Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

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Oxygen slowly changes everything. This visual shows how oxidation softens ethanol, develops esters, and deepens fruit and vanilla notes in maturing whisky.

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

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

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

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

Whisky Maturation - Bundle

Whisky Maturation - Bundle

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

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