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The Science and Commerce of Whisky
The Science and Commerce of Whisky

The Science and Commerce of Whisky

Ian Buxton, Paul S Hughes
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The Science and Commerce of Whisky

Ian Buxton, Paul S Hughes
Book details
Table of contents

About This Book

Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.

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Information

Publisher
Royal Society of Chemistry
Year
2015
ISBN
9781782625582
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents