The Colour of Whisky

Ever wonder why whisky is brown?

Or, why do different whiskies vary in colour? With help from whisky expert Ervin Trykowski, we’re here to break down everything you need to know.

The common belief is that dark whisky means old and, therefore, good.

And that as light whiskies are matured in American oak, they will taste like vanilla, toffee, butterscotch, popcorn, crème brûlée - all great words to describe vanilla type notes that come from ex-bourbon casks.

And then there's this view that whiskies with a redder hue have been blessed with impact from the much-heralded sherry cask and will pull the nose down the classic route – such as a fistful of tropical fruits and all the rich notes you can muster - this isn't always the case.

The problem? This thought process allows no room for other factors that impact the mark that the wood leaves on the Scotch.

The biggest example would be how many times and how long the cask has been used in the past. A first fill active bourbon cask could easily produce a similar hue to a tired sherry barrel filled four times.