Chemistry of Cask Finishers Part 2 (Part 10 of the Cask Chemistry Series)

Cask Finishers: How Different Barrels Shape Whisky

This hand drawn infographic shows how finishing casks transform whisky flavour by infusing unique compounds from the wines and spirits they once held.

From the dried fruit richness of sherry to the tropical lift of rum, each cask type is broken down into its key flavour drivers and the chemistry behind them.

🏺 Sherry → sotolon & furaneol, nutty and caramelised depth

🍷 Port → malvidin, rich red berries and plum

🍊 Madeira → 5 HMF & furfural, caramel and almond sweetness

🥃 Cognac → ethyl vanillate & phenethyl acetate, vanilla and floral spice

🍇 Marsala → furfural & sotolon, oxidative nutty sweetness

🌴 Rum → ethyl butyrate & acetoin, pineapple esters and buttery molasses

• Perfect for distillers, whisky educators and enthusiasts who want to connect the flavour in the glass with the chemistry in the cask.

Includes:

• 1 x high-resolution infographic (PDF, A4)

• Designed for home printing, note-taking, and study

• Watermark removed; copyright footer included