Wood Science 101: Nerdy by Nature

This class demystifies how wood shapes whiskey—starting with the basics of why oak is used in the first place, how heat treatment transforms it, and what actually moves from barrel to spirit over time. From there, we shift from theory to sensory reality.

Participants are introduced to the key chemical families responsible for many of whiskey’s most recognizable aromas and flavors, including phenolic compounds, lactones, and aldehydes. Rather than treating these as abstract chemistry terms, the class grounds each concept in real-world sensory references—smelling familiar items like vanilla, baking spices, or tea to connect the language of chemistry to lived experience behind the bar or at the tasting table.

Once those sensory anchors are established, we put the learning into practice. Guests taste and smell through carefully selected whiskies, using comparison and contrast to isolate specific aromas and flavors linked to oak chemistry and heat treatment. The goal is no…