Whisky

Technology, Production and Marketing

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Whisky by Inge Russell, Charles Bamforth, Graham Stewart, Elsevier Science
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Author: Inge Russell, Charles Bamforth, Graham Stewart ISBN: 9780124046030
Publisher: Elsevier Science Publication: August 12, 2014
Imprint: Academic Press Language: English
Author: Inge Russell, Charles Bamforth, Graham Stewart
ISBN: 9780124046030
Publisher: Elsevier Science
Publication: August 12, 2014
Imprint: Academic Press
Language: English

Whisky: Technology, Production and Marketing explains 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.
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Whisky: Technology, Production and Marketing explains 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.

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