By Ian Norris, Senior Sales Engineer
Today’s consumers are enjoying drinks that blend “innovation with premium products”, and because of that, cocktail culture and craft whiskey continue to surge in popularity. According to Grandview Research, the overall global whisky market size expects a compound annual growth rate (CAGR) of 6.4% over the next five years. This growth is driven by the consumer’s increasing disposable income levels and changing preferences.
Whisky, in particular, is known for its distinct flavors and glossy, clear appearance. So what happens when a whiskey pour appears cloudy in a glass?
What is Chill Haze?
Spirits such as whisky are very fragile and sensitive liquids. Water and alcohol levels in the spirit influence the solubility of turbidity inducing substances. Once a whisky cools - for example, if ice is added to a glass of the product - some of the compounds, specifically the esters and the fatty acids, stick together. The small particles that are formed give the spirit a cloudy or hazy appearance. This is referred to as chill haze.
Read more about analyzing your current process and making some changes can improve performance to achieve a cloud-free whisky.