With the use of caramel in whisky, colour has very little to do with the actual nose/taste.
Thing is, tasting notes aren't only used to say how the whisky is today, but also to compare it with previous versions you have tasted. This reminds me of a review of Highland Park 12 yr, in which a new bottle was shown next to an old one, with the old one being quite darker. The reviewer said this was most likely because they stopped using caramel (or at least lessened its use), which he obviously considered positive.
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