Science and Whisky! Does caramel coloring make a difference?

Caramel in whisky. Does it make a difference? Well there’s been a world-wide internet experiment to see if it does. Here’s some of the results…

What Tastes Good

Single malt Scotch whisky comes in a beautiful range of colors: warm goldenrod, deep russet, bright dandelion. Thanks to the variety of casks used to age whisky, the length of time the spirit spends in them, and the various mixtures of different casks to create the final product, the palette available to Scotch drinkers makes a lovely sight. Check out this color bar with its whimsical, somewhat confusing names (I never realized there was a difference between yellow gold and old gold).

But did you know that some Scotch whisky contains an additive coloring called E150a? Many whisky lovers believe this so-called “caramel coloring” impacts the flavor of the spirit, but producers who use it insist it does not. A few months ago, in an effort to provide some evidence one way or another, Johanne McInnis, the Whisky Lassie and one of half of The Perfect Whisky Match, planned…

View original post 1,523 more words

Advertisements

About whiskysheffield

Society for Whisky drinkers and malt enthusiasts in Sheffield.
This entry was posted in Uncategorized. Bookmark the permalink.

One Response to Science and Whisky! Does caramel coloring make a difference?

  1. Susannah SB says:

    Thanks for the reblog! It was a fun, and confusing, experience. There were other participants and perhaps they’ll share their results soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s