Caramel - What does it mean?

(Ulrik is explaning the term 'Caramel' in this video. It is in danish)

Caramel Coloring in Whisky:

Caramel coloring, also known as E150a in Europe, is a common additive used in the whisky industry. It's used to standardize the color of whisky batches and provide a consistent visual appearance to consumers. Since whisky can vary in color due to factors like the type of casks used for aging and the length of aging, caramel coloring helps ensure a uniform appearance across different batches and expressions.

Caramel coloring is usually made by heating sugar, often in the form of sucrose or glucose, until it undergoes caramelization, turning it into a dark syrup. This syrup is then added to the whisky in small quantities to achieve the desired color. The amount used is typically very small and doesn't significantly affect the flavor profile of the whisky.

Critics of caramel coloring argue that it can potentially mask the true color of the whisky and make it more difficult for consumers to assess its age and quality based on color alone. Some whisky enthusiasts prefer whiskies that are presented without added caramel coloring, as they believe it allows for a more transparent representation of the spirit's natural color.

However, caramel coloring is not considered harmful and is generally regarded as safe for consumption. It's widely used in the food and beverage industry as a coloring agent and is approved by regulatory agencies.

In summary, caramel coloring is an additive used in whisky to adjust and standardize the color of the spirit. It's made from caramelized sugar and is added in small quantities to achieve a consistent appearance across different batches of whisky. While some enthusiasts have differing opinions about its use, it's a common practice in the industry and doesn't significantly impact the flavor of the whisky.