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24-540: Canadian Mist is a brand of blended Canadian whisky produced by the Sazerac Company . It is distilled in Collingwood, Ontario , and is bottled at 40% alcohol by volume . It is triple-distilled using a continuous distillation process, and it is aged in charred white oak barrels in a temperature-controlled facility. The brand was introduced in 1967 by Brown-Forman . The brand and distillery were sold to

48-522: A blend of two or more single malt Scotch whiskies that have been distilled at more than one distillery; Blended Grain Scotch Whisky means a blend of two or more single grain Scotch whiskies that have been distilled at more than one distillery; and Blended Scotch Whisky means a blend of one or more single malt Scotch whiskies with one or more single grain Scotch whiskies. The regulations also allow

72-464: A conclusion that caramel colors are not carcinogenic. While the US FDA, Canadian Health Products and Food Branch and European Food Safety Authority (EFSA) have found caramel color safe for use in food and beverages, California has listed 4-Methylimidazole (4-MeI), a compound formed in the manufacture of Class III and IV caramel colors, in the state's Proposition 65 , thus legally including it in

96-715: A dilute solution. When reacted with sulfites, caramel color may retain traces of sulfite after processing. However, in finished food products, labeling is usually required only for sulfite levels above 10 ppm . In 2010, the International Programme on Chemical Safety (IPCS) concluded that commercially produced caramel color has the same toxicological properties as caramel produced by cooking or heating sucrose , except for those prepared using ammonium (Class III and IV). The IPCS has concluded that caramel color does not exhibit carcinogenicity or mutagenicity , based on its studies. Additional long-term studies support

120-399: A food has a standard of identity, caramel color may be safely used in foods generally at levels consistent with " good manufacturing practice " (GMP). Caramel color has excellent microbiological stability. Since it is manufactured under very high temperature, high acidity, high pressure, and high specific gravity , it is essentially sterile, as it will not support microbial growth unless in

144-504: A negative charges depending upon the reactants used in their manufacture. Problems such as precipitation , flocculation , or migration can be eliminated with the use of a properly charged caramel color for the intended application. Internationally, the United Nation's Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives ( JECFA ) recognizes four classes of caramel color, differing by

168-534: A reactive metabolite. Secondly, carcinogenic doses of 4-MeI exceed estimates of exposure from the consumption of caramel coloring by several thousand-fold. Caramel coloring may be derived from a variety of source products that are themselves common allergens , namely starch hydrolysates (from wheat), malt syrup (in general derived from barley), or lactose (from milk ). As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic caramel coloring or first determine

192-489: A wavelength of 610 nanometers (or 560 nm for tinctorial power). In this case, A stands for absorbance and TS stands for total solids . The color tone of the caramel color is also important. This is defined by the Linner Hue Index , which is the measure of the color hue or red characteristics of the caramel color. It is a function of the absorbance of light of wavelengths 510 and 610 nm. In general,

216-536: Is a water-soluble food coloring . It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids , alkalis , or salts , in a process called caramelization . It is more fully oxidized than caramel candy , and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown . Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that

240-800: Is lost to light degradation during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Caramel color is found in many commercially made foods and beverages, including batters , beer , brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy , rum , and whisky , chocolate-flavored confectionery and coatings, custards , decorations, fillings and toppings, potato chips , dessert mixes, doughnuts, fish and shellfish spreads, frozen desserts, fruit preserves , glucose tablets, gravy, ice cream , pickles , sauces and dressings, soft drinks (especially colas ), sweets, vinegar , and more. Caramel color

264-442: Is not to be confused with American whiskey labeled as a "blend of straight whiskeys". A "blend of straight whiskeys" is a mixture of one or more straight whiskeys that either includes straight whiskeys produced in different U.S. states or coloring and flavoring additives (and possibly other approved "blending materials") or both, but does not contain neutral grain spirits. Caramel color Caramel color or caramel coloring

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288-549: Is widely approved for use in food globally but application and use level restrictions vary by country. Caramel color is manufactured by heating carbohydrates, either alone or in the presence of acids, alkalis, and/or salts. Caramel color is produced from commercially available nutritive sweeteners consisting of fructose , dextrose (glucose), invert sugar , sucrose , malt syrup , molasses , starch hydrolysates , and fractions thereof. The acids that may be used are sulfuric , sulfurous , phosphoric , acetic , and citric acids;

312-457: The Marine as a blend of two or more different whiskey types among the pot still , malt , and grain whiskey categories. Its production usually includes Irish grain whiskey that is produced from a distillate that "is much less intense in flavor when compared to pot still distillates ... at a strength of c. 94.5% vol. " Under Scotch Whisky Regulations , Blended Malt Scotch Whisky means

336-598: The Sazerac Company in 2020. The product won a "double gold medal" award at the 2009 annual San Francisco World Spirits Competition . According to ratings aggregator Proof66, Canadian Mist is among the 10 Highest Rated Canadian Whiskies in the marketplace. This whisky -related article is a stub . You can help Misplaced Pages by expanding it . Blended whiskey Some examples of blended whiskey include Canadian Club , Canadian Mist , Jameson Irish Whiskey , Seagram's Seven , Kessler Whiskey , Hibiki , and

360-536: The Scottish and Irish limit of 94.8%, as the purity of neutral grain spirit has a practical limit of approximately that value. Whiskies with a lower distillation proof are also often included for flavor, with rye whisky being characteristically included. Canadian whisky may contain both caramel coloring and flavoring. Irish blended whiskey is defined by the Republic of Ireland 's Department of Agriculture, Food and

384-635: The addition of caramel color , regardless of whether the final product is labeled as blended or not. American "blended whiskey" – alternatively labeled as "whiskey – a blend" – must contain a minimum of 20% straight whiskey . Blended whiskey that contains a minimum of 51% straight whiskey of one particular grain type (i.e., rye, malt, wheat, or bourbon whiskey) includes the grain type in its label description (e.g., "blended rye whiskey" or "blended bourbon whiskey"). Spirits containing less than 20% straight whiskey but greater than 5% whiskey of any kind can be labeled "spirit whiskey". American "blended whiskey"

408-458: The alkalis are ammonium , sodium , potassium , and calcium hydroxides; and the salts are ammonium , sodium , and potassium carbonate , bicarbonate , phosphate (including mono- and dibasic), sulfate , and bisulfite . Antifoaming agents , such as polyglycerol esters of fatty acids, may be used as processing aids during manufacture. Its color ranges from pale yellow to amber to dark brown. Caramel color molecules carry either positive or

432-631: The category of chemicals "known to the state to cause cancer or reproductive toxicity". According to the Food Chemicals Codex , 4-MeI in caramel color is allowed up to 250 ppm on a color-adjusted basis, which means 250 ppm maximum for every 0.100 color absorbance of a 0.10% solution at 610 nm. The exposure to 4-MeI at levels present in Class III and IV caramel colors are not expected to be of concern for two reasons. Firstly, 4-MeI does not appear to be genotoxic or metabolized to

456-699: The formation of certain types of " floc " and its light protective quality can aid in preventing oxidation of the flavoring components in bottled beverages. Internationally, JECFA has set the Acceptable Daily Intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0–160 mg/kg body weight; and that of Class III and IV as 0–200 mg/kg body weight. The United States Food and Drug Administration (FDA) classifies and regulates caramel color in Title 21 CFR § 73.85 as an approved color additive exempt from certification. Unless

480-523: The higher the Tinctorial Power, K 0.56 , the lower the Hue Index and the lower the red tones. Various other indices are in use around the world and there are conversion factors between them. Caramel color is a colloid . Though the primary function of caramel color is for coloration, it also serves additional functions. In soft drinks, it can function as an emulsifier to help inhibit

504-695: The minimum age of the spirits used in the blend. In the United States, the age statement only refers to the minimum age of the straight whiskey — which must comprise at least 20% of the content — used within the blend. As neutral spirits are not considered whiskeys, they do not have to be aged at all for the production of U.S. blended whiskey. Most Canadian whiskies are blends. Any grain spirit aged for at least three years in Canada may be called Canadian whisky. Regulations do not specify any distillation limit, although in practice, it differs little from

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528-405: The presence of the other ingredients makes the subtleties of the taste of the whiskey less critical to the overall taste of the drink. Most blended whiskeys do not list an age, although the regulations governing its production in some countries specify a minimum aging requirement. All spirits in a Canadian, Scottish, or Irish whiskey must be aged at least three years, and any age statement refers to

552-422: The reactants used in their manufacture, each with its own INS and E number , listed in the table below. Each class consists of a variety of caramels with their own unique properties that make it suitable for use in specific foods and/or beverages. Color intensity (or, tinctorial power) is defined as the absorbance of a 1 mg/mL (0.1% weight/volume) solution in water, measured using a 1 cm light path at

576-641: The various Scotch whisky blends sold under the Johnnie Walker brand, as well as Ballantine's , Grant's , Chivas Regal and other Scotch whisky blends. Higher proof spirits with less time aging are usually much less expensive to produce than straight whiskeys or single malt whiskeys and are often the primary spirits in blends, along with more premium whiskies and other ingredients added for flavoring. Most cocktails and mixed drinks that contain whiskey are made using economically priced blended whiskeys rather than higher priced whiskeys, primarily because

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