John wrote:On the other issue. Given that other distilleries insist that they do not use caramel - is there perhaps a different colouring agent that could be used? If so, the defence that they don't use caramel in the maturation process would be legitimate. Just a thought.
It's in the EU definition of whiskey - only caramel may be added for the purpose of colouring.
If I was the new food minister, I'd knock industry heads together and tell them we are going to make "Irish" a byword for "natural", "pure" and all those good things as far as food and drink are concerned. Irish whiskey is a pure product that can't be promoted as additive-free because of the trivial use of caramel. Ban it, and start getting the message out there that we don't adulterate our products.