Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.- Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner- Includes a chapter on marketing and selling whisky- Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Table of Contents
1. An Introduction to Whisk(e)y and the Development of Scotch Whisky2. Irish Whiskey3. Japanese Whisky4. Indian Whiskies5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit6. Scotch Whisky: Raw Material Selection and Processing7. Distilling Yeast and Fermentation8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation9. Batch Distillation10. Grain Whisky Distillation11. Maturation12. Blending13. Sensory Analysis14. Whisky Analysis15. Co-products16. Water - An Essential Raw Material for Whisk(e)y Production17. Designing for Sanitation, Energy Efficiency and Process Control18. Global Packaging Developments19. Marketing Scotch Whisky in the 21st Century and Previously
