2 &6 Row Barley - (Part 8 of the Grain Chemistry Series)

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£999.99

Personal Use – Educational Viewing Only

£10

Licence: Personal
For personal and educational use only.
Not for internal staff training, tastings, or public sharing.
For professional use cases, see other licence options.

Distillery / Educator Licence – Internal Use Only

£15

Licence: Internal
Licensed for internal use only.
Not for use in social media, public websites, or visitor-facing materials.
For on-site or public sharing, please choose the Visitor Licence.

Consumer-Facing Licence – On-Site Display Only

£25

Licence: Customer facing
Licensed for on-site public and internal use.
Not for social media or external digital publishing.
For full public/online use, please contact for custom licensing.

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2 & 6 Row Barley: Flavour Chemistry Compared

Discover how two-row and six-row barley shape whisky differently in this clear, science-backed infographic.

✅ Side-by-side breakdown of starch, protein, and enzyme levels

✅ How these differences affect fermentation, flavour, and mouthfeel

✅ Simple, engaging design for easy comparison and training use

✅ Available in high-resolution for printing or digital sharing

Perfect for distillers, educators, and flavour fans wanting to understand the impact of barley choice.

Includes:

1 x high-resolution infographic (PDF, A4)

Ideal for print, projection, or training use

2 &6 Row Barley - (Part 8 of the Grain Chemistry Series)

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

Wheat in Whisky - (Part 7 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)

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)

Rice - (Part 10 of the Grain Chemistry Series)

Rice - (Part 10 of the Grain Chemistry Series)

Grain Bundle

Grain Bundle

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)

Unmalted Barley - (Part 9 of the Grain Chemistry Series)

Unmalted Barley - (Part 9 of the Grain Chemistry Series)

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

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2 &6 Row Barley - (Part 8 of the Grain Chemistry Series)

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