outamyway wrote:As you can see, it does not take much Caramel color to turn clear water the same color as Bulleit Bourbon. In a spirit that already has color contribution from the casks it is aged in, much much much less would be needed to assure quality control for color continuity. In fact, the amount it would take to turn a whisky one or two shades darker would be imperceptible on the palate. I had all of our flavor chemists do a blind triangle test to see at which level you could tell that there was added caramel color in plain water. Not until you got to well above the 0.08g/200ml it took to make clear water look like bourbon could you begin to tell, and this was in plain RO water. I assure you, 99.999% of people could never ever tell it had been added to an aged whisky at the levels that it is added for color adjustment.
That would be worthwhile but i don't know of anyone that suggests e150a has any flavour as such. But that it effects other flavours
. Water has no flavour to effect, but whisky has many fine nuances that can be altered, especially Scottish malt. We are all aware how delicate and ethereal those malt flavours are.
Bourbon regs. do not allow colour to be added to American whisky, which is more robust, and far more Scotch is coloured than not - i would guess 95+% of it. The industry relies on it, i suspect they add plenty of e150a to iron out slight imperfections, and alter the mouthfeel.
When the malt maniacs did their own test they preferred the coloured samples, suggesting there is
a real effect. The Malt Maniacs are well trained in older whisky - more rounded whiskies, perhaps that's why they prefered the coloured samples. Would the industry that decieves us with colour to make their whisky look
older admit to using it to make the whisky taste
older/more rounded/smoother. No they wouldn't, partly because flavourings are banned and it's only on their claim that e150 doesn't effect taste that it is allowed at all.