Whisky
Technology, Production and Marketing
Elsevier, 2003

There are surprisingly few technical books available that discuss distilled
beverages. This book focuses specifically on whisk(e)y and allows the reader
to delve beyond the art of the beverage, into the science and technology
behind one of the world’s most loved drinks.
In this first book in the Handbook of Alcoholic Beverages series, highly
respected experts from academia and industry provide a unique perspective
into a production process that has traditionally been cloaked in secrecy. Most
publications have treated the production process as more art than science,
despite the high quality of research and development, and quality assurance/
quality control[**AQ] that the industry invests in and prides itself on.
The history of the development of whisky distillation, starting with its monastic
roots in Ireland and Scotland, is reviewed in the first chapter by George
Bathgate, retired Director of Production for Malting and Malt Distilling
(United Distillers Plc). In the next chapter, Tim Dolan who has extensive
experience in malting and distilling (ABM malting and The Highland
Distilleries) examines malt whiskies in terms of raw materials and processing.



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