You may have come across the term “Non-chill filtered” (NCF) on the label of one of your whiskey bottles. The term does not really tell a lot, other than being something with filtration – and the “non-chill” part is confusing, at best. But, everything will become clear in a few moments, as you read on. During the distillation process, certain compounds are created in the whiskey, that has the potential to make the whiskey hazy when it is cold – or even when water is added to it. Those compounds include certain proteins and fatty acids esters (you do not

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If you have made it this far, you will know that almost all types of American whiskey products (more than 99%, based on volume) have been aged in wooden barrels. By law, the barrels must be made of oak. I am not sure that this rule applies to whiskey producers globally, but in the United States it is the rule. And why is that you may ask? As it turns out, oak has some amazing properties that make this sort of wood ideal for storing whiskey – and that is the reason why its use is governed by law. One

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Just like I mentioned in the previous lesson, I will only be able to scratch the surface on the topic of whiskey ageing in this specific lesson. I will however, cover some of the more technical details in the lessons that follow this one – such as “Barrel entry proof”, “Angel’s share”, “Devil’s cut” and many more. If you read the previous lesson, you will know that whiskey is technically whiskey, even before the ageing process has started. The whiskey is clear as water, at this point, since all the color is added to the whiskey by the oak barrels

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The lessons I make on this blog are meant to be consumed in 5-10 minutes. Given that whole books – and year-long training – is associated with the topic in this specific lesson, I have been a bit challenged on the above-mentioned constraints. I will therefore only be able to give you the very high-level details and there will be a ton of details I have left out. As a result, you will come across whiskey distilleries that do not follow the details below to the letter – but the method I am describing is close to what (pretty much)

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ABV and “Proof” are both measuring scales for alcohol content, and 1 ABV equals 2 Proof. So there you have it. At this point, you may think “This guy has lost his marbles. How can he write a post about something that can literally be explained in one sentence?”. I am with you, trust me, but I thought I would tell you a few little know things, that you may not have heard about before. Such as why the word “proof” was chosen and why bottles in the US often have both measurements on the bottles. Oh, yes, and then

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