Almost every distillery bottling, with the possible exception of Springbank, is "enhanced" with caramel to a greater or lesser extend, depending on the final colour to be achieved. This is done to have a uniform colour for many thousands of bottles over many years, and to get a darker colour - implying a smoother, rounder, fuller, more mature whisky - than the whisky has in its natural form. If you wish to avoid this, you have to stick with independent bottlings, such as those of the Hart Brothers or Blackadder International.