Corn in Whisky: Flavour Foundations from the Mash (Part 1 of the Grain Chemistry Series)

On Sale

£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.

Added to cart

Add to wishlist

Corn contributes more than alcohol yield — its lipids, starches, and low protein content shape texture and soft fruity notes. This infographic explores how corn impacts whisky flavour from the mash onward.+

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

Corn in Whisky: Flavour Foundations from the Mash (Part 1 of the Grain Chemistry Series)

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

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

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)

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)

You Might Also Like