Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Despite the recession, new distillation capacity has been added at a record pace and new consumers in new markets have entered the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. An entirely new chapter discussing the management and utilization of co-products and recent developments in areas such as anaerobic digestion is included along with revisions and updates to most chapters. Written by acknowledged and experienced authorities of the subject, this book provide an up to date treatment of this fast developing area. Aimed at the popular market, it provides a leading text for students of distilling, industry practitioners, new craft distillers and whisky enthusiasts. Review of the 1st Edition 'The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. Fascinating stuff from cover to cover.' Ian W. Davies, Chromatographia, 2014, 77, 1733-1734 'Sometimes, you come across a book that's so comprehensive that it's worth shouting about....a fascinating book that can be engaged with on numerous levels, even if you aren't a student of distilling. Pop it on the shelf and consult it from time to time over the coming years. This might be the only whisky book you'll ever need.' http://malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/
Reviews
First we get detailed overviews of the five major whiskey nations (about 100 pages). In this case, these are Ireland, Canada (far too seldom considered), USA, Japan and of course Scotland. A selection that you can understand even as a German in the midst of a flourishing domestic whiskey industry. Especially since there is a nice chapter on "New Whiskey Countries" towards the end of the book. This is followed by about 100 pages about the production of whiskey. Some graphs with chemical formulas may not be obvious to everyone. But they are intended to supplement the text, and there are many other plates as well, x. B. a continuous still system or the distillation process n wash and spirit still. Even readers who have not studied natural sciences can understand the content of these chapters precisely and in understandable language. Each chapter ends with a "conclusion". Ours reads like this: "The Science and Commerce of Whiskey" cannot be compared with any other whiskey book. With the large number of new publications, this is anything but a matter of course. Over the years you will come back to the book again and again. The solid binding and very good paper are helpful and pleasant. -- Frank Winter, Freelance Writer * Fachzeitschrift "Whisky-Botschafter" *



Book Information
ISBN 9781788015387
Author Ian Buxton
Format Hardback
Page Count 326
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry