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To filter or not to filter...

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These are probably oligosaccharides and maybe proteins from the wood in the barrel. You said this was your longest aged product, is it also in used barrels? Used barrel aging shows this more, also exposed toasted oak, in our experience. New fully charred barrels don't tend to show this. The longer aging would mean more exposure to the wood extractives. You can remove it by chill filtering, if you don't want it.

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