Chill filtration is a method used in whisky production to remove certain compounds, such as oils, esters, and proteins, that can cause the whisky to become cloudy when it is chilled or when water is added. To achieve this, the whisky is cooled to temperatures close to 0°C (usually between -10°C and 4°C) and then pressure-filtered through fine meshes. This process is mainly used for aesthetic reasons, to prevent cloudiness in whiskies with an alcohol content below 46% ABV. The

A mash tun is a cylindrical vessel, usually made of stainless steel, used during the whisky-making process to mix the grist (ground...

Peat is a type of compacted organic matter (primarily mosses and plant material) that forms over thousands of years in waterlogged areas....

The "angel's share" refers to the portion of whisky that naturally evaporates from a cask during maturation. As whisky ages in oak...