Apple Brandy - Spirit Chemistry from around the World

🍏 Apple Brandy Flavour Chemistry

What survives distillation? What gets stripped away? And what does oak actually add?

This infographic breaks down how:

• 🍐 Esters carry through for bright fruit notes
• 🌰 Aldehydes evolve from green to nutty
• 🍏 Malic acid disappears in the still
• 🌿 Oak adds vanillin, lactones and spice
• 🥃 Higher alcohols give warmth and body

Ideal for training, teaching, or just flavour exploration.

📌 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