What causes white floating bits in non-chill-filtered tequila, and is it a quality issue?

White floating bits in non-chill-filtered tequila are **not a quality or safety issue**—they're a natural consequence of the filtration choice.

**What's happening:** When tequila hasn't been chill-filtered, naturally occurring **fatty acids from the agave** can precipitate and crystallise in cold temperatures (particularly in UK storage or during Atlantic transit). These appear as small white or pale blue floating particles that dissolve immediately when you shake the bottle or warm it up.

**Key points members shared:** - **Chill filtration removes these fats**, which is why chill-filtered spirits don't exhibit this. However, members noted that **non-chill-filtered spirits retain more flavour** because those fats carry aromatic compounds—this is how tequila was traditionally made and consumed in Mexico (where temperatures never drop enough for precipitation). - The issue is more common with **lower ABV liquids**. - Members distinguished this from actual quality problems: a luxury non-chill-filtered brand experiencing this is normal; cheap tequila with additives might show sugar crystallising instead, which is different. - One producer noted they experienced this with their first batch before acquiring chill-filtration equipment, and confirmed the particles are purely agave fats, not contaminants.

**What to do:** Simply shake the bottle and the particles will re-dissolve. No action needed. The taste is unaffected.

**Caveat:** Some consumers unfamiliar with non-chill-filtered spirits may mistakenly believe something is wrong with the product, so transparency on labelling or in sales conversations helps manage expectations.