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This topic has appeared in the trending rankings 1 time(s) in the past year. While it does not trend frequently, its appearance suggests a renewed or concentrated surge of public interest.
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Chill_filtering entered the ranking for the first time today at position #. This is its highest position ever recorded.
This topic has appeared in the English Wikipedia rankings 1 time. It first appeared on 2026-05-18 and was most recently seen on 2026-05-18.
Chill filtering is a method in whisky making for removing residue. In chill filtering, whisky is cooled to between 5–10 °C (41–50 °F) and passed through a fine adsorption filter. This is done mostly for cosmetic reasons — to remove cloudiness — however by many whisky drinkers it is thought to impair the taste by removing the details which differentiate between the many distilleries. It is only necessary for whisky that's bottled below 46.3% percent alcohol, as the cloudiness does not occur at or above this concentration.
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