Vic Cameron, one of our whisky lecturers says: “Caramel colouring is a process that we are legally allowed to use in the Scotch whisky industry. It’s the addition of E150a, which is a colour compound, generally used for consistency of colour. It can be slightly controversial in that obviously when you add it, that makes the whisky darker and you don’t have to inform the consumer on the bottle. In some countries – like Switzerland and Germany – you do have to declare that you use caramel.”

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