Okay, so it’s generally accepted that the longer a Cognac ages, the darker the colour becomes.  And this happens as the tannins and colouring from the oak barrel gradually changes the colour of the eaux-de-vie within as time goes by. Read an article about Cognac  ageing.

However, it seems that you can’t always go by the colour alone to determine the age of a Cognac.  And this is all down to a seemingly innocent little product known as a ‘caramelisation promoter.’ Let’s talk about Caramel.

Colour Cognac Caramel

So, what is this Caramel, exactly?

Well, when this question is put to the top Cognac producers, they say the following: “Caramel colour is the dark brown material resulting from the carefully controlled heat treatment of food-grade carbohydrates.  It is the world’s most widely used food colour additive.”

So that’s as clear as mud, then… during our research into the subject we stumbled upon Sethness-Roquette, who proclaim themselves as…

The Natural Leader in Caramel Colour

The information on their website tells us that caramel colours are divided into four separate classes:

  • E150a Class I
  • E150b Class II
  • E150c Class III
  • E150d Class IV

Now, when it comes to using these for the colouring of Cognac, it’s only the first – the E150a Class I – that’s utilized in the process (and, we hasten to add, not in all cases of Cognac.  Most often it’s used in younger Cognacs to give them a deeper hue).

Cognac Caramel

It appears that the colour of this additive is a golden brown in tone, and contains no sulphite compounds or ammoniacal compounds.  What it does contains is ‘acids and alkalis.’  When used in a product it’s proclaimed on the label as “colour: plain caramel” or simply, “E150a.”

Not only is it used in Cognac and brandies, but in confectionary, pet food, casing and bakery products.

According to Wikipedia, caramel colour is one of the oldest know food colourings, as well as one of the most widely used.  However, whilst it’s approved on a global scale, each individual country has it’s own varying restrictions as to it’s use.

How it works – in layman’s terms…

Now, we’re not chemists.  But as far as we can gather, the caramel colouring is manufactured by heating various naturally occurring sweet products.  These include dextrose, fructose, molasses, sucrose and malt syrup.  The resulting caramel molecules then carry either a positive or negative charge, depending on the methods used in the creation of the colouring.

So what does this means in terms of the Cognac I drink?

Well, it all depends on your point of view.  Caramel colouring is mainly added to younger, paler Cognacs to give them a darker colour.  Of course, the longer a Cognac ages, the darker it naturally becomes, so there’s not usually any reason to add colour to an older eaux-de-vie.  However, when a young Cognac is mixed with many others to create a blend, the addition of colouring can counteract the paling effect this might have.

So, for the true Cognac connoisseur, the knowledge that there’s artificial colouring in your favourite tipple might well be something you’re not prepared to put up with.  Some Cognac houses will specify when their products are free from any caramel colouring – and there are some Cognacs that do not contain these.

But in general, most producers adds caramel to some (or all) of their products.  It’s very common to take a young VS Cognac, sweeten it up some and add caramel to enhance the colour.  Then, by selling it in a prestigious decanter with some gilded elements it becomes a far more viable product…

Sources: en.wikipedia.org, www.sethness-roquette.com

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Colour of Cognac: When Darker doesn’t always mean Older or.. Is Caramel E150a Evil?

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Jacki has been with Cognac Expert from virtually the beginning. She's the senior editor of the blog, and has spent much of her life living in rural France. Today she's based back in the UK, where she splits her working life between writing for Cognac Expert and working as a Paramedic at a large regional hospital.


  1. Avatar

    If you have the opportunity to drink two Cognac, one with Caramel and the other one without anything added, you will immediately taste the difference.

  2. Avatar

    Cognac can never obtain a caramel color by aging, it always preserve its yellow tones. While E150a is used for coloring whisky, E150b has always been used for cognac and sherry. E150b contains sulfite. It is pale yellow or amber to dark brown in color, has a slightly bitter taste, and an odor of burnt sugar. The odor has a recognizable effect and de total nose of de cognac. The bitter tasted is compensated with different sugar solution to match the caramel color (2% for France marked and 3,5% for export quality). A sweet flavor of caramel is a way to cover up the taste of alcohol. This allows the consumer to drink more.

    Almost all expensive cognacs I know are colored. Most are twice as dark and sweet as the recently where. The commercialization of cognac in the last 10 years made it accessible for a new and large group of consumers. But when the idea of drinking cognac becomes more important than the wine itself, we shall have lost something valuable.

  3. Avatar
    Max (Cognac-Expert.com)

    Thanks MJC for your insightful comment!

  4. Avatar
    J Watson

    Great article. I learnt that if you take a bit of cognac and rub it between your hands you can test if there’s caramel additives. For example, take the Hardy XO, there is no sticky residue on your hands afterwards it completely evaporates. I tried this with Hennessey VSOP and there was a sticky residue on my hands afterwards. I don’t know what would the result is with a Hennessey XO, but I do believe the Hardy XO is a true representation of an aged Cognac- Color is lighter. I find myself rubbing all types of spirits with this test and it’s kind of disheartening. Maybe I need to change my mindset on this practise.

  5. Avatar

    There’s nothing like a very fine wine…

    Thanks MJC!:)

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