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| Joined: | Thu Apr 16th, 2009 |
| Location: | Arctic, Norway |
| Posts: | 5821 |
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I generally buy whiskies whic are "non chill-filtered" and "non colored".
The Bruichladdich is also a favorite.
I like them natural and the fact that even big brands are coloring them whiskies with caramel sugar is raising the hair on my neck.
In my opinion, If you want the real taste as it should be , you'll appreciate a whisky single malt with a lighter natural yellowish color tint and a slight blurring shade when you add icy fresh water in it.
Where I live, the house-hold water tap is coming straight down from the melting snow on the Arctic mountains and is just particle filtered as well as exposed to UV light to eliminate any viral contamination so it's tasting like pure spring water at 4 or 5 grades Celsius temperature all year long.
I use a drop of it in my whisky to expose flavors.
There's a law in some European countries who oblige the signalization of caramel coloring content on the whisky bottles but I don't know if it exist in the US.
They add it to make it more attractive with a darker color as well as the chill-filtering eliminate oils content and cut the blurring.
I has of course an impact on the taste.