🥃 Two whiskies. Same cask. Same age. Totally different flavour. Why?

Even distilleries just a few miles apart can produce radically different spirits.

Because every step shapes flavour:

🌾 Grain bill – Barley, corn, rye, oats… each grain brings different sugars, lipids, and precursors. Even variety and malting style matter.
🧪 Fermentation – Yeast strain, temperature, and time influence ester production, acidity, and mouthfeel—shaping fruitiness, nuttiness, or spice.
🔥 Distillation – Still shape, copper contact, reflux, and cut points determine which flavour compounds make it into the final spirit.
🛢️ Maturation – Cask origin, toast and char level, age, and warehouse environment all affect extraction, oxidation, and flavour layering.

Change just one thing—and the whisky changes.

And here’s the shift I’m seeing more and more:

Premium drinkers don’t just want tasting notes. They want understanding.
They want to know how the flavour got there.
They’re asking about yeast, oak, still shape—not just ABV and cask type.

That’s where flavour visuals come in.

📊 Radar plots (like the one below) are useful—they show flavour balance at a glance.
(These are generalised profiles of common whisky styles—based on production trends, not specific brands.)
But they don’t explain why one whisky is heavy on spice and another bursts with fruit.

That’s where flavour storytelling matters.
Linking process to taste.
Helping people understand what’s in the glass—not just describe it.

It’s something I’ve been exploring through visual tools—making whisky science easier to follow and talk about.

💬 What do you wish was explained more clearly in whisky?
Mash bills? Fermentation? Barrel impact?

👇 I’d love to hear what you want to understand—or help others understand—more deeply.