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If you cast your mind back to your science lessons from school, you’ll remember that to draw meaningful conclusions you changed just one variable, your independent variable, which in this case is whether spirit caramel colouring is added (as it is here) or not (as is the case in ). The dependent variable, therefore, is what each offers to your senses. Clearly the colour deepens greatly with caramel added, but what about the flavour? Are there changes or is it exactly the same? Over to you whisky scientists…
