Why your booze has a haze.

[Rocky_Creek]

This is Booker Noe on filtration.

"Depending on the small batch blend, each bottling of Booker's has a slightly different strength of alcohol, averaging between about 121 to 126 proof. It has a clean, big flavor with spice and fruit in there. Now, most bourbon distilling processes are pretty similar to ours. It's what happens afterwards that makes a helluva difference. Other whiskey producers filter their products through activated charcoal or, in the case of Tennessee, leech it through maple charcoal before barreling. But this takes a lot away from the natural product, I feel. The reason for filtering and chilling is to help make a whiskey sparkle at a lower proof. As you reduce alcohol levels, the dissolve tends to coagulate and flock out at warmer temperatures, becoming a little hazy like the "mother" you sometimes see in vinegar and wines. It won't hurt you, but it doesn't look clear and shiny. So, with lower proofs, you are sacrificing flavor for pretty. But I was always taught the proof of the puddin's in the eating. And, in any case, at 125 proof, I guarantee you that your bourbon's going to shine with that beautiful clear amber barrel color at any temperature. Also, it's half again as strong as regular Beam, like buying a horse-and-a-half I like to tell people. Anyway, unfiltered Booker's is the only true barrel liquor that I know of. There's a certain group of consumers who're really into big flavor and things and know what taste is all about. "

What causes haze is protiens. This is part of the flavor. If the booze is below 86 proof and has not been filtered with activated charcoal it will develop a haze at low temperatures. If you filter with activated charcoal you remove the haze and some of the flavor. Solution, leave it at 100 proof or so. Booker knew Bourbon.