Indian Whisky Flavour Chemistry

🇮🇳 Indian Whisky Flavour Chemistry

How do heat, grain, peat and oak shape Indian whisky?

This infographic walks through:

• 🌾 Barley → High protein drives Maillard reactions and deep malt notes
• 🔥 Peat → Imported malt adds guaiacol and cresol for smoke and clove
• 🪵 Cask Variety → Sherry, bourbon and wine casks add sotolon, furfural and dark fruit
• 🌴 Tropical Ageing → Warmer climate boosts esters and draws oak fast
• 🍯 Molasses Blends → Lighter base, often neutral, shaped by blending

Great for whisky training, regional education and comparative flavour work.

📌 High-res PNG included

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