I've been in bonds and seen barrells being decanted. The difference in colour between them can be at opposite ends of the scale. Some very pale to a nice dark colour. Hence the use of caramel.
To get the colour of Loch Dhu, to me every barrel must have had very dark whisky at the end. The odd light one would make no difference but the vast majority would have to've been black.
Could this have been possible giving the difference in other whiskies at the time of bottling
Possible due to double charring.Yes.
Could the spirit reach a saturation level where it could get no darker
Any scientists out there. I would think there is no limit.
Would a company admit to making a mistake,if this was the case, or try a marketing ploy to get rid of it. I'll let you make your minds up.
This debate will rattle round for a while I think.