Whisky and Other Spirits
Technology, Production and Marketing
- 3rd Edition - September 22, 2021
- Imprint: Academic Press
- Editors: Graham Stewart, Julie Kellershohn, Inge Russell
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 2 0 7 6 - 4
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 3 6 0 - 6
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including productio… Read more
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Request a sales quoteWhisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.
This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.
- Presents a detailed look into current global situation for whisky and spirits production
- Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail
- Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies
Fermentation scientists, brewers and distillers; employees in many areas (technical, production, R&D, marketing) of the alcoholic beverage industry, alcohol manufacturers, beverage technologists. Students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced understanding of the science behind whisky
- Cover
- Title page
- Table of Contents
- Copyright
- About the authors
- Foreword
- Preface
- Chapter 1: An introduction to whisk(e)y and the development of Scotch whisky
- Abstract
- Acknowledgements
- Early days
- Effects of the agricultural and industrial revolutions
- Controls, taxation, and amalgamation
- Growth and sustainability
- Brexit and COVID-19
- The future
- References
- Chapter 2: Japanese whisky
- Abstract
- Acknowledgements
- Introduction
- History
- Production processes
- Research and development
- Final thoughts
- References
- Chapter 3: Sake and shochu
- Abstract
- Introduction
- History of sake
- Raw materials for sake
- Sake production processes
- Honkaku shochu and awamori
- History of shochu
- Raw materials for shochu
- Shochu production processes
- Varieties and regions
- Japanese market
- Export of sake and shochu
- References
- Chapter 4: Spirit beverage development in the Asia-China region
- Abstract
- Acknowledgements
- Introduction
- The flavours of Chinese baijiu
- The basic production process
- The future challenges and opportunities of Chinese baijiu
- A history of whisky development in China
- Whisky regulations in China
- The future of Chinese whisky
- A history of whisky development in Taiwan
- The whisky regulations in Taiwan
- The craft whisky movement in Taiwan
- References
- Chapter 5: Korean soju
- Abstract
- Acknowledgements
- Introduction
- Distilled spirit industry in Korea
- Soju production process
- Soju flavour compounds
- New product development of soju in Korea
- References
- Further reading
- Chapter 6: Indian whiskies
- Abstract
- Acknowledgements
- History of alcoholic beverages in India
- The Indian alcoholic beverage market
- Indian whisky
- Raw materials
- Indian whisky production
- Flavour profiling of whiskies
- Gas chromatographic profiling of whiskies
- Consumer research: Home use test
- Benefits of neutral alcohol-based whisky
- Drinking patterns in India
- Worldwide ranking of Indian whiskies
- World-class Indian single-malt whiskies
- Indian whiskies—Future perspectives
- References
- Chapter 7: Whiskies of Canada and the United States
- Abstract
- History
- Present-day markets and producers
- Regulations
- Crafting methods
- Outlook
- References
- Chapter 8: Craft distilling in North America
- Abstract
- Introduction
- History
- The definition of craft distilling
- Important craft whiskey styles
- Major craft whiskey distillers in North America
- Raw materials and processes
- The future of craft distilling in North America
- Conclusion
- References
- Chapter 9: Irish whiskey
- Abstract
- Acknowledgements
- History and commercial development
- Pot still whiskey production
- Malt whiskey production
- Grain whiskey production
- Grain distillation
- Maturation
- The future
- References
- Chapter 10: Scotch whisky: Raw material selection and processing
- Abstract
- Introduction
- Supply chain sustainability
- Raw materials
- Cereal breeding
- Raw materials for malt distilling
- Raw materials for grain distilling
- Cereals processing
- Malt distillery processing
- Grain distillery processing and principles
- Water as a raw material
- Future trends
- References
- Further reading
- Chapter 11: Water: An essential raw material for whisk(e)y production
- Abstract
- Process water
- Water treatment
- Treatment of copper in the effluent
- Water conservation and the future
- References
- Chapter 12: Distilling yeast and fermentation
- Abstract
- Introduction
- Sourcing the yeast
- Yeast nomenclature
- Understanding the structure of the yeast cell
- The cell wall
- The plasma membrane
- The periplasmic space
- The cell nucleus
- The mitochondria
- The cell cytoplasm and its constituents
- Multiplication of yeast—Bud scars and birth scars
- Biochemistry of the yeast cell and nutrient uptake from wort
- Carbohydrate metabolic pathways
- What happens inside of the yeast cell?
- Yeast and nitrogen metabolism
- Distiller’s yeast and oxygen
- The commercial cultivation of distiller’s yeast
- How much yeast is required to pitch a typical distilling fermentation?
- Fermentation congeners
- Wort fermentation
- Sugar uptake from a distiller’s wort
- Summary
- References
- Further reading
- Chapter 13: Contamination: Bacteria and wild yeasts in whisky fermentation
- Abstract
- Sources and types of contamination
- Lactic acid bacteria (LAB)
- Wild yeasts
- Effects on spirit composition and quality
- References
- Chapter 14: Batch distillation
- Abstract
- Introduction
- History
- Distillery design
- Wash still operation
- Heat recovery in wash stills using thermal vapour recompression (TVR)
- Spirit still operation
- Product quality
- Efficiency and production yield
- Calculation of attenuation charge and percentage over attenuation
- Triple distillation
- Dealing with distillation problems
- The role of copper in the quality of new whisky
- Miniature pot stills
- The future
- References
- Further reading
- Chapter 15: Grain whisky distillation
- Abstract
- Acknowledgements
- Introduction
- Feedstock for distillation
- Theory of continuous distillation
- Continuous still design and operation
- Distillation design
- Operation
- Plate and tray design
- Thermocompressor operation
- Development of flavour
- Energy and utilities
- References
- Further reading
- Chapter 16: Maturation
- Abstract
- Acknowledgements
- Introduction
- Cooperage oak wood
- Wood structure
- Cask manufacture
- Timber processing
- Bourbon cask construction
- Sherry cask construction
- Control of heat treatment
- Cask regeneration
- Chemistry and whisky maturation
- Wood-derived aromas
- Reactions affecting distillate components
- Cask type
- Other maturation variables
- Maturation time
- Fill strength
- Warehousing
- Warehouse types
- Environmental conditions and evaporative losses
- Effects on quality
- Wood policy
- References
- Chapter 17: Blending
- Abstract
- Acknowledgements
- The role of the blender
- Scotch whisky
- Blended scotch whisky
- The blending process
- The blenders’ challenge
- New product development and innovation
- Reference
- Chapter 18: Sensory analysis
- Abstract
- Whisky flavour and other sensory characteristics
- Evaluation of sensory characteristics
- Benefits of sensory evaluation
- References
- Chapter 19: Whisky analysis
- Abstract
- Introduction
- Whiskies of the world and their regulatory definitions
- Composition and analysis of whisky
- Quality assurance and analysis in the whisky production process
- Whisky authenticity
- Other industry issues
- References
- Chapter 20: Investigation and occurrence of counterfeit distilled spirits
- Abstract
- Introduction
- Key characteristics of genuine and counterfeit distilled spirits
- Key characteristics of genuine and counterfeit distilled spirit packaging
- Occurrence of counterfeit distilled spirits
- Guidance on the detection of counterfeit spirits
- Practical aspects of counterfeit investigation
- Threats and opportunities
- References
- Chapter 21: Co-products
- Abstract
- Introduction
- Animal feeds
- Energy from co-products
- Other co-products
- Conclusions
- References
- Reading list
- Chapter 22: Designing for and maintaining cleanliness in the distillery
- Abstract
- Acknowledgements
- Introduction
- Cleaning basics
- Cleaning in whisky production areas
- Wort preparation
- Cleaning chemistry
- CIP systems
- Cleaning validation
- Epilogue
- References
- Chapter 23: Gin
- Abstract
- Medicinal origins
- Gin definitions
- Gin production
- Production consideration details
- Sensory
- The future
- References
- Chapter 24: Vodka
- Abstract
- Acknowledgements
- Introduction
- Short history
- Vodka definitions
- Production technology
- Finishing
- Flavoured vodka
- Summary
- Further reading
- Chapter 25: A short history of rum
- Abstract
- Introduction
- Christopher Columbus
- The Royal Navy and Nelson
- Types of rum
- Rum production—Fermentation
- Rum production—Distillation, ageing, and blending
- Rum in drinks and food
- References
- Chapter 26: Spirits—Global packaging developments
- Abstract
- Acknowledgements
- Introduction
- Global spirits packaging process technologies
- The spirits packaging line
- Packaging quality management systems
- Global packaging sustainability strategies
- References
- Chapter 27: Packaging alcoholic beverages
- Abstract
- Alcoholic beverage packaging formats
- Innovative enhancements in alcoholic beverage packaging
- Sustainability in alcoholic beverage packaging
- References
- Further reading
- Chapter 28: Marketing Scotch whisky
- Abstract
- Acknowledgements
- Introduction
- The origins of demand
- Economics of the whisky industry—The value chain
- Branding
- Routes to market
- The product
- Managing price
- Advertising and promotion
- Market research
- General conclusions
- References
- Recommended reading
- Chapter 29: Marketing whisky and white spirits in 2021
- Abstract
- Introduction
- Global market size and demographics
- Consumers post-2021
- Social media platforms
- Influencer marketing
- The cancel culture
- Watchdogs on the brand
- From traditional marketing to virtual and augmented reality marketing
- What are consumers looking for?
- The future
- Links to websites
- Index
- Edition: 3
- Published: September 22, 2021
- Imprint: Academic Press
- No. of pages: 596
- Language: English
- Paperback ISBN: 9780128220764
- eBook ISBN: 9780323853606
GS
Graham Stewart
Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was employed by the Labatt Brewing Company in Canada, holding a number of scientific/technical positions and from 1986-1994 was its Technical Director. He holds a PhD and DSc from Bath University and is a Fellow of the Institute of Brewing. He was President of the Institute of Brewing and Distilling in 1999 and 2000. He has over 300 publications (books, patents, review papers, articles and peer reviewed papers) to his name and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology”.
Dr. Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland. Previously he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. He’s held many scientific/technical positions in such companies as Labatt Brewing Company in Canada, and was the President of the Institute of Brewing. He has over 300 publications (books, patents, review papers, articles and peer review
Affiliations and expertise
Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, UKJK
Julie Kellershohn
Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions.
Affiliations and expertise
Ryerson University, Toronto, CanadaIR
Inge Russell
Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.
Affiliations and expertise
Heriot-Watt University, UKRead Whisky and Other Spirits on ScienceDirect