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

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Grain builds the base. The barrel transforms it. This infographic compares how grain choice and cask ageing each shape whisky flavour — side by side.

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

Grain vs Barrel Aging: What Shapes Whisky Flavour? (Part 6 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)

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)

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)

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

Wheat in Whisky - (Part 7 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)

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)

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

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