An interesting bit to me is that even ultra-traditional distilleries have by now accepted that color can be matched through nontraditional means, and that doesn't seem to cause much trouble. Even single-malt Scotch, otherwise quite strictly regulated, permits artificial color additive E150 (but no other additives).
Admittedly color is probably comparatively easy to fake convincingly, especially in a uniform liquid setting where the color perception is not so complex. But that it's accepted even at the expensive "purist" levels does seem like already a chink in the armor of the idea that the only right way to do it is with a fully traditional method. A fully traditional method of coloring would leave it to whatever color is picked up from the mash and barrel-aging, and I could imagine someone arguing that only in that way do the aromas/flavors/colors subtly "match" properly. But it seems not to be seen as an issue.
It's definitely an enthusiast/purist attitude, but common enough that some distilleries now specify "natural colour". Even large whisky producers like Diego have natural colour product lines:
No, there are simply too many. Even gold has an E number (175).
People with allergies do remember the specific E numbers they have to watch out for.
The packaging often states what the E numbers are, either specifically or the general category (stabilizer, emulsifier, preservative, colouring, taste additive, ...).
Nope, but E150 is pretty well known because it is ... everywhere. But we do know that if whatever you buy has to many E numbers on its label its probably something you do not want to eat (That's a rule of thumb: Everything, even water, has a E number, but companies usually only put them on the labels for the not-so-nice stuff)
Admittedly color is probably comparatively easy to fake convincingly, especially in a uniform liquid setting where the color perception is not so complex. But that it's accepted even at the expensive "purist" levels does seem like already a chink in the armor of the idea that the only right way to do it is with a fully traditional method. A fully traditional method of coloring would leave it to whatever color is picked up from the mash and barrel-aging, and I could imagine someone arguing that only in that way do the aromas/flavors/colors subtly "match" properly. But it seems not to be seen as an issue.