What gives whisky its color?

Vodka is clear and whisky is brown, something almost everyone associates with each drink. In some cases, caramel coloring, which is perfectly legal, is used to darken the whisky. According to Distiller, colors often provide clues about flavor: darker colors generally indicate more intense flavors and greater aging.

While it may be surprising, wood is the dominant flavor in whiskey. According to Popular Science, the oak trees for the barrels are felled in winter, when the wood is dry, and then seasoned outdoors. Over time, the wood becomes sensitive to the chemical effects of the alcohol it will later contain. The toasting of the barrel interiors at high temperatures creates the characteristic smoky aroma.

According to Whisky Advocate, white or American oak is the preferred wood for whisky barrels, and bourbon requires new, charred barrels. European oak is also popular and is often used in sherry aging and barrel finishing for some whiskies and scotch. Oregon oak, rediscovered by Westland Distillery, imparts richer, deeper flavors, though its tannic intensity demands more skill.

The wood also imparts color. According to Distiller, white oak tends to tint whisky a reddish hue, while European oak gives it a more golden tone. If the whisky has matured in sherry or port casks, it may exhibit an orange or pinkish blush. Some "white whiskies" are colorless because they never spent any time in oak casks, according to Vinepair.

But color can be deceiving. Spec's recommends trying higher-proof whiskies, understanding the mash composition (the grain used to make it), and sampling more affordable brands to discover the true nature of the spirit and your own preferences. In the kitchen, whisky appears in dishes like ramen with fat-infused whisky or apple and cheddar scones with a cider and whisky glaze.