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.
Klappentext
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.
Leseprobe
About the authors
Anne Anstruther is an expert in the history of Scotland, in particular Edinburgh, and the evolution of beer and whisky in this geographical region. Her degrees are in computing science and management studies. Before retiring from a number of positions in this area she worked as an administrator at the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University. Ross Aylott is a Chartered Chemist, Fellow of the Royal Society of Chemistry and former Chairman of the Analytical Division, Scottish Region. He formed Aylott Scientific Consultancy in 2009. Ross joined the predecessor of Diageo in 1981, staying for the next 28 years. He specialised in process, quality, regulatory and analytical aspects of distilled spirits. Scientific highlights include ethyl carbamate investigations, using science to combat counterfeit product and technical liaison with trade associations and government. Tom A Bringhurst is a Fellow of the Institute of Brewing and Distilling. He has worked in Scotch whisky industry for the last 35 years, gaining essential hands-on experience in a wide range of Scotch whisky malt and grain distilleries. Before his retirement in 2014, he was the Senior Scientist leading the raw materials research projects of the Scotch Whisky Research Institute (SWRI) and has been heavily involved with the Institute s research into raw materials, cereals processing, fermentation and distillation, together with various supply chain collaborative projects. James Brosnan is a Fellow of the Institute of Brewing and Distilling and an honorary Professor at Heriot-Watt University. He is currently the Research Manager at the Scotch Whisky Research Institute (SWRI) with a particular role in promoting research for the long term improvement of distilling cereals through collaboration with other scientific or industry groups. He began his scientific career as a Plant Biochemist at Oxford and York Universities, joined what is now Diageo in 1991 as a Process Development Scientist, and in 1994 joined SWRI in Edinburgh as a Cereal Research Scientist. John Conner has over 20 years of research experience in distilled beverage flavours. He is the Senior Scientist of the Maturation Research Group at the Scotch Whisky Research Institute (SWRI) and has in depth expertise in all aspects of maturation ranging from the origins of the flavours created using different cask types, to the role environmental conditions play on the evaporative loss of spirit. A consistent aim of his research has been an understanding of mature spirit quality and the relationships between the chemical composition and sensory properties of distilled beverages in general and whisky in particular. Jonathan Driver is currently an independent Sales and Marketing Consultant for the Spirits Industry, specializing in Super Premium and Luxury brand development and works closely with the John Walker & Sons business of Diageo. He chairs the Industry Committee of the Worshipful Company of Distillers, is a trustee of the Wine & Spirits Education Trust and a Director of the Compass Box Whisky Company. He started his career in the late 1980s with United Distillers, was the Malt Whisky Director for Diageo until 2005 and then became their Integration Marketing Director with the Bushmills acquisition. Shinji Fukuyo is in charge of Suntory s whisky brand development, inventory control and R&D for whisky production. Since 2009, he has been the Chief Blender for Suntory. He joined Suntory in 1984 and was assigned to their Hakushu Malt Distillery in Japan and moved to their Blending Department in 1992. Between 1996 and 2002, he worked in Scotland at both the Heriot-Watt University International Centre for Brewing and Distilling and Morrison Bowmore Distillers L
Inhalt
1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously