Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.
This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
1. Chapter 1. An introduction to whisk(e)y and the development of Scotch whisky - p. 1 2. Chapter 2. Japanese whisky - p. 7 3. Chapter 3. Sake and shochu - p. 17 4. Chapter 4. Spirit beverage development in the Asia-China region - p. 41 5. Chapter 5. Korean soju - p. 63 6. Chapter 6. Indian whiskies - p. 75 7. Chapter 7. Whiskies of Canada and the United States - p. 87 8. Chapter 8. Craft distilling in North America - p. 105 9. Chapter 9. Irish whiskey - p. 125 10. Chapter 10. Scotch whisky: Raw material selection and processing - p. 137 11. Chapter 11. Water: An essential raw material for whisk(e)y production - p. 205 12. Chapter 12. Distilling yeast and fermentation - p. 213 13. Chapter 13. Contamination: Bacteria and wild yeasts in whisky fermentation - p. 237 14. Chapter 14. Batch distillation - p. 247 15. Chapter 15. Grain whisky distillation - p. 271 16. Chapter 16. Maturation - p. 291 17. Chapter 17. Blending - p. 313 18. Chapter 18. Sensory analysis - p. 321 19. Chapter 19. Whisky analysis - p. 335 20. Chapter 20. Investigation and occurrence of counterfeit distilled spirits - p. 367 21. Chapter 21. Co-products - p. 387 22. Chapter 22. Designing for and maintaining cleanliness in the distillery - p. 405 23. Chapter 23. Gin - p. 423 24. Chapter 24. Vodka - p. 441 25. Chapter 25. A short history of rum - p. 457 26. Chapter 26. Spirits—Global packaging developments - p. 463 27. Chapter 27. Packaging alcoholic beverages - p. 487 28. Chapter 28. Marketing Scotch whisky - p. 543 29. Chapter 29. Marketing whisky and white spirits in 2021 - p. 545 30. Index - p. 561
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.
This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
1. Chapter 1. An introduction to whisk(e)y and the development of Scotch whisky - p. 1 2. Chapter 2. Japanese whisky - p. 7 3. Chapter 3. Sake and shochu - p. 17 4. Chapter 4. Spirit beverage development in the Asia-China region - p. 41 5. Chapter 5. Korean soju - p. 63 6. Chapter 6. Indian whiskies - p. 75 7. Chapter 7. Whiskies of Canada and the United States - p. 87 8. Chapter 8. Craft distilling in North America - p. 105 9. Chapter 9. Irish whiskey - p. 125 10. Chapter 10. Scotch whisky: Raw material selection and processing - p. 137 11. Chapter 11. Water: An essential raw material for whisk(e)y production - p. 205 12. Chapter 12. Distilling yeast and fermentation - p. 213 13. Chapter 13. Contamination: Bacteria and wild yeasts in whisky fermentation - p. 237 14. Chapter 14. Batch distillation - p. 247 15. Chapter 15. Grain whisky distillation - p. 271 16. Chapter 16. Maturation - p. 291 17. Chapter 17. Blending - p. 313 18. Chapter 18. Sensory analysis - p. 321 19. Chapter 19. Whisky analysis - p. 335 20. Chapter 20. Investigation and occurrence of counterfeit distilled spirits - p. 367 21. Chapter 21. Co-products - p. 387 22. Chapter 22. Designing for and maintaining cleanliness in the distillery - p. 405 23. Chapter 23. Gin - p. 423 24. Chapter 24. Vodka - p. 441 25. Chapter 25. A short history of rum - p. 457 26. Chapter 26. Spirits—Global packaging developments - p. 463 27. Chapter 27. Packaging alcoholic beverages - p. 487 28. Chapter 28. Marketing Scotch whisky - p. 543 29. Chapter 29. Marketing whisky and white spirits in 2021 - p. 545 30. Index - p. 561
