From an article on spirit caramel by Tom Bruce Gardyne.
Spirit caramel, or E-150a as it’s known in the industry
What I find odd about this article is that I’m pretty sure that Adam Hannett and Nick Morgan are actually in agreement with each other, they just happen to be talking about the pros and cons of E150a on two completely different levels.
Mr. Hannet at Bruichladdich is referring to the single malts produced there, which I am sure we are all in agreement that they certainly do not need the addition of spirit caramel.
Mr. Morgan is referring to blended whiskies, not single malts, that require the E150a for consumers that require consistency in their regular blends.
I wonder why Tom Bruce-Gardyne didn’t realise this when he wrote the article?