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Louching Effect and Handling It

Hi Guys So this morning someone asked me about Orange Mampoer or Orange Brandy, and whether or not the peels or zest should be included in the mash or infused in some way to add more Orange Flavor. In my response I mentioned a couple of ways this can be done (vapor infusion preferably), things to avoid (the white pith that can make the alcohol bitter) and finally drying the peels or zest prior to use to avoid the Louching Effect. A couple of guys proceeded to PM me to explain what that is. Now many of you may have read in posts - or maybe at happened to you - that when you add water to the spirits to dilute it down to your target ABV%, the product becomes hazy. Now I'm not talking about the little bit of haze that comes from the thermic reaction between ethanol and water which disappears after a while, and I'm not talking about the haze created when you use normal water instead of Distilled or RO water to dilute, and the mineral salts precipitate out. Those are topics for other discussions. What we are dealing with here is the Louching Effect or Ouzo Effect, where a change in the concentration of the ethanol in the distillate causes oils to drop out of suspension, causing the product to appear hazy, sometimes even milky. This normally happens if you distilled too far into the tails or the "naloop" of the run, or even more commonly, when making Gin. The fact is that Louching is not necessarily a bad thing, as these oils, normally referred too as Fusel Oils, are what carries the flavor and aroma in our Spirits. So, the more oils, the more flavor, the better the product (hopefully - if they are the right flavors - see Fractional Distillation). The problem is that big brands have brainwashed us to expect spirits to be perfectly clear, and therefore people look down on spirit products with haze, thinking they are badly distilled and inferior. NEWSFLASH - in the past, ALL spirits were hazy, either because of the water containing mineral salts (which would also lead to sedimentation) or because of excess flavor. But today we don't understand that and we don't accept it, so people try to get rid of the haze. The most common way to accomplish this is chilled filtration, where you cool the distillate down (normally around -3 or -4) causing the oils to separate and congeal, and then they get filtered out through a paper plate filter. The problem with this - especially in a gin or fruit spirit - is that you remove the flavor along with the oils. After working your backside off to get flavor into the product, you go and filter it out. How does that make ANY sense? This video is a VERY short extract from our W4 - Infused Spirits Online Course (Gin and Botanicals) and also forms part of our C10 - Comprehensive Distilling Online Course, and it shows an alternative to Chilled Filtration, which gives you a clear spirit, without losing flavor and aroma.