The source attributes water effects to breaking apart complex esters and groups straight American single malt with whiskies that cannot contain added coloring.
Eddy Salazar, The Art of Tasting Whiskey: How to Identify, Describe, and Truly Enjoy Every Pour (copyright 2026; publisher and edition unverified), Chapter 4 and Glossary — excluded claims, PDF 60 / displayed ebook 66 to PDF 95 / displayed ebook 105 (non-contiguous). User-supplied 101-sheet ebook capture.
PDF 95 / displayed ebook 105 (non-contiguous)
PDF 60 / displayed ebook 66
Chapter 4 and Glossary — excluded claims
Two non-contiguous passages visually inspected. These claims are recorded for criticism, not taught. TTB's American single malt standard permits disclosed caramel coloring. The ester mechanism is unsupported here.
Attribution
Eddy Salazar, The Art of Tasting Whiskey (copyright 2026), Chapter 4 and Glossary — excluded claims. PDF 60 / displayed ebook 66 → PDF 95 / displayed ebook 105 (non-contiguous).
Two non-contiguous passages visually inspected. These claims are recorded for criticism, not taught. TTB's American single malt standard permits disclosed caramel coloring. The ester mechanism is unsupported here.
