The colouring added to whiskey is known as E150a, or spirit caramel. This additive is also used in other products such as cookie-type biscuits and even pet food. It is interesting to note that there are six different E150 colourings, each one progressively darker in colour.
As an expert sommelier and brewer, I have come across E150a in my line of work and it is a topic that sparks curiosity and concern among whiskey enthusiasts. Many people have the sentiment that darker whiskeys are older, more flavoursome, and therefore of better quality. This belief stems from the association between age and darkness in whiskey, as well as the assumption that more flavor compounds have been developed over time.
However, it's important to understand the role of spirit caramel in whiskey production. E150a is primarily used as a coloring agent to achieve a consistent and appealing visual appearance. Whiskey can vary in color due to factors such as the type of cask used for aging, the length of aging, and the natural variations in the raw materials. The addition of E150a allows producers to maintain a desired color profile, ensuring that consumers receive a consistent product.
While some may argue that the use of E150a is a way to mask inferior quality whiskeys, it is essential to remember that the color of whiskey does not solely determine its quality or flavor. The taste and aroma of whiskey are influenced by a multitude of factors, including the type of grain used, the distillation process, the aging conditions, and the blending techniques employed by the distiller.
Additionally, it is worth noting that not all whiskeys contain E150a. In fact, many distilleries pride themselves on producing whiskey without the use of any additives, including coloring agents. These whiskeys are often referred to as “natural” or “non-chill filtered” and are favored by those who prefer a more authentic and pure expression of the spirit.
In my personal experience, I have encountered a wide range of whiskeys, both with and without the use of E150a. I have tasted exceptional whiskeys that have a deep, rich color without any added coloring agents, as well as lighter-hued whiskeys that have incredible complexity and flavor. The key takeaway is that color should not be the sole indicator of quality or taste when it comes to whiskey.
To summarize, E150a is the coloring agent added to whiskey, known as spirit caramel. While there is a sentiment that darker whiskeys are older, more flavorsome, and of better quality, it is important to recognize that the addition of E150a primarily serves to achieve a consistent visual appearance. The taste and aroma of whiskey are influenced by numerous factors, and the color alone does not determine its overall quality. There are whiskeys available that do not contain any additives, including coloring agents, for those seeking a more natural expression of the spirit.