Whisky: Technology, Production and Marketing is a fascinating read for anybody interested in Scotch whisky production. The book answers such questions as:

• How can you tell whether your whisky is really the brand claimed to be on the label?
• How can you tell if a whisky has been adulterated with water?
• What is the biochemistry that occurs during ageing in oak barrels?
• How do different distillation processes affect the final product?
• and many more..

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.

Fermentation scientists, brewers and distillers, employees in many areas of the alcoholic beverage industry, alcohol manufacturers, students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced understanding of the science behind the beverage will want to have this book.

Contents

1. History of the Development of Whisky Distillation
2. Malt Whiskies: Raw Materials and Processing
3. Grain Whisky: Raw Materials and Processing
4. Yeast and Fermentation
5. Batch Distillation
6. Grain Whisky Distillation
7. Maturation and Blending
8. Co-Products
9. Whisky Analysis
10. Marketing Scotch Whisky

Index

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