What additive is allowed in the production of Scotch whisky?

The production of Scotch whisky permits the use of caramel color as an additive. This practice is allowed primarily for the purpose of achieving a consistent color in the final product. Caramel color is derived from heating sugar and can be used without affecting the flavor profile of the whisky, which is crucial in maintaining its traditional characteristics.

When Scotch whisky is produced, it adheres to strict regulations that ensure quality and authenticity. The use of caramel color specifically does not compromise the integrity of the whisky because it is purely aesthetic. The regulations state that no flavoring agents, preservatives, or sweeteners can be added to Scotch whisky, as these would alter its naturally produced taste and profile, which is a key component of Scotch whisky's unique charm and heritage.