Anyone Try Remy Martin King Louis the XVIII ????

[Thraz]

The caramel thing is the not-so-dirty secret of the distillation world... I was a tour guide at a fine Speyside whisky distillery one summer as a student (a while ago now), where I learned from the craftsmen that all scotch whiskies that have the typical scotch color get it through caramel, even the well-known single malts (that bit was not part of the official tour). In theory scotch gets the color through maturation in old shery casks. However, there are just not enough sherry casks to go around. And it would take a long, long time for the color to come through from just casks - longer than the maturation period of most scotch whiskies you can buy retail. The secret is not-so-dirty though because it does not really affect taste or texture - just color. And I would not be surprised if armagnac and cognac made use of the trick too, but I wouldn't think taste would be impacted there either.