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Whisky: Technology, Production and Marketing
 
 
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Whisky: Technology, Production and Marketing [Hardcover]

Inge Russell (Editor), Graham Stewart (Editor), Charles Bamforth (Editor)
5.0 out of 5 stars  See all reviews (5 customer reviews)
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Review

"...an excellent source of detailed information on the scientific aspects of whisky production." -John F. Kennedy & Francois Meullenet, University of Birmingham Research, U.K., (November 2004)

"...it is an important contribution to the literature available on whisky and will be welcomed by all ...an excellent book..."
-JOURNAL OF INSTITUTE OF BREWING (2003)

"This well-written book provides a wealth of useful information on all aspects relating to whisky production..."
-ALLTECH (OCTOBER 2003)

"5/5 stars This book is worth owning!!"
-Robert Piggot (SEPTEMBER 2003)

Book 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 the 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.
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Inside This Book (Learn More)
First Sentence
Nearly all distilled alcoholic beverages have similar generic roots depending on the basic raw material, whether grape, grain or sugar. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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5.0 out of 5 stars (5 customer reviews)
 
 
 
 
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5.0 out of 5 stars everyday Whisky, Dec 3 2003
This review is from: Whisky: Technology, Production and Marketing (Hardcover)
The book quickly become a reference for daily work. It is good to have also for the rather non-technical reader. Seldom you find such a complete collection.
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5.0 out of 5 stars Whisky:Technology, Production and Marketing, Oct 18 2003
By 
Gary Spedding "alcbevgary" (Brewing and Distilling Analytical Services, LLC, Lexington, KY, US) - See all my reviews
(REAL NAME)   
This review is from: Whisky: Technology, Production and Marketing (Hardcover)
This book is the first volume in what seems set to be an important and major series: the Alcoholic Beverage Series, edited by a highly esteemed trio of experts in the respective fields of brewing and distilling. This first, highly specialized volume, Whisky: Technology, Production and Marketing, is brought to us via the considerable editorial talents of Dr. Inge Russell who has presented the works of 14 qualified (peer reviewed and respected) individuals in one comprehensive and highly readable text. Apart from The Science and Technology of Whiskies, edited by J.R. Piggott et al, and which was published back in 1989 there has never been such a technical volume dedicated to one type and style of distilled alcoholic beverage. Some books including the so called "Alcohol texts" were published in the 1930s and 1940s (some recently reprinted) and even some within the past 20 years but these were either of a more generalized nature or were non-peer reviewed vehicles that entertained us with a promotional bias towards particular interests or authors and furthermore, which, while still useful, are of course considerably out of date.

The up-to-date volume by the team assembled by Dr. Russell covers all aspects of the topic starting with raw materials and progressing through all processes involved in the manufacture of finished products and beyond. Both malt whisky and grain whisky production is entertained. Scotch whisky is placed in context with its Irish, N. American and Japanese counterparts. Batch and continuous distillation topics are adequately and evenly presented. Fermentation and its associated biochemistry and microbiology gets a fairly detailed presentation. Flavor terminology (an ever expanding and important subject) and quality control issues are given appropriate coverage along with the compositional analysis of whisky. The vast and fascinating topic of oak wood-based maturation, aging and blending are admirably presented; this latter topic worthy of the cost of the book in and of itself in this reviewer's opinion.

The volume certainly fills a very wide gap in the literature concerning alcoholic beverages. The book will provide a "definitive" and excellent textbook, but even better than that, it will be useful and valuable to all who wish to delve deeper into the art, the science and the histories and "mysteries" of this most fascinating beverage.

In short and in summary, there is clearly something here for everyone who enjoys and truly appreciates whisky and other distilled beverages at, for its extensive yet readable coverage, a pretty modest price. You will be "tapping" into this potential classic volume on frequent occasions for many years to come.

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5.0 out of 5 stars Attention all Distilling /Alcohol Beverage Technol. students, Sep 30 2003
By 
Colm A. Moran (Lexington, Kentucky United States) - See all my reviews
(REAL NAME)   
This review is from: Whisky: Technology, Production and Marketing (Hardcover)
This well-written book provides a wealth of useful information on all aspects relating to whisky production. To date, there has been a scarcity of technical books on the market for those studying the field of whisky production and distilling in general. This book fills the void by collecting together a group of highly qualified technical experts to share their knowledge with both novice and advanced reader. Students will find clearly defined chapters beginning with the history of whisky distillation, and going through the production process from raw materials, to fermentation, distillation and maturation and finally finishing the book on a dedicated chapter to the marketing of Scotch whisky.

Overall, this is a well-conceived, well-written, and well-organized book. This will prove to be an excellent addition to the bookshelf of any undergraduate or Masters level student who wishes to understand the field of whisky production and marketing.

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