From the journal:

Sustainable Food Technology

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

Ruaraidh D McIntosh,   David Ellis,   Irene Baxter,   Nicholle G.A. Bell,   Barry Harrison,   Kacper P Krakowiak,   Clayton Magill  and  Sam Fergusson  

Abstract

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

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DOI
https://doi.org/10.1039/D5FB00560D
Article type
Paper
Submitted
10 Sep 2025
Accepted
10 Apr 2026
First published
10 Apr 2026
This article is Open Access
Creative Commons BY license

Sustainable Food Technol., 2025, Accepted Manuscript

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

R. D. McIntosh, D. Ellis, I. Baxter, N. G.A. Bell, B. Harrison, K. P. Krakowiak, C. Magill and S. Fergusson, Sustainable Food Technol., 2025, Accepted Manuscript , DOI: 10.1039/D5FB00560D

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