What is the most commonly used food coloring agent in bourbon production?

The most commonly used food coloring agent in bourbon production is caramel coloring, specifically known as E150A. This coloring is derived from the heating of sugars, which creates a rich amber hue that enhances the appearance of the final product. Caramel coloring is particularly favored in the bourbon industry for its ability to impart a consistent visual quality to different batches while being accepted by consumers and regulators alike.

It is important to note that while natural extracts and caramel syrup may be used for flavoring or enhancing certain qualities in spirits, they are not primarily utilized as a coloring agent. Synthetic dyes are generally avoided in the bourbon industry due to consumer preferences for more traditional and natural production methods, which favor the authenticity and craftsmanship associated with bourbon. Thus, caramel coloring is standard practice for achieving the desired aesthetic appeal in bourbon without altering its flavor profile.