Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

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Explore the chemical makeup of non-oak casks like cherry, chestnut, and acacia — and the flavour differences they bring to whisky maturation.

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

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

Whisky Maturation - Bundle

Whisky Maturation - Bundle

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

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