Some sensational whisky news is coming out of the Arizona desert. Arizona Distilling Co. which is based in Tempe right next to Phoenix treats their Copper City Bourbon with a revolutionary process called Cold Filtration. A local news report quotes co-owner Jon Eagan:
“Because we’re micro Jason [the distiller] has the ability to do certain things that a giant producer can’t do efficiently like we can do with the smaller batches to make it a little bit smoother.”
“That smoothness is specifically attributed to the cold filtering which distillers Grossmiller and his partner Matt Cummins use to process the bourbon. It also helps the aesthetic of the bourbon by retaining its translucence even when iced”, the news report carries on.
You never stop learning in the whisky world. Cold aka chill filtration supposedly is too unefficient for big whsky companies. It can only ever truly shine in lovingly hand-crafted booze with carefully locally sourced ingredients. Someone better go and tell that to Diageo and Brown-Forman.
But the first Arizonian whisky distillery in eons has yet another ace up its sleeve: a rye whisky that goes to the extreme limits of the US whisky regulations by including wheat in the mashbill. This truly is the New Frontier of whisky.