I frequently come across social media discussions where it’s clear the poster and/or commenters aren’t clear on the distinction between molasses and caramel. Usually, these discussions are in the context of sweetening rum, notably the tradition of some producers lining their cask’s internal walls with caramel before adding rum for aging. Shaun Caleb of Demerara Distillers (El Dorado) discusses this practice and their recent move away from it in my
Very informative. Thank you! Your article does beg one question. Why is Demerara going away from the historical practice of lining the barrel with caramel before filling with rum and aging? What in total is lost and what is gained by stopping the use of caramel?
One small note. You say, "producers use E150a only as needed to adjust the color of each batch to have a consistent color." Producers love to use this phrasing, but it is misleading marketing speak. In fact, producers use E150a to artificially color their products--not to address batch variance, but to make all batches darker! Look at Talisker 10, it glows bright orange. Look at Hamilton Jamaica Pot Still Dark, which openly admits that it is "Colored with double-strength black sugar-based caramel." Look at Worthy Park 109, which openly admits that it is "Darkened by aging in wooden barrels and spirit caramel." Look at all the 10-year scotches that use E150a vs. the ones that don't. They are WILDLY different in terms of darkness. As mentioned, some producers openly admit why they use E150a, but most don't. Most misleadingly suggest that they are only using E150a to address batch variation. As a wonk, you ideally should not repeat misleading marketing speak as wonkish fact.
Great article. On the picture "Caramel tanks at Trinidad Distillers Ltd.", the tanks are labeled with "Allergen". Any idea why? The internet (wiki) informs me that caramel coloring might be an allergen if it is made from "starch hydrolysates (from wheat), malt syrup (in general derived from barley), or lactose (from milk)". Supposing the (spirit) caramel is only made from sugar cane and its products - what is causing the allergen label?
Caramel and Molasses Aren't the Same Thing
Very informative. Thank you! Your article does beg one question. Why is Demerara going away from the historical practice of lining the barrel with caramel before filling with rum and aging? What in total is lost and what is gained by stopping the use of caramel?
One small note. You say, "producers use E150a only as needed to adjust the color of each batch to have a consistent color." Producers love to use this phrasing, but it is misleading marketing speak. In fact, producers use E150a to artificially color their products--not to address batch variance, but to make all batches darker! Look at Talisker 10, it glows bright orange. Look at Hamilton Jamaica Pot Still Dark, which openly admits that it is "Colored with double-strength black sugar-based caramel." Look at Worthy Park 109, which openly admits that it is "Darkened by aging in wooden barrels and spirit caramel." Look at all the 10-year scotches that use E150a vs. the ones that don't. They are WILDLY different in terms of darkness. As mentioned, some producers openly admit why they use E150a, but most don't. Most misleadingly suggest that they are only using E150a to address batch variation. As a wonk, you ideally should not repeat misleading marketing speak as wonkish fact.
Great article. On the picture "Caramel tanks at Trinidad Distillers Ltd.", the tanks are labeled with "Allergen". Any idea why? The internet (wiki) informs me that caramel coloring might be an allergen if it is made from "starch hydrolysates (from wheat), malt syrup (in general derived from barley), or lactose (from milk)". Supposing the (spirit) caramel is only made from sugar cane and its products - what is causing the allergen label?