About this book
Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.
- Whisky's Historical Development
- Crop-to-cask: production of new make spirit
- Wood Chemistry and the Maturation of Whisky
- New Whisky Countries
- Marketing and Brand Development
- Today's Global Whisky Market
- Subject Index
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.