As we all know, whiskey is usually brown, but how does whiskey achieve its dark complexion? Does that happen naturally? For the most part, the color of whiskey is determined by the aging process, as well as the level of char on the barrel it’s aged in. Simply put, the longer a spirit is aged, the browner it will be.
However, that is not always the case. Used barrels, for example, often fail to impart much color, a problem when consumers instinctively equate dark color with older age and bigger flavor. Many companies bridge that color gap by turning to good old fashioned science, and the addition of whiskey caramel coloring.
What is Whiskey Caramel Coloring?
For whiskey, caramel coloring is a product of burning sugars like fructose and glucose until they have turned into a beautiful, dark syrup. The most common version of caramel coloring is E150 (European nomenclature) or Class 1 (U.S. nomenclature). It is manufactured in the United States and Europe, and comes in four different classes (A through D). The type that is used most frequently for whiskey production is E150a, since it doesn’t have any harmful chemicals or residue such as sulfates or ammonium.
Why is Caramel Coloring Used?
The only reason companies use this color additive is for consistency between batches. For the most part, only a relatively small percentage is used, so there should not be an effect on flavor. However, some people insist that E150a affects the taste. Regardless, most brands that employ it use it for color, not flavor.
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Who Uses Caramel Coloring?
So is caramel coloring a bad thing? Does it affect whiskey in any adverse way? For now, it seems that this additive is only harmful with regards to customer perception. Especially since many Scotches use it, it can give the appearance of reducing quality while still charging a premium. If you spend $100 on a high-quality bottle, you don’t necessarily want to know that the company added food coloring to make it look better. As far as taste is concerned, however, that doesn’t seem to be affected that much, despite the fact that some whiskey lovers may claim otherwise.
And if you want to avoid the controversy altogether, stick with straight American bourbons and you’ll do just fine.
