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An interesting bit to me is that even ultra-traditional distilleries have by now accepted that color can be matched through nontraditional means, and that doesn
by _delirium 12y ago
An interesting bit to me is that even ultra-traditional distilleries have by now accepted that color can be matched through nontraditional means, and that doesn't seem to cause much trouble. Even single-malt Scotch, otherwise quite strictly regulated, permits artificial color additive E150 (but no other additives).
Admittedly color is probably comparatively easy to fake convincingly, especially in a uniform liquid setting where the color perception is not so complex. But that it's accepted even at the expensive "purist" levels does seem like already a chink in the armor of the idea that the only right way to do it is with a fully traditional method. A fully traditional method of coloring would leave it to whatever color is picked up from the mash and barrel-aging, and I could imagine someone arguing that only in that way do the aromas/flavors/colors subtly "match" properly. But it seems not to be seen as an issue.
- ars 12y agoE150 is caramel color. As a side note, do Europeans memorize what each E number is?
- waqf 12y agoProbably just as many as Americans who memorize what Red #40 is.
- ars 12y agoAmericans don't have to memorize it, they see Red and know it's a color.
- matt4077 12y agoI know E150 but nothing else. Plus yellow #5. Thanks to eminem.
- sgift 12y agoNope, but E150 is pretty well known because it is ... everywhere. But we do know that if whatever you buy has to many E numbers on its label its probably something you do not want to eat (That's a rule of thumb: Everything, even water, has a E number, but companies usually only put them on the labels for the not-so-nice stuff)
- dagw 12y agoNot really, but people who care about that sort of thing often know the handful they are most worried about.
- peterfirefly 12y agoNo, there are simply too many. Even gold has an E number (175). People with allergies do remember the specific E numbers they have to watch out for. The packaging often states what the E numbers are, either specifically or the general category (stabilizer, emulsifier, preservative, colouring, taste additive, ...). http://en.wikipedia.org/wiki/E_number http://en.wikipedia.org/wiki/E_number
- swampangel 12y agoCaramel colour is widely used, but some whisky enthusiasts are opposed to it: (2001) http://www.just-drinks.com/analysis/caramel-addition-may-prove-sticky-issue-for-scotchs-marketeers_id85433.aspx http://www.just-drinks.com/analysis/caramel-addition-may-pro... (2011) http://www.masterofmalt.com/Blog/post/Can-you-taste-Caramel-(E150a)-in-Whisky.aspx http://www.masterofmalt.com/Blog/post/Can-you-taste-Caramel-... It's definitely an enthusiast/purist attitude, but common enough that some distilleries now specify "natural colour". Even large whisky producers like Diego have natural colour product lines: http://www.diageo.com/en-row/ourbrands/categories/spirits/Pages/Whiskey.aspx#knockando http://www.diageo.com/en-row/ourbrands/categories/spirits/Pa... The actual impact of artificial colour on taste/aroma/overall experience is likely negligible, but I wanted to point out that it is an issue to some.