Japanese Whisky Flavour Chemistry

🥢 Japanese Whisky Flavour Chemistry

What makes Japanese whisky so balanced and expressive?

This graphic explores:

• 🌳 Mizunara Oak → Adds sandalwood and coconut from lactones and vanillin
• 🍐 Long Fermentation → Builds floral esters like phenethyl acetate
• 🥃 Multiple Spirit Styles → Still shape and cuts control flavour profile
• 🎨 Blending Philosophy → Combines styles and layers for harmony
• 🪵 Cask Variety → Ex-Bourbon, sherry and wine add eugenol and furfural

Perfect for whisky educators, tasting guides and blending discussions.

📌 High-res PNG included

© John Angus 2025 | For education and licensed use only

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study

• Watermark removed; copyright footer included