Whisky: Technology, Production And Marketing by Inge RussellWhisky: Technology, Production And Marketing by Inge Russell

Whisky: Technology, Production And Marketing

byInge RussellEditorGraham Stewart

Paperback | October 30, 2018

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Whisky: Technology, Production and Marketingexplains 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.

  • Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
  • Includes a chapter on marketing and selling whisky
  • Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Inge Russell is the Editor-in-Chief of the Journal of the Institute of Brewing, a Visiting Professor at Heriot-Watt University, Edinburgh, Scotland, a Professor at the Alltech Brewing and Distilling Academy and a Fellow of the Institute of Brewing. She has over 40 years of research experience in the brewing and distilling industry. She...
Title:Whisky: Technology, Production And MarketingFormat:PaperbackDimensions:444 pages, 8.75 × 6.35 × 0.68 inPublished:October 30, 2018Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0081013035

ISBN - 13:9780081013038


Table of Contents

1. An Introduction to Whisk(e)y and the Development of Scotch Whisky 2. Irish Whiskey 3. Japanese Whisky 4. Indian Whiskies 5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit 6. Scotch Whisky: Raw Material Selection and Processing 7. Distilling Yeast and Fermentation 8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation 9. Batch Distillation 10. Grain Whisky Distillation 11. Maturation 12. Blending 13. Sensory Analysis 14. Whisky Analysis 15. Co-products 16. Water - An Essential Raw Material for Whisk(e)y Production 17. Designing for Sanitation, Energy Efficiency and Process Control 18. Global Packaging Developments 19. Marketing Scotch Whisky in the 21st Century and Previously