Again about caramel E150a

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laphroaig10_65
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Again about caramel E150a

Postby laphroaig10_65 » Thu Oct 07, 2010 4:44 pm

When the distilleries began to add caramel E150a in their single malts?
Thank you
Luca

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The Third Dram
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Re: Again about caramel E150a

Postby The Third Dram » Fri Oct 08, 2010 4:29 pm

Willie JJ wrote:I suspect that might be an impossible question to answer Luca. Caramel is one of the oldest food additives...

I'm with Willie on this issue. When one conducts a cursory search into the origins of the usage of caramel, one quickly discovers that it dates (at least) from the early 18th-Century (see: caramelo from Spain and/or Portugal).

Strictly hypothetically, I'd guess that the incorporation of E150 into Scotch whiskies likely took hold to a certain degree during the mid to late 19th and early 20th-Century, concurrent with the incredible rise in the popularity of blended Scotch during that era.

However, its use probably increased further as the Scotch industry veered away from the routine utilization of ex-Madeira, Port and Sherry casks and toward the use of ex-Bourbon barrels.

Just a supposition on my part, though. :wink:

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MacDeffe
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Re: Again about caramel E150a

Postby MacDeffe » Sat Oct 09, 2010 4:55 pm

And its very easy to make, just heat some sugar in a pan

Macdeffe

(done it - for a home whisky tasting!)

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kyorke1
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Re: Again about caramel E150a

Postby kyorke1 » Sat Oct 09, 2010 6:07 pm

MacDeffe wrote:And its very easy to make, just heat some sugar in a pan

Macdeffe

(done it - for a home whisky tasting!)


Is it really that simple? I'm going to have to try some whisky experiments and tastings myself!

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MacDeffe
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Re: Again about caramel E150a

Postby MacDeffe » Sat Oct 09, 2010 7:30 pm

It's simple but then not. It was a mess :-)

The melted sugar caramelised (surprise!) and stuck to the botton. I had to cho chunks out and dissolve it in water. It wasn't easy dissolved. The colouring properties is huge so I didnt need a lot to make a bit of black water that easily coloured some whisky :-)

Steffen

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The Third Dram
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Re: Again about caramel E150a

Postby The Third Dram » Sat Oct 09, 2010 11:42 pm

Willie JJ wrote:...a wee spot of caramel in very young whisky can make it look like well matured whisky...

Excellent point!

And as we all know, appearances can be deceiving.

laphroaig10_65
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Re: Again about caramel E150a

Postby laphroaig10_65 » Wed Oct 13, 2010 10:10 am

Thank you very much to everyone for the replies.
Luca


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