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