Wheat in Whisky - (Part 7 of the Grain Chemistry Series)

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For personal and educational use only.
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For professional use cases, see other licence options.

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£15

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Wheat Whisky: Flavour Chemistry in 6 Key Compounds

Explore the gentle, layered flavour of wheat whisky in this detailed, science-backed infographic.

✅ Clear breakdown of the 6 key flavour-active compounds

✅ Each compound’s source and how it forms in the process

✅ Easy-to-read, visually engaging design perfect for training, tasting sessions, and whisky education

✅ Available in high-resolution for printing or digital sharing

Perfect for distillers, educators, and flavour enthusiasts wanting to understand what sets wheat whisky apart.

Includes:

1 x high-resolution infographic (PDF, A4)
Ideal for print, projection, or training use

Wheat in Whisky - (Part 7 of the Grain Chemistry Series)

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

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

Oats in Whisky: Texture, Toast & Nutty Complexity (Part 3 of the Grain Chemistry Series)

Oats in Whisky: Texture, Toast & Nutty Complexity (Part 3 of the Grain Chemistry Series)

Ferulic Acid & Rye: What Gives Rye Its Punch (Part 2 of the Grain Chemistry Series)

Ferulic Acid & Rye: What Gives Rye Its Punch (Part 2 of the Grain Chemistry Series)

Peated Malt: Smoke, Science & the Future of Peat (Part 4 of the Grain Chemistry Series)

Peated Malt: Smoke, Science & the Future of Peat (Part 4 of the Grain Chemistry Series)

Corn in Whisky: Flavour Foundations from the Mash (Part 1 of the Grain Chemistry Series)

Corn in Whisky: Flavour Foundations from the Mash (Part 1 of the Grain Chemistry Series)

Grain vs Barrel Aging: What Shapes Whisky Flavour? (Part 6 of the Grain Chemistry Series)

Grain vs Barrel Aging: What Shapes Whisky Flavour? (Part 6 of the Grain Chemistry Series)

Wheat in Whisky - (Part 7 of the Grain Chemistry Series)

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