I quote my own text from thread which had Macallan and colouring discussion:
<BLOCKQUOTE><font size="1" face="Arial, Verdana">quote:</font><HR> http://www.ddwilliamson.com/solution/downloads/caramel.doc
I extract one comment from that document:"Lightly colored, pleasant tasting caramel flavors are produced in the initial stages but as the reaction continues more high-molecular-weight color bodies are produced and the flavor characteristics become more bitter."
This becomes very obvious thing when tasting Loch Dhu ...
Anyway, E150 is not tasteless. For instance, it is widely used in breweries to make beer dark and bitter.
Burnt sugar does not necessarily taste as sugar (or bitter) especially in small quantities, but IMO when it has blend in it softens the taste. For example, in cooking a little sugar makes a lot difference to taste.
My opinions are quite neutral to caramel colouring since I don't pay that much of attention to colour and the taste in the whiskies I like are softened with caramel (Lagavulin, Highland Park to name few). So only issue left against is the artificiality of that process, I'm a lot old fashioned guy, you see.
[This message has been edited by Ize (edited 23 April 2003).]