Leaderboard

Blackstrap is going to be problematic, it is a concentrate waste product that could contain any number of compounds or minerals likely to floc or settle, including potential clarifying and flocculation agents added during the sugar manufacturing process that end up in the blackstrap. Macerations can be problematic at low proof, fats or oils can come out of suspension and solidify, flocculate, etc. Sugars can often have anti-caking agents added to them that, depending on where you live, don't need to be disclosed. These can fall out over time. Even though your filtration is on the high end at .45 micron, we're talking about compounds far smaller than that. Moving from .45 to .1 would likely have zero impact. You could consider chill filtration during production, but again, if the issue is high mineral content (calcium or magnesium in blackstrap, your water, liquid sucrose, etc) - .1 micron is big enough to drive a truckload of ion through. I'd put my money on the blackstrap, because that's essentially a giant wildcard. I'd say maceration as the second.

Here Is an article that was just published on The Spirits Business website. American single malt: what’s the delay?