Types of Oak (Part 9 of the Cask Chemistry Series)
On Sale
£999.99
Oak Species in Whisky Maturation – Educational Graphic
This high-resolution infographic explains how six different oak species influence the chemistry and flavour of whisky during maturation.
It covers:
- American White Oak – Lactones and vanillin for coconut and vanilla notes
- European Oak – Ellagitannins for structure, with spice, fruit, and nutty richness
- Mizunara Oak – Unique lactones for sandalwood spice and tropical sweetness
- French Oak – Eugenol and lactones for baking spice, vanilla, and floral complexity
- Garry Oak – Phenolics and tannins for bold spice, dark fruit, and smokiness
- Irish Oak – Tannins and eugenol for firm structure, warm spice, and balanced sweetness
- Perfect for training, education, or distillery displays, this visual links each oak type to its key flavour compounds, showing both the science and the tasting impact.
Includes:
• 1 x high-resolution infographic (PDF, A4)
• Designed for home printing, note-taking, and study
• Watermark removed; copyright footer included
