In this sensory-driven episode of The Oak Effect, host Gus Zhu explores how cultural tastes shape the way we perceive oak flavors. From the preference for less sweetness in China and Japan to the love of vanilla, caramel, and nutty notes in Western cultures, oak aromas connect to culinary traditions around the globe. Gus also unpacks how spice-driven flavors like clove and cinnamon, along with just the right amount of smokiness, influence our enjoyment of oak-aged beverages.