New European regulations may force Whisky distillers to
include E numbers on labels, as a result of new rules on
production and labelling agreed in Brussels.
The European Parliament has approved an updated legal
definition of whisky, designed to prevent abuse, both at
home and overseas, in the production of Scotland’s spirit.
The Scotch Whisky Association welcomed the new definitions
saying that it reflects traditional practice, making it
explicit that ‘whisky cannot be flavoured or sweetened.’
Article (d) of the new definition states clearly
that “Whisky or whiskey shall not be sweetened or
flavoured, nor contain any additives other than plain
caramel colouring.” Plain caramel colouring is E150 - this
permissible additive has been in use for decades as a
method of standardising the colour and flavour of big
brand whiskies and other drinks. But the colouring, from
dark brown to black hue, is made “by controlled heat
treatment of sugar beet or sugar cane (with or without
the presence of alkalis or acids)”.
In an apparent contradiction, under the new regulations,
sweetenings that are not allowable in whisky appear
to share the same production methods as the allowable
E150. It states: a sweetening “includes burned sugar,
which is the product obtained exclusively from the
controlled heating of sucrose without bases, acids or
other chemical additives.” The regulations require that if
any sweetening is added to the spirit “it shall be
indicated on the label, stating the product used for
sweetening”.
A movement started by Scotland’s smaller distillers to
market whisky without the addition of E150 has just
started to gain acceptance by one or two larger brands.
Islay’s Bruichladdich Distillery – the self-styled natural
single malt whisky - has never used caramel in their
whisky since reopening in 2001. Managing Director Mark
Reynier “It’s encouraging that the SWA welcome the new
regulations preventing sweetening of whisky, and I assume
they include in that the E150 added to most large
bottlings.”
“I fully appreciate the practical necessity for some
brands to add E150 for commercial reasons. I suppose, like
in Germany, this rule is to make the consumer aware of it.
Being a private distiller we prefer our spirit’s natural
flavour and we can say to hell with standardisation. But
I’d love to know when sugar is not considered a sweetener?
It’s an educational thing. The industry has made E150 a
commercial necessity, now we have to explain why it isn’t.
Cognac learnt that lesson the hard way. As they
become more knowledgeable, how long are consumers honestly
going to believe that a 10 year old whisky looks exactly
the same as a 30 year old?”
Nick Soper of the SWA said: “the industry will now look at
how best to bring forward national rules on Scotch whisky
branding and labelling to the European level.”
E 150
Caramel
Colouring
