Description
Book SynopsisTable of Contents1. Introduction to whisk(e)y and the development of Scotch whisky 2. Japanese Whisky 3. Sake and Shochu 4. Spirit beverage development in the Asia-China region 5. Korean Soju 6. Indian Whiskies 7. Whiskies of Canada and the United States 8. Craft Distilling in North America 9. Irish Whiskey 10. Scotch Whisky: Raw Material Selection and Processing 11. Water: an essential raw material for whisk(e)y production 12. Distilling Yeast and Fermentation 13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation 14. Batch Distillation 15. Grain Whisky Distillation 16. Maturation 17. Blending 18. Sensory Analysis 19. Whisky Analysis 20. Identification and Occurrence of Counterfeit Distilled Spirits 21. Co-products 22. Designing for and Maintaining Cleanliness in the Distillery 23. Gin 24. Vodka 25. A Short History of Rum 26. Spirits - Global Packaging Developments 27. Packaging alcoholic beverages 28. Marketing Scotch Whisky 29. Marketing Whiskey and White Spirits in 2021
