Bourbon Flavour Chemistry

🥃 Bourbon Flavour Chemistry

What gives Bourbon its bold, sweet and spicy punch?

This infographic covers the key flavour drivers:

• 🌽 Corn → High in glucose and lipids for fruity esters and creamy mouthfeel
• 🌾 Rye, Wheat, Barley → Ferulic acid from rye builds clove spice; wheat softens, barley adds precursors
• ☀️ Hot Climate Ageing → Speeds up oxidation, ester formation and oak extraction
• 🔥 Charred Oak → Vanillin, furfural and phenols pull into spirit early

Ideal for bourbon educators, distillery tours and flavour training.

📌 High-res PNG included

© John Angus 2025 | For education and licensed use only

Includes:

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

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

• Watermark removed; copyright footer included