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Whisky: Technology, Production and Marketing (Handbook of by Charles W. Bamforth, Inge Russell, Graham Stewart

By Charles W. Bamforth, Inge Russell, Graham Stewart

Whisky: know-how, creation and Marketing explains in technical phrases, the technological know-how and expertise of manufacturing whisky, mixed with details from specialists on effectively advertising the product. international specialists in Scotch whisky supply designated perception into whisky construction from the processing of uncooked fabrics, to the fermentation, distillation, maturation, mixing, creation of co-products and caliber trying out, in addition to vital info at the method used for packaging and advertising and marketing whisky within the twenty-first century. No different e-book covers the total whisky strategy from uncooked fabric to supply to the marketplace in any such entire demeanour and with the sort of excessive point of technical element.

* basically on hand paintings to hide the total whisky strategy from uncooked fabric to supply to the marketplace in this sort of finished manner
* encompasses a bankruptcy on advertising and promoting whisky
* Foreword written by way of Alan Rutherford, former Chairman and dealing with Director of United Malt and Grain Distillers Ltd.

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Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

Whisky: expertise, construction and advertising explains in technical phrases, the technological know-how and know-how of manufacturing whisky, mixed with info from specialists on effectively advertising and marketing the product. international specialists in Scotch whisky supply distinctive perception into whisky creation from the processing of uncooked fabrics, to the fermentation, distillation, maturation, mixing, creation of co-products and caliber trying out, in addition to vital info at the method used for packaging and advertising whisky within the twenty-first century.

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Something to Declare, 100 Years of Customs & Excise, p. 113. Harrap. Suntory, (2002). com Walker, E. W. (1986). In: Proceedings of the 2nd Aviemore Conference on Malting, Brewing and Distilling (I. Campbell and F. G. Priest, eds), pp. 375–380. Institute of Brewing. Wilkin, G. D. (1983). In: Current Developments in Malting Brewing and Distilling (F. G. Priest and I. Campbell, eds), pp. 35–44. Institute of Brewing. 3d] Ref: 3991 Whisky Ch 001 Page: 24 0-25 Chapter 2 Malt whiskies: raw materials and processing Timothy C.

Although the industry is very old, the historic documentation of malting in Scotland is meagre. A paper devoted to malt was written by Sir Robert Moray in1678, in which he states that: ‘Malt is there made of no other Grain but Barley, whereof there are two kinds, one which hath four rows of Grains in the Ear, the other two rows. The first is the more commonly used; but the other makes the best malt’. The four-row barley to which Moray referred is the forerunner of the landrace ‘bere’, which is still grown in Orkney, where it is used to make bere bannocks – a type of scone.

R. Kelsall and J. E. Murtagh, eds), pp. 169–192. Nottingham University Press. Moss, M. S. and Hume, J. R. (1981). The Making of Scotch Whiskey – A History of the Scotch Whiskey Distilling Industry. **1 Nettleton, J. A. (1893). 12–14. Marcus Ward, Belfast & New York. Nicol, D. (1989). In: The Science and Technology of Whiskies (J. R. Piggott, R. Sharp and R. E. B. Duncan, eds), pp. 118–149. Longman Scientific & Technical. Nikka (2002). com Philp, J. M. (1989). In: The Science and Technology of Whiskies (J.

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