The Science and Commerce of Whisky

by Ian Buxton, Paul S Hughes

Overview

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 1^st 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/

Product Details

ISBN-13:	9781788015387
Publisher:	RSC
Publication date:	10/29/2020
Edition description:	2nd ed.
Pages:	340
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Ian Buxton is a noted commentator and writer on whisky, author of 101 Whiskies to Try Before You Die and a number of other popular books. He is a former Marketing Director of a leading single malt Scotch and created the World Whiskies Conference. He continues in consultancy and publishes regularly.

Paul Hughes is professor of brewing and distilling at Heriot-Watt University, Edinburgh, where he has been since 2005. Whilst Paul's background is predominantly in the brewing arena, he gives courses regularly on the science and technology of whisky production, both in the UK and overseas. He also supervises a number of industrially-sponsored research studentships in whisky and also manages several contract research projects. Paul has an active research programme on aspects of whisky and other spirits and has the diploma in brewing awarded by the Institute of Brewing and Distilling.

Table of Contents

Whisky's Historical Development;
Scotland;
Crop-to-cask: Production of New Make Spirit;
Wood Chemistry and the Maturation of Whisky;
From Blend-to-Bottle;
Co-products;
Marketing and Brand Development;
New Whisky Countries and the 'Craft' Distilling Phenomenon;
Today's Global Whisky Market

Editorial 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.

Fachzeitschrift "Whisky-Botschafter"

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.

Fachzeitschrift "Whisky-Botschafter" - Frank Winter

"The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. I imagine it will also be enjoyed by many chemists with no taste for whisky. Fascinating stuff from cover to cover."

Chromatographia (2014) 77:1733-1734 - Ian W. Davies

"Sometimes, you come across a book that’s so comprehensive that it’s worth shouting about. The Science and Commerce of Whisky, by Ian Buxton and Paul S Hughes, is one of those books."
"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/ - Mark - Editor of Malt

"A very comprehensive book, researched and exciting to read."
"The entire journey between barley and the final product is explained with a host of scientific details."
"A clear and understandable explanation of the elements of marketing is also present in this book that I consider essential for a good understanding of the phenomenon whisk(ey."

http://www.whisky-distilleries.info - Jean-Marie Putz

"there’s enough here to keep a brewing and distilling student happy, let alone an interested drinker"
"textbook that covers large amounts of ground – historic, economic and scientific – and does so in some depth"
"where there isn’t enough detail there is an extensive bibliography, and even a useful chapter on whisky literature, in case you are looking for jumping off points for further reading. A scary book in parts, but also approachable – very much a game of two enjoyable and informative halves."

http://blog.thewhiskyexchange.com/2014/08/the-science-and-commerce-of-whisky-a-book-review/ - Web Content editor Billy

"This book is a fascinating and easily accessible study of what goes on “behind the scenes” at distilleries around the world."

www.moippai.com - Jim Bulmer