Whisky - Technology, Production and Marketing

Whisky
Technology, Production and Marketing
Elsevier, 2003
Edited by: Inge Russell, Graham Stewart, Charlie Bamforth and Inge Russell
ISBN: 978-0-12-669202-0
Series editors, Page ix
Contributors, Pages xi-xiii
Foreword, Page xv, Alan G. Rutherford
Preface, Pages xvii-xviii, Inge Russell
Chapter 1 - History of the development of whiskey distillation, Pages 1-24,
George N. Bathgate
Chapter 2 - Malt whiskies: Raw materials and processing, Pages 27-73, Timothy
C.S. Dolan
Chapter 3 - Grain whisky: Raw materials and processing, Pages 75-112, Tom A.
Bringhurst, Anne L. Broadhead and James Brosnan
Chapter 4 - Yeast and fermentation, Pages 115-150, Iain Campbell
Chapter 5 - Batch distillation, Pages 153-176, Denis Arthur Nicol
Chapter 6 - Grain whisky distillation, Pages 179-206, Iain Campbell
Chapter 7 - Maturation and blending, Pages 209-240, John Conner, Ken Reid and
Frances Jack
Chapter 8 - Co-products, Pages 243-272, Bob Pass and Ian Lambert
Chapter 9 - Whisky analysis, Pages 275-306, Ross Aylott
Chapter 10 - Marketing Scotch whisky, Pages 309-349, Grant E. Gordon