
Flocking is a process where the spirit is decanted, diluted and left to rest for an undetermined amount of time allowing the heaviest particles to sink to the bottom of the vessel where they can be separated before bottling.
For Tasmanian Spirit Company to produce a spirit that is as natural and unfiltered as possible we decide against chill-filtering and/or flocking our spirit.
This means that we can bottle a spirit that is as natural and raw as possible to ensure it captures the most flavour. We’re producing our Tasmanian Malt using the best Tasmanian Malted Barley and water available and want to preserve that in the flavour and texture of our bottled product.
After More information? Head back to the contact page and send us an enquiry.