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Hi, The caramel that some expressions have on it to get a darker colour, just give them colour or also give them sweet flavour? So is really caramel (cooked sugar) or is just caramel colorant from the chemistry industry? Thanks.
The colorant used in whisky is E150a, and it is, as you suggested, prepared by heating sugar. The industry says that the taste can't be detected, but some people would argue with that view, especially at high concentrations (i.e. think orange marmalade glow). My biggest gripe with E150a is that it obliterates any chance of determining the relative cask influence by viewing the whisky in the bottle.
"DaFin" wrote:So is really caramel (cooked sugar) or is just caramel colorant from the chemistry industry?
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