Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

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For personal and educational use only.
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This infographic compares the flavour outcomes of toast and char levels, showing how oak transforms under heat into vanilla, caramel, spice, and smoke.

Perfect for distillery training, whisky education, flavour storytelling, and personal study.

Includes:

1 x high-resolution infographic (PDF, A4)
Ideal for print, projection, or training use
Copyright footer included; watermark removed

Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

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Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

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