Yeast & Fermentation: Flavour Compounds in Whisky (Part 1 of the Yeast & Fermentation Series)

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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

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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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This infographic explores how yeast contributes more than just alcohol — it builds the flavour foundation of every whisky.

You'll find six key flavour compound families — from esters and aldehydes to fusel alcohols and fatty acids — explained with clear text, structures, and visual cues.

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

Includes: