Fermentation Control: 6 Levers That Shape Fruity Esters in Whisky

This visual series explores six key fermentation variables that influence ester production — and how distillers can shape the fruity character of new make spirit before it ever reaches the still.

Topics covered include:

• Temperature
• Yeast strain
• Wort composition and nutrient balance
• Oxygen management
• Fermentation time
• Pressure

Each slide highlights how these factors affect specific esters (e.g. ethyl acetate, isoamyl acetate, ethyl hexanoate) and offers a flavour-first look at how to steer profile development in fermentation.

Ideal for use in training, tasting room education, and production team discussions.