"Whisky: Technology, Production and Marketing" ed. by Inge Russell, Graham Stewart, Charlie Bamforth



"Whisky: Technology, Production and Marketing" ed. by Inge Russell, Graham Stewart, Charlie Bamforth
Handbook of Alcoholic Beverage Series
Elsevier, Academic Press | 2003 | ISBN: 0126692020, 0126692025 | 341 pages | File type: PDF | 7 mb

This well-written book provides a wealth of useful information on all aspects relating to whisky production. The book quickly become a reference for daily work. It is good to have also for the rather non-technical reader.

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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

Contents
Series editors
Contributors
Foreword - Alan G. Rutherford
Preface - Inge Russell
Chapter 1 - History of the development of whiskey distillation - George N. Bathgate
Chapter 2 - Malt whiskies: Raw materials and processing - Timothy C.S. Dolan
Chapter 3 - Grain whisky: Raw materials and processing - Tom A. Bringhurst, Anne L. Broadhead and James Brosnan
Chapter 4 - Yeast and fermentation - Iain Campbell
Chapter 5 - Batch distillation - Denis Arthur Nicol
Chapter 6 - Grain whisky distillation - Iain Campbell
Chapter 7 - Maturation and blending - John Conner, Ken Reid and Frances Jack
Chapter 8 - Co-products - Bob Pass and Ian Lamb
ert
Chapter 9 - Whisky analysis - Ross Aylott
Chapter 10 - Marketing Scotch whisky - Grant E. Gordon
Appendix
with TOC BookMarkLinks

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