Oak species shifts the distribution of potential extractives such as whisky lactones, but tree, site, spatial population, seasoning, cooperage, and maturation variables prevent species from determining flavor by itself.

Raw-wood chemistry is not identical to toasted wood extraction or finished-spirit perception.

Large species-level chemical differences coexist with substantial within-species variation. Barrel sourcing therefore requires population thinking rather than a single flavor stereotype.

Use probabilistic language for species claims and record the transformation stages between tree and glass.