Cask Strength - Serving Whisky Flavour

A detailed visual explaining why cask strength whisky doesn’t always explode with flavour on the nose. It breaks down how high ethanol content can trap aroma molecules in solution, shifting aroma to retronasal perception after swallowing.

Includes molecule types like esters, phenols, lactones, and tannins, and how they're affected at high ABV.

✅ Ideal for distillers, educators, and whisky clubs explaining the structure and behaviour of strong spirits.

Includes:

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

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

• Watermark removed; copyright footer included