Wave wrote:Nick Brown wrote:hpulley wrote:In dark ones like many blends, HP and Bowmore I can definitely taste the caramel. They use a lot, enough to make it as dark as whisky that's spent 30 years in a first fill ex-sherry cask!
Interestingly, the darkest whisky I have is a Bottlers' Teaninich 16yo sherry (almost certainly first fill) and it is almost black. I'm pretty sure there's no caramel at play in that.
I have a Highland Park 24yo Signatory Cask Strength that has almost no color, the color of a very weak beer.
Hmmm, clear carmel?
Nah, just clear refined sugar