Canadian Whiskey..colored?

[whiskeyme]

Is Canadian Whiskey colored?

[OscarV]

I think some are.
But who drinks them?

[mozilla]

Canadian whiskey can have additives and coloring of many sorts and usually do....

[Megawatt]

Cognac and Scotch are also sometimes coloured, from what I understand.

[boss302]

Cognac and Scotch are also sometimes coloured, from what I understand.

Often, actually-- on both counts. Most distillers claim that the caramel coloring doesn't distort the character of the spirit. Nevertheless, I find the "genuine" character of un-colored whiskies a little more charming. Bruichladdich and Knockando are two such examples.

[boss302]

I think some are.
But who drinks them?

Old people, mostly. And, of course, people who follow popular advertising. A certain whisky in a fancy bottle in a purple velvet bag comes to mind (hence its unnecessary $15 markup...)

If there is any ONE thing I have learned in my past few years of learning whisk(e)y, it is that more expensive spirits aren't necessarily better.

[LeoDLion]

Its said that the whisky regulation in Canada is lax and additives like caramel, water, sherry, bourbon, distilled orange juice, and who knows what else are used.

[Megawatt]

Its said that the whisky regulation in Canada is lax and additives like caramel, water, sherry, bourbon, distilled orange juice, and who knows what else are used.

But how many distillers really use such additives? Would they not alter the flavour in a way that is noticeable, even undesireable? They would have to be used in miniscule quantities, I would think, or the whisky would taste "off".

[cowdery]

The most interesting ingredient often added to Canadian whiskey? Bourbon whiskey.

The caramel coloring thing is interesting. Producers who use it will argue up and down that it is purely cosmetic and has no effect on taste. See what happens when you ask them to provide a sample of this magical, flavorless caramel.

No coloring of any kind may be added to American straight whiskey.

[LeoDLion]

But how many distillers really use such additives? Would they not alter the flavour in a way that is noticeable, even undesireable? They would have to be used in miniscule quantities, I would think, or the whisky would taste "off".

In the Malt-MM archives, it was mentioned that the additives, mostly sherry and bourbon, has a limit of 9%.

Which was also discussed in this very same forum
http://www.straightbourbon.com/forum...ead.php?t=2955

But whatever and how much is added is a trade secret?