not all down to me, a bit of copy and pasting from wikipedia but it does explain it well
Could you explain the offside rule to my wife?
Offside is a law in football which states that if a player is in an offside position when the ball is touched or played by a team mate, he may not become actively involved in the play. A player is in an offside position if he is closer to the opponent's goal line than both the ball and the second-to-last defender (which is usually the last outfield player), but only if the player is on his opponent's half of the pitch. "Offside position" is a matter of fact, whereas "actively involved" is subject to the interpretation of the officials.
Here is a list of some whisky distillers/bottlers that does not add E150a caramel colouring to their whisky. This is by no means a complete list.
English Whisky Co
I know Tobermory and Ledaig are now un-chillfiltered not sure about colouring, anyone know?
In general most single malts from independents are normally natural colour and mostly un-chillfiltered when bottled at 46% plus. Some independents have different ranges, some of which are not coloured and un-chillfiltered some are.
Here are some which i believe bottle their whisky with no added colouring or chillfiltering.
The Whisky Exchange. (All TWEs independent bottlings Single Malts of Scotland, Element of Islay and Port Askaig are all natural colour and un-chillfiltered.)
There are probably loads more independents who bottle their whisky without colouring and chillfiltration.
To my knowledge the above list is accurate but if you see an error or know of any that should be on the list just post it here and i will edit the list.
I realize this is an old thread but some great info here. Does anyone have a revised list or do most of these distilleries still not add colour?
I'd like to blindfold taste samples from full-sized bottles (not from samplers) of the self same batch, one with E150 and one uncoloured. I'm far from convinced that either I, or most other drinkers, would notice the difference.
I have seen the use of E150a caramel colouring demonstrated at a tasting.
They used water to demonstrate it, they added E150a to a glass of water to make it the colour you would expect to see a whisky such as Balvenie 12 Doublwood. When nosed or tasted blind everyone was able to pick out the glass of water with the E150a caramel colouring. They probably wouldn't need to add such a heavy amount to a whisky to achieve the desired colour so it would be less likely to be detectable.
Whether you can or cannot detect colouring in a whisky there is no need for it in a single malt.
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