"[M]any [Scotch] whiskies are... matured in Spanish barrels that used to hold sherry, which have often been treated with sulphur candles... Another suggested reason for the reduction in quality is the addition of caramel, a colouring agent. Bourbon, by contrast, is matured in virgin oak casks, which do not require sulphur treatment, and the industry is banned from using caramel."
According to the author of "Jim Murray’s Whisky Bible."
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