nash60975 wrote:I've listened to a few interviews of distillers discussing the addition of color, and it seems that such a miniscule amount (hundredth to thousandth of a percentage per gallon) is added in the majority of cases that it has no effect on flavor.
If that's what the industry says then it must be true.
I remember a rum producer saying "of course we add caramel colour it's where the flavour comes from".
nash60975 wrote:It is simply to provide continuity of color between bottles on the shelf, which to us enthusiasts seems unnecessary, but would be confusing and disconcerting for the lay drinker. Now for those who are adding it to truly alter the color to make a spirit seem older/richer/etc., I disagree more adamantly with the practice.
I'm not convinced the "lay drinker" is particularly bothered, especially when selecting full bottles to consume at home, which often come in coloured glass.
nash60975 wrote:I'm not sure if this is the one they're referring to, but I would be more supportive of eliminating chill-filtering, since this does indeed remove esthers and other components which would have otherwise contributed flavor and body. Just encourage people to not put Scotch in the fridge/freezer and they'll never know...
I prefer my whisky to be non-chilfiltered. But chilfiltering bothers me less than colouring. Non-chilfiltered whisky will become cloudy with water added, not just ice, but water at room temperature will turn (many) whiskies cloudy. Bladnoch sell a ncf 40% whisky that comes cloudy in the bottle. As we all know 46% is the limit where this effect ceases, so i have no issues with chill-filtering all whiskies sold at less than 46%.