By Inge Russell
Whisky: expertise, construction and advertising explains in technical phrases the technological know-how and know-how of manufacturing whisky, mixed with details from specialists on effectively advertising the product. international specialists in Scotch whisky supply precise perception into whisky creation, from the processing of uncooked fabrics to the fermentation, distillation, maturation, mixing, creation of co-products, and caliber checking out, in addition to very important info at the method used for packaging and advertising whisky within the twenty-first century. No different ebook covers the full whisky technique from uncooked fabric to supply to marketplace in this kind of complete demeanour and with any such excessive point of technical detail.
- Only to be had paintings to hide the complete whisky method from uncooked fabric to supply to the marketplace in this kind of accomplished manner
- Includes a bankruptcy on advertising and marketing and promoting whisky
- Foreword written by means of Alan Rutherford, former Chairman and dealing with Director of United Malt and Grain Distillers Ltd.
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Extra resources for Whisky, Second Edition: Technology, Production and Marketing
Evaluation of mass-transfer by mist as a new parameter in the control of wash distillation. In: Proceedings of the Aviemore Conference on Malting, Brewing and Distilling. Institute of Brewing, London. , 2004. A Page of Making Western Style Liquors [in Japanese]. Barrel Publishing, Ltd. , 1999. Lets Start Every Day Afresh—Commemorative Publication for 100 Years History of Suntory, Ltd. [in Japanese]. Suntory, Osaka, Japan. , 1976. Whisky and I [in Japanese]. , Ltd, Tokyo. , 2000. Conversion of unsaturated fatty acids to precursors of gamma-lactones by lactic acid bacteria during the production of malt whisky.
Nevertheless, blended whisky is still the “bread and butter” of the industry. In 2012, there were 98 malt distilleries and seven grain distilleries in Scotland. 5 grain distilleries. Pernod Ricard owned 12 malt distilleries and one grain distillery. The remaining distilleries were owned by a large number of distilling companies. In 2012, the Scotch whisky industry sustained 10,000 direct jobs, many located in rural areas in the north of Scotland. The industry used 62,000 tonnes of malted barley and 64,000 tonnes of unmalted cereals.
Fermentation Stainless steel and wooden washbacks are used for fermentation. Research into whisky and beer fermentation by yeast and other microorganisms has been actively conducted with all three major distilling companies in Japan producing beer as well as whisky. Each company adopts its own policies for selecting their yeasts and fermentation conditions. Kirin chooses specific yeasts from their collection of hundreds of yeast cultures to produce particular fragrant ester flavours. Nikka utilizes multiple yeasts to produce a variety of whiskies with different fragrances and tastes.