They say that we taste with our eyes, and while you shouldn’t take that saying too literally, at its core, it actually makes perfect sense. If something looks appetising and visually appealing, we’re far more likely to want to sample it. This is part of the reason why Michelin restaurants place such a strong emphasis on presentation. But does this also apply to our beloved whisky? 

I’m by no means a whisky snob. In fact, I feel there’s no place for snobbery in whisky, as I think it should be enjoyed by everybody, however they like. I must admit however, that now and then I am guilty of judging a whisky based solely upon how it looks. 

At the start of its journey, whisky is as clear as water. It gets its colour during the aging and maturing process. I have to admit, that were all whiskies as clear as vodka, I don’t believe they’d be as popular as they are now, no matter how amazing they tasted. 

But where does whisky get its colour from, and does the colour really make a difference? 

Casks

Whether they’re called barrels, casks, butts, pipes, or anything else, these amazing creations play a huge role in determining how a whisky looks. For the sake of transparency, I’ll refer to them as casks for the remainder of this blog. 

Whisky casks not only play a huge role in flavouring the whisky, they also help to determine what colour the whisky is. 

Primarily made from oak, usually American oak used in bourbon production, or European oak often used to produce sherry, it is these types of wood which play such a vital role in whisky production. Oak, like other woods, contains naturally occurring tannins, sugars, and oils. As the whisky is aged in these casks, overtime it draws these natural compounds out of the oak, which helps to colour the spirit. 

American oak is naturally lower in tannins than European oak. Despite being charred and/or toasted (more on that later) it still tends to impart a lighter colour than European oak. Whisky aged solely in American oak casks tends to be a lighter golden colour compared with whisky aged in European casks, which takes on a deeper ruby amber colour as it contains more tannins. 

Japanese oak such as Mizunara, which is the rarest of all, also has the lowest tannin content of any species of oak. This is why whisky aged in Japanese oak casks is naturally pale in colour, and takes many years to take on any colour at all. A lot of Japanese expressions tend to be golden straw coloured for this very reason. 

Number of Fills

Another factor which enters the equation when it comes to whisky’s natural colour is the number of times the casks have been refilled. 

By law, bourbon casks must be brand-new, meaning that all bourbon is first fill. Once used, these casks cannot be re-used and so they are often sold overseas to distilleries in other countries, who are permitted to reuse whisky casks several times. 

The more times a cask is refilled, the fewer tannins, and less lignin the oak will contain. This means that whisky aged in casks that have been used several times over the course of years, or even decades, will typically be paler and take on less colour. 

However, the benefit of casks used multiple times in the past, is that the wood tends to absorb more of the different flavours and characteristics of the different whiskies stored in it over the years, making for deeper, more complex flavours. 

Previous Liquids Stored in the Casks

As well as helping to shape the way the whisky tastes, the different whiskies and liquids stored in the casks in the past can also influence how the whisky looks. 

You tend to find that casks used to store darker liquids such as red wine, sherry, and port impart more of these colours into the whisky. Whiskies aged in ex-port casks (pipes) for example, tend to have crimson and ruby hues to them. Ex-sherry casks impart more amber and brown colours. 

Don’t assume, however, that aging a whisky in an ex-ruby port cask will give the whisky a crimson red finish. Overtime, oxidation can occur which can change reds to pink, even brown colours. 

Charring and Toasting

Charring and toasting a whisky cask is a fantastic way of giving the whisky an incredible flavour. Over in the States, this is common practice as, by law, all bourbon casks must first be toasted, though in some instances such as with Woodford Reserve Double Oak Bourbon, the barrels undergo additional charring 

Charring and toasting helps to caramelise natural sugars in the oak and release flavour-altering compounds, helping to amplify those sweet vanilla notes synonymous with bourbon. For those with a sweeter tooth, drams such as Woodford Reserve Double Oak Bourbon are perfect, as they take on sweeter caramel, vanilla, and honey notes, with a hint of autumn baking spices. 

Distilleries choosing to give their casks additional charring will do so for different durations. The more exposure to fire, the more charring takes place, which means the more porous the oak becomes. Basically, burning the wood for longer helps to open up more pores within the oak. 

Contrary to popular belief, it isn’t actually the burnt charcoal that colours whisky stored in charred and toasted casks. Instead, it’s all down to how porous the oak is. The more porous it is, the more whisky can soak into the oak, and the more compounds from the oak can leech into the whisky/whiskey itself. 

Maturation Time

Another factor that influences how dark a whisky is, is how long it spends maturing. 

The longer the whisky spends in the cask, generally the darker it will be. This is because it absorbs more tannins and compounds from the wood, helping to give it a darker colour. A single malt Scotch aged for 3 years in an ex-bourbon cask for example, will be much lighter in colour than a single malt aged for 10 years in a combination of bourbon, sherry, and port casks. 

Artificial Colourings

Finally, we have something that is hugely controversial in the world of whisky, and a topic that has sparked many-a fierce debate amongst whisky drinkers over the years – artificial colourings. 

Most quality whiskies are naturally coloured in ways that we looked at earlier. There are some however, that are coloured artificially using caramel colourings. 

I know, I know, it’s far from ideal, but it is what it is and if the demand is there, it will continue to happen. Some distilleries will use artificial caramel colourings such as E150a to give their whiskies a light golden caramel colour. 

Artificial colourings help to give each whisky a uniform, consistent colour. Now, for me personally, I don’t like that. One of whisky’s many charms is its individuality and uniqueness. Despite coming from the same batch, whisky aged in different casks will look slightly different, rather than looking mass-produced, like it’s just rolled off a production line at a factory. 

If you’d like to learn more about your favourite whiskies, or simply treat yourself to a dram or two in the process, head on over to GreatDrams.com and take a look at the diverse selection of unique whiskies we currently have in stock.

With an impressive selection of limited-edition, rare, and award-winning whisky, as well as heaps of whisky info on our blog, it’s the perfect spot for any whisky lovers out there.