Cereal & Oak Whisky
Grains, specifically barley for single malt, are the raw materials from which all whiskies are made.
Flavours often found in Cereal & Oak whiskies
These whiskies are malty, crisp and sometimes bready.
Including flavours like breakfast cereal, biscuit, porridge, toast, macadamia and oak.
Where to begin
Rounded, mellow and wonderfully balanced - these whiskies showcase gentle cereal sweetness and a touch of oak spice. Ideal for those beginning their whisky journey, or anyone who enjoys smooth, comforting flavours with depth.
The cream of the crop
The standouts - award-winners and much-loved classics that capture the perfect harmony of malt richness and oaky maturity. From silky-smooth blends to characterful single malts, these bottles show why the timeless combination of grain and wood never goes out of style.
The hidden gems
For seasoned whisky drinkers who appreciate subtlety and craftsmanship. Discover small-batch releases and independent bottlings where toasted cereals meet layered oak - whiskies that reveal the quiet sophistication behind this traditional flavour profile.
How Cereal & Oak whisky is made
Barley being harvested
Cereal grains are the starting point for all whiskies. For single malt whisky, as the name suggests, barley must be malted (so distillers can access the starch and enzymes stored inside). Malted barley has a characteristic biscuity taste.
The key with these whiskies is that the flavours of the raw material remain the focus. This may mean avoiding an overly long fermentation where many fruity flavours are formed, decisions during distillation, and certainly the casks used to age the whisky.
Active, first fill casks of all kinds, often used for Fresh Fruit & Vanilla whiskies and Rich Fruit & Nut whiskies contribute a lot of flavour and character that may overwhelm a whisky's initial cereal taste. Time spent maturing in less active second fill or refill oak casks is more likely to bring complementary notes.
Find out more about other whisky flavours
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