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

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Oats bring smooth mouthfeel, creamy notes, and nutty depth. This infographic explores the role of oat lipids and toasting in delivering layered texture and flavour.

Perfect for distillery training, whisky education, flavour storytelling, and personal study.

Includes:

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

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

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