Caramel colouring might be one of the most debated ingredients in modern spirits. Labelled as E150a, it’s a form of plain caramel made by heating sugars, used primarily to adjust colour rather than flavour. You’ll find it most commonly in whisky, where producers use it to create consistency from batch to batch, ensuring the liquid in the glass matches what consumers expect on the shelf.

Supporters argue it’s a practical tool. A way to standardize appearance without materially affecting taste. Critics see it differently.

Cristalino Tequila: Is it a gateway to premium sipping or just tequila with all the good bits filtered out? For every fan of its polish, there’s a critic mourning what got stripped away and we’re here for both takes.