Instability in potable spirits. I.—Scotch whisky

Abstract

Instability in spirits is partly inherent, partly caused by contamination during maturation and partly due to bad filtration techniques. Instability occurs as deposition with metallic contamination and alteration of the pH to critical values. It is distinct from the formation of “inks”. Chill‐proofing is not sufficient in itself to provide a stable product if sufficient contamination occurs afterwards. Ion‐exchange in the H⁺ form removes an instability factor.