Whisky

Technology, Production and Marketing

Author: Inge Russell,Graham Stewart

Publisher: Elsevier

ISBN: 0124046037

Category: Technology & Engineering

Page: 444

View: 7322

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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.

Whisky

Technology, Production and Marketing

Author: Inge Russell,Graham Stewart

Publisher: Elsevier

ISBN: 9780080474854

Category: Medical

Page: 384

View: 2904

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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.

Whisky

Technology, Production and Marketing

Author: Inge Russell,Graham Stewart

Publisher: Academic Press

ISBN: 9780124017351

Category: Science

Page: 417

View: 6683

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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.

Fermented Beverage Production

Author: Andrew G.H. Lea,John Piggott

Publisher: Springer Science & Business Media

ISBN: 1475752148

Category: Technology & Engineering

Page: 428

View: 7974

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The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or thirty years. In part this is due to the blandishments of advertising, which tend to emphasise the traditional image for mass market promotion at the expense of the technological skills, and in part due to a lack of readily available information on the production pro cesses themselves. This book attempts to remedy the balance and to show that, far from being a quaint and rustic activity, the production of fermented beverages is a skilled and sophisticated blend of tradition and technology. We have chosen to organise the book principally by individual beverages or groups of beverages, with the addition of a number of general chapters to cover items of common concern such as fermentation biochemistry, adulteration, filtration and flavour aspects. While we have tried to eliminate excessive duplication of information, we make no apologies for the fact that certain important aspects (e. g. the role of sulphur dioxide in wine and cidermaking) are discussed on more than one occasion. This only serves to underline their importance and to ensure that each chapter is moderately self-contained.

Shots of Knowledge

The Science of Whiskey

Author: Rob Arnold,Eric Simanek

Publisher: Texas A&M University Press

ISBN: 0875656544

Category: Cooking

Page: 160

View: 5108

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Shots of Knowledge is a guidebook for whiskey lovers. Organized into approximately sixty illustrated essays, the book samples selected topics in whiskey production through the lenses of science and engineering. While the essays are subdivided into three sections—From Sunshine to Sugar, From Wee Beasties to White Dogs, and From Barrel to Brain—the reader is free to sip them in any order. The story commences with water, carbon dioxide, and sunlight; travels through the manufacturing process; and ends with the molecules that entertain the palate. Whether the topic is photosynthesis, bubble caps, oak speciation, or a mechanistic enzymology, the essays seek to reveal the simple beauty too often hidden in science and engineering. At approximately one page in length, each essay and accompanying artwork can be digested slowly at the rate estimated at three essays per bourbon or Scotch. Each essay is summarized in one or two sentences in a single “Shot of Knowledge.” Iconography anchors each essay in the production process. Inspiration for the book derived from a productive collision between individuals from TCU and the Firestone & Robertson Distilling Company.

The Science and Commerce of Whisky

Author: Ian Buxton,Paul S Hughes

Publisher: Royal Society of Chemistry

ISBN: 1782625585

Category: Technology & Engineering

Page: N.A

View: 8206

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Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.

Goodness Nose

The Passionate Revelations of a Scotch Whisky Master Blender

Author: Richard Paterson

Publisher: Neil Wilson Publishing

ISBN: 1906476861

Category: Biography & Autobiography

Page: 216

View: 7134

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Richard Paterson has Scotch whisky running through his veins. His grandfather and father were both prominent in the Scotch whisky industry in Glasgow for decades before Richard joined a competing whisky brokerage firm to start his apprenticeship. But this is no dry textbook on blending. Far from it. Humour, insight, history, a love of people and an abiding and evangelical passion inform every page. For the first time one of the world's foremost whisky blenders reveals how he rose through the ranks to top of his profession. He also candidly reveals some of the secrets of his craft and gives his thoughts on where he feels the industry is heading today. Lavishly illustrated in colour and black and white with black and white line artwork, this is destined to become a whisky classic and an essential item on every whisky lover's bookshelf. CONTENTS 1. Raw Spirit - The Birth of a Blender 2. Maturation Begins 3. The Spirit of Campbeltown - Glen Scotia 4. A Blender in the Making 5. The Spirit of the Highlands - Dalmore & Fettercairn 6. The Master Blender 7. The Art of Whisky Blending 8. The Spirit of the Islands - Jura 9. Going for Gold - Fully Matured

Handbook of Alcoholic Beverages

Technical, Analytical and Nutritional Aspects

Author: Alan J. Buglass

Publisher: John Wiley & Sons

ISBN: 9780470976654

Category: Technology & Engineering

Page: 1208

View: 508

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A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Whiskey Opus

Author: Dominic Roskrow,Gavin D. Smith,Juergen Diebel,Davin de Kergommeaux

Publisher: Penguin

ISBN: 1465405178

Category: Cooking

Page: 300

View: 6794

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No other spirit is as complex as whiskey; its appeal is timeless, and its fans can spend a lifetime unraveling its mysteries. Whiskey Opus is the companion for that journey. For those setting out on the road to discovery, an illuminating introduction explains the basics of how whiskey is made and how to train your palate to truly appreciate its complex flavors. Features throughout the book delve further, looking at how terroir, ingredients, craftsmanship, and different historical styles influence each whiskey brand. For the seasoned connoisseur, hundreds of detailed tasting notes - as well as an unmatched exploration of the story of whiskey told through in-depth distillery entries - will enrich their knowledge and aid their pursuit of the perfect dram. This comprehensive volume examines every major whiskey-producing country in depth, with extensive coverage of important and influential producers. Every whiskey style, from single malt to poteen, is represented, with informative advice on how to recognize and appreciate each one. With great whiskeys now being produced the world over, Whiskey Opus is a global odyssey that takes the whiskey lover from Banffshire to Bangalore. Whether new to the wonders of whiskey or on the road to becoming a connoisseur, whiskey fans will find that this book answers everything they want to know.

Whiskey Women

Author: Fred Minnick

Publisher: Potomac Books, Inc.

ISBN: 1612345646

Category: Cooking

Page: 195

View: 7637

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Shortly after graduating from University of Glasgow in 1934, Elizabeth “Bessie” Williamson began working as a temporary secretary at the Laphroaig Distillery on the Scottish island Islay. Williamson quickly found herself joining the boys in the tasting room, studying the distillation process, and winning them over with her knowledge of Scottish whisky. After the owner of Laphroaig passed away, Williamson took over the prestigious company and became the American spokesperson for the entire Scotch whisky industry. Impressing clients and showing her passion as the Scotch Whisky Association’s trade ambassador, she soon gained fame within the industry, becoming known as the greatest female distiller. Whiskey Women tells the tales of women who have created this industry, from Mesopotamia’s first beer brewers and distillers to America’s rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned significant shares in spirits companies. Williamson’s story is one of many among the influential women who changed the Scotch whisky industry as well as influenced the American bourbon whiskey and Irish whiskey markets. Until now their stories have remained untold.


Alcohol Distiller's Handbook

A Handbook on the Manufacture of Ethyl Alcohol and Distiller's Feed Products from Cereals

Author: Herman F. Willkie,Fundamentals of Distillery Practice 1980,Joseph Prochaska

Publisher: N.A

ISBN: 9780879473037

Category: Sports & Recreation

Page: 193

View: 439

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Brewing

Author: Michael J. Lewis,Tom W. Young

Publisher: Springer Science & Business Media

ISBN: 1461507294

Category: Technology & Engineering

Page: 398

View: 3017

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Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Canadian Whisky, Second Edition

The New Portable Expert

Author: Davin de Kergommeaux

Publisher: Appetite by Random House

ISBN: 0147530768

Category: Cooking

Page: 336

View: 7913

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Savour the bold notes and rich varieties of Canadian whisky with this fully revised, updated, and indispensable guide. This fully updated and revised edition of the award-winning Canadian Whisky invites you on a journey across Canada and back through time to discover the story of this unique spirit. Independent whisky expert Davin de Kergommeaux weaves a compelling narrative, beginning with the substance of Canadian whisky—grains, water, and wood—and details the process of how it’s made and how to taste it. He traces the fascinating history of the country’s major distilleries and key visionaries, and introduces the present-day players—big and small—who are shaping the industry through both tradition and innovation. Newly designed, and now including a map of Canada’s whisky distilleries, over 100 up-to-date tasting notes, and a handy tasting checklist, Canadian Whisky reflects the latest research on flavour development and the science of taste. At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.

A Field Guide to Whisky

An Expert Compendium to Take Your Passion and Knowledge to the Next Level

Author: Hans Offringa

Publisher: Artisan Books

ISBN: 1579657516

Category: Cooking

Page: 320

View: 4603

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A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

The Alcohol Textbook

A Reference for the Beverage, Fuel and Industrial Alcohol Industries

Author: Kathryn Ann Jacques,T. P. Lyons,D. R. Kelsall

Publisher: N.A

ISBN: N.A

Category: Alcohol

Page: 446

View: 8477

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Fundamentals of Distillery Practice

A Handbook on the Manufacture of Ethyl Alcohol and Distillers' Feed Products from Cereals

Author: Herman Frederick Willkie,Joseph A. Prochaska,Owen Bill

Publisher: White Mule Press

ISBN: 9780982405567

Category: Cooking

Page: 193

View: 6616

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Written specifically for use in the educational program of the production division of Seagram Distillers Corporation, this volume provides a fundamental explanation of the physical and chemical processes involved in the operation of a grain alcohol distillery.

APPRECIATING WHISKY

Author: Phillip Hills

Publisher: White Mule Press

ISBN: 9780996827751

Category: Cooking

Page: 192

View: 6649

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Learn how to appreciate whisky like a connoisseur. Learn how distillation, chemistry and aging contribute to the final product. With science as the grounding, educating the palate via taste and smell provides further enjoyment. A Master Whisky course primer.

Malt Whisky

The Complete Guide

Author: Charles MacLean

Publisher: Lomond Publications, Incorporated

ISBN: 9781842043424

Category: Whiskey

Page: 240

View: 9036

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Portable sized edition of the award-winning ""Malt Whisky"," from Charles MacLean, a world authority on the subject of malt whisky. This edition is produced in a smaller format than the original "Malt Whisky" to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting, or visiting distilleries. Full color maps locate the key distilleries, while over 150 photographs capture the essence of the spirit and how it is made. Charles MacLean describes how to appreciate and get the most out of tasting malt whisky, and a detailed A-Z directory features all of Scotland's key distilleries and their whiskies with full color labels. Also included are tips on buying malt whisky, as well as a guide to distillery visitor facilities and the best whisky societies and websites. This book offers all the information any malt lover could ever need to appreciate this magical spirit to the full.

The Kings County Distillery Guide to Urban Moonshining

How to Make and Drink Whiskey

Author: David Haskell,Colin Spoelman

Publisher: Abrams

ISBN: 161312564X

Category: Cooking

Page: 224

View: 1602

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A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the founders of Kings County Distillery, New York City’s first distillery since Prohibition, this spirited illustrated book explores America’s age-old love affair with whiskey. It begins with chapters on whiskey’s history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips. The final section focuses on the contemporary whiskey scene, featuring a list of microdistillers, cocktail and food recipes from the country’s hottest mixologists and chefs, and an opinionated guide to building your own whiskey collection. Praise for The Kings County Distillery Guide to Urban Moonshining: “The moonshining world is notoriously full of orally-perpetuated misinformation and the legitimate whiskey industry is full of marketing lies and half-truths; Spoelman and Haskell have thankfully defied those traditions and released an educational book of honesty and transparency.” —Serious Eats