Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

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£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.

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This visual tracks whisky’s evolution over years in the barrel — from green apple esters to antique oak. A clear timeline of flavour development through ageing.

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

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

Whisky Evolution - (Part 8 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

What a Cask Gives—Changes With Every Fill (Part 6 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Chemistry of Cask Finishers: How Wine & Spirit Barrels Transform Whisky (Part 4 of the Cask Chemistry Series)

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

Barrel Oxidation Chemistry: How Oxygen Shapes Flavour Over Time (Part 1 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

Cask Lifecyle (Part 7 of the Cask Chemistry Series)

Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

Toasting vs Charring: How Heat Creates Flavour in Whisky Casks (Part 2 of the Cask Chemistry Series)

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

Alternatives to Oak: How Different Woods Shape Whisky Flavour (Part 5 of the Cask Chemistry Series)

Whisky Maturation - Bundle

Whisky Maturation - Bundle

Maturation Chemistry: How Time Builds Flavour (Part 3 of the Cask Chemistry Series)

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