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why is caramel allowed in Scotch Whisky?

General chat and talk about whisky.

Postby Drammer » Mon Oct 30, 2006 7:36 pm

Wave wrote:
Nick Brown wrote:
hpulley wrote:In dark ones like many blends, HP and Bowmore I can definitely taste the caramel. They use a lot, enough to make it as dark as whisky that's spent 30 years in a first fill ex-sherry cask!

Interestingly, the darkest whisky I have is a Bottlers' Teaninich 16yo sherry (almost certainly first fill) and it is almost black. I'm pretty sure there's no caramel at play in that.

I have a Highland Park 24yo Signatory Cask Strength that has almost no color, the color of a very weak beer.
Hmmm, clear carmel? :lol:


Nah, just clear refined sugar :lol:
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