Malted Barley: Where Whisky Flavour Begins (Part 5 of the Grain Chemistry Series)

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Barley brings more than enzymes — it’s packed with flavour potential. This graphic explains how kilning and malt type shape flavour even before fermentation begins.

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

Malted Barley: Where Whisky Flavour Begins (Part 5 of the Grain Chemistry Series)

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Malted Barley: Where Whisky Flavour Begins (Part 5 of the Grain Chemistry Series)

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