If the whisky is reduced to a low temperature or stored in
very cold conditions it may become cloudy. but this
cloudiness will disappear when the whisky is brought
back to a normal temperature. It has been found that when
whisky is actually chilled to temperatures below
freezing-point the cloud formed becomes a deposit and if
this is filtered off. the whisky will then retain its
brightness under all conditions of temperature.
Unfortunately. the removal of the deposit produced by
very low temperatures also entails the removal of some
of the flavour.
© SWA 1995