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Carson
Master Of Malts
Joined: 01 Jun 2009
Posts: 468
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 Posted: Wed Oct 05, 2011 12:25 pm Post subject: |
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I knew there was a list around here somewhere, found it 
| William wrote: | 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.
Arran
Balblair
Benriach
Benromach
Bladnoch
Bruichladdich
Bunnahabhain
Deanston
Edradour
English Whisky Co
Glencadam
Glendronach
Glenfarclas
Glengoyne
Glenglassaugh
Glenrothes
Hazelburn
Highland Park
Kilchoman
Kilkerran
Longrow
Port Charlotte
Macallan
Octomore
Springbank
Tullibardine 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.
Adelphi
Compass Box
Douglas Laing
Duncan Taylor
Mackillop's Choice
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. |
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Grant M
Master Of Malts
Joined: 23 Feb 2010
Posts: 2105
Location: Northern Ireland
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| Posted: Wed Oct 05, 2011 3:45 pm Post subject: |
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I am firmly in the camp that the colouring used has an influence, i agree it is not really noticeable in most malt whisky but it is certainly more apparent in some whiskies.
I attended a tasting once with Lorne Mackillop from Mackillops Choice whisky where he demonstrated the effect of E150a colouring by adding a drop to water which resulted in a distinct toffee aroma and taste. |
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Blackadder
Master Of Malts
Joined: 31 Jan 2010
Posts: 1741
Location: UK
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| Posted: Wed Oct 05, 2011 6:44 pm Post subject: |
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| Grant M wrote: | I am firmly in the camp that the colouring used has an influence, i agree it is not really noticeable in most malt whisky but it is certainly more apparent in some whiskies.
I attended a tasting once with Lorne Mackillop from Mackillops Choice whisky where he demonstrated the effect of E150a colouring by adding a drop to water which resulted in a distinct toffee aroma and taste. |
I have seen this done before at a tasting, i agree you can definitely detect the caramel when added to just water. Although whether what i seen added to water was equivalent to what they may add to whisky i cant say. |
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Keith
Master Of Malts
Joined: 19 Dec 2006
Posts: 1536
Location: Scotland
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| Posted: Wed Oct 05, 2011 10:08 pm Post subject: |
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| GJLReid wrote: | Regarding ABV, my strongest whisky has been Clynelish 16 (46%) which I was very happy (2nd favourite) behind the weaker strength HP12 (40%) and slightly weaker Talisker 10 (45.8%). Although admitedly all three are very close in terms of my favourite. Also, I do not add water to any whisky, at what point should I? Does it really make a big different? Also, how much would you add?
Sorry for all the newbie questions!
G |
There isnt a point where you add water it is simply a personal preference. I would rarely add any water to any whisky that is 50% or less but above 50% the alcohol level can seriously effect my taste buds and reduce my enjoyment of the whisky, so i would then add a drop of water, just depends on the whisky.
As far as how much water to add, simply just keep adding a small drop and tasting it until you get it down to a level where you enjoy the whisky. Personally when adding water i use a straw, i put the straw in a glass of water then cover the top of the straw with my finger then lift the straw out and i then drop the water captured in the straw into my whisky, i keep doing this until i have reduced the alcohol to a level i enjoy.
Some high strength whisky needs a bit of water some dont. The 3 whiskies you mention - Talisker, Clynelish and HP12 are all excellent whiskies and 3 which i wouldnt add any water to.
Also worth mentioning adding water can open up more flavour in a whisky but be careful adding too much water can also kill the flavour. Use a straw and add a drop at a time and you cant go wrong. |
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newwhiskyworld
Single Malt Member
Joined: 03 Jan 2011
Posts: 43
Location: Brighton, UK
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| Posted: Tue Oct 11, 2011 2:00 pm Post subject: |
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Generally I would go for cask strength - wherever that comes out once the angels have taken their share. From there I can cut to my own preference which will again depend on which malt it is - at least this way it would be my choice. Duty rates would not help the price mind.
_________________
Jonny
http://distillerytasting.co.uk
www.newwhiskyworld.blogspot.com |
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