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.
Publisher: Elsevier Science Publishing Co Inc
Number of pages: 444
Weight: 960 g
Dimensions: 235 x 191 x 25 mm
Edition: 2nd edition
"...an excellent source of detailed information on the scientific aspects of whisky production." -John F. Kennedy & Francois Meullenet, University of Birmingham Research, U.K., (November 2004)
"...it is an important contribution to the literature available on whisky and will be welcomed by all ...an excellent book..."
-JOURNAL OF INSTITUTE OF BREWING (2003)
"This well-written book provides a wealth of useful information on all aspects relating to whisky production..."
-ALLTECH (OCTOBER 2003)
"5/5 stars This book is worth owning!!"
-Robert Piggot (SEPTEMBER 2003)