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Breaking News: Arizona Micro Distiller Revolutionizes Craft Whisky With Cold Filtration — Dramming
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Breaking News: Arizona Micro Distiller Revolutionizes Craft Whisky With Cold Filtration

by Oliver Klimek on June 14, 2013

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.

{ 9 comments… read them below or add one }

Steffen June 14, 2013 at 8:17 am

The view on coldfiltration is somewhat different in America

When visiting a bourbon distillery the first place they take you is often the warehouse. I wish it was like that in Scotland

At one distillery it was their chillfiltration plant, which they don’t try to hide, but are proud of

I like the honesty factor here. In Scotland it’s kind of not spoken off



Oliver Klimek June 14, 2013 at 8:19 am

It certainly is interesting to see such a device in action 🙂


bacchus June 14, 2013 at 9:44 am

I guess they’ll be bottling in colorless glass bottles, which big companies can’t afford to use…
You see, the light through the glass will induce some chemical reactions so that the whisky colour will be closer to the setting sun over the Arizona desert. And that’s better. True story.


Hudson Huron June 14, 2013 at 10:05 am

ZOINKS! Will they figure out some method of continuous distillation next?! Perhaps using some sort of activated carbon device to smooth out the flavors even more! What a wonderful world we live in.


Brother Juniper June 19, 2013 at 7:18 pm

Some days you just want to go jump off a bridge.


Jeff June 24, 2013 at 8:45 am

This is a great illustration of the contempt which many producers have for consumers’ intelligence: anything to put into a press release – which is why there should be no mercy shown on “feel-good” industry promo stories: whisky isn’t just a hobby, it’s a multi-billion-dollar industry which needs real and knowledgeable journalism and tough questions to be asked, not just gladhanding.


Mike Phillips July 12, 2013 at 8:32 pm

Hmm…wouldn’t chill-filtration remove some of the flavoring of the whisky?

My understanding for whisky tasting is that chilling whisky or using ice is discouraged in part because the cold temperatures will remove some of the flavorings.

Wouldn’t chill filtration cause the same problem?


Oliver Klimek July 15, 2013 at 12:54 pm

You may not have noticed that this article is satirical 😉


Mike Phillips July 16, 2013 at 11:13 pm

Whoops, guess not 🙂


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