For CLASS Magazine online at DiffordsGuide.com, I wrote an article about filtration in spirits. This was based on the research I did for my talk on the subject at the Manhattan Cocktail Classic earlier this year.
Don't Forget the Filtration Factor
By Camper English
Nearly every spirit undergoes some sort of filtration, yet we rarely acknowledge it as part of production. But filtration makes vodka what it is today, practically defines Tennessee whiskey, is the standard in making white rum, and is changing the look of tequila. Filtration is important.
Generally speaking, filtration refers to the mechanical process of passing a liquid or gas through a medium that keeps out solids of a certain size. But in spirits, we include carbon filtration (sometimes called carbon treatment) as filtration too. Carbon filtration works differently: by absorption, the adhesion of particles to a surface, like flypaper.
I researched filtration in spirits for a talk at this year's Manhattan Cocktail Classic. While I can't claim category-wide or hands-on expertise in this matter, I spoke with several industry sources who know their stuff. Consider this an introduction to the subject.
The article covers filtration in vodka, rum, tequila, whisk(e)y, and cognac. I hope you'll find it interesting. Get the full story here.