Whisky and Other Spirits

Technology, Production and Marketing

Graham Stewart, Julie Kellershohn, Inge Russell

• Publisher: Academic Press
• Year: 2021
• Edition: 3
• eBook ISBN:
  9780323853606
• Topic: Technology & Engineering
• Subtopic: Microbiology
• Index: Technology & Engineering

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. - Presents a detailed look into current global situation for whisky and spirits production - Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail - Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies

Table of contents

• Title of Book
• Cover image
• Title page
• Table of Contents
• Copyright
• About the authors
• Foreword
• Preface
• Chapter 1 An introduction to whisk(e)y and the development of Scotch whisky
• Chapter 2 Japanese whisky
• Chapter 3 Sake and shochu
• Chapter 4 Spirit beverage development in the Asia-China region
• Chapter 5 Korean soju
• Chapter 6 Indian whiskies
• Chapter 7 Whiskies of Canada and the United States
• Chapter 8 Craft distilling in North America
• Chapter 9 Irish whiskey
• Chapter 10 Scotch whisky: Raw material selection and processing
• Chapter 11 Water: An essential raw material for whisk(e)y production
• Chapter 12 Distilling yeast and fermentation
• Chapter 13 Contamination: Bacteria and wild yeasts in whisky fermentation
• Chapter 14 Batch distillation
• Chapter 15 Grain whisky distillation
• Chapter 16 Maturation
• Chapter 17 Blending
• Chapter 18 Sensory analysis
• Chapter 19 Whisky analysis
• Chapter 20 Investigation and occurrence of counterfeit distilled spirits
• Chapter 21 Co-products
• Chapter 22 Designing for and maintaining cleanliness in the distillery
• Chapter 23 Gin
• Chapter 24 Vodka
• Chapter 25 A short history of rum
• Chapter 26 Spirits—Global packaging developments
• Chapter 27 Packaging alcoholic beverages
• Chapter 28 Marketing Scotch whisky
• Chapter 29 Marketing whisky and white spirits in 2021
• Index