An assessment of spruce wood as a replacement for peat in the production of whisky: chemical and sensory analysis of new make spirits

Key Points

• The aim is to evaluate spruce wood as a sustainable alternative to peat for whisky production through chemical and sensory analysis.
• Conducted chemical analysis of whisky produced using spruce wood.
• Performed sensory analysis to assess flavor profiles of new make spirits.
• Compared results to traditional peat-based whisky production.
• Spruce wood showed promising chemical characteristics comparable to peat.
• Sensory analysis revealed unique flavor profiles in whisky made from spruce wood.
• Potential for spruce wood to be a sustainable alternative in whisky production.