Description

Book Synopsis
In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese had been fortunate enough to secure an invitation to undergo practical training in pot still whisky manufacture at the Hazelburn Distillery, then the largest of the Campbeltown distilleries. Under the guidance of chief technician Peter Margach Innes, Taketsuru was able to delve into all aspects of whisky manufacture. Four months later, he had completed this report. Taketsuru would go on to establish his own company - Nikka Whisky. Today Nikka's whiskies are known the world over, and frequently win awards.

Trade Review
‘This painstaking translation …. offers a unique and invaluable insight into how distilleries actually operated in early twentieth century Scotland, and as such should be mandatory reading for scholars and enthusiasts alike.’ Nicholas Morgan, Keepers of the Quaich.

On the Production Methods of Pot Still Whisky: Campbeltown, Scotland, May 1920

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    A Paperback by Masataka Taketsuru, Ruth Ann Herd, Alan G. Wolstenholme

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      Book details

      Publisher Zeticula Ltd
      Published 1 October 2021
      ISBN-13 9781846220746
      978-1846220746
      ISBN-10 1846220742
      Also in:
      Food & Drink Spirits, liqueurs and cocktails Technology, Engineering & Agriculture Food and beverage technology

      Description

      Book Synopsis
      In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese had been fortunate enough to secure an invitation to undergo practical training in pot still whisky manufacture at the Hazelburn Distillery, then the largest of the Campbeltown distilleries. Under the guidance of chief technician Peter Margach Innes, Taketsuru was able to delve into all aspects of whisky manufacture. Four months later, he had completed this report. Taketsuru would go on to establish his own company - Nikka Whisky. Today Nikka's whiskies are known the world over, and frequently win awards.

      Trade Review
      ‘This painstaking translation …. offers a unique and invaluable insight into how distilleries actually operated in early twentieth century Scotland, and as such should be mandatory reading for scholars and enthusiasts alike.’ Nicholas Morgan, Keepers of the Quaich.

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