Average Reviews:
(More customer reviews)This book is the first volume in what seems set to be an important and major series: the Alcoholic Beverage Series, edited by a highly esteemed trio of experts in the respective fields of brewing and distilling. This first, highly specialized volume, Whisky: Technology, Production and Marketing, is brought to us via the considerable editorial talents of Dr. Inge Russell who has presented the works of 14 qualified (peer reviewed and respected) individuals in one comprehensive and highly readable text. Apart from The Science and Technology of Whiskies, edited by J.R. Piggott et al, and which was published back in 1989 there has never been such a technical volume dedicated to one type and style of distilled alcoholic beverage. Some books including the so called "Alcohol texts" were published in the 1930s and 1940s (some recently reprinted) and even some within the past 20 years but these were either of a more generalized nature or were non-peer reviewed vehicles that entertained us with a promotional bias towards particular interests or authors and furthermore, which, while still useful, are of course considerably out of date.
The up-to-date volume by the team assembled by Dr. Russell covers all aspects of the topic starting with raw materials and progressing through all processes involved in the manufacture of finished products and beyond. Both malt whisky and grain whisky production is entertained. Scotch whisky is placed in context with its Irish, N. American and Japanese counterparts. Batch and continuous distillation topics are adequately and evenly presented. Fermentation and its associated biochemistry and microbiology gets a fairly detailed presentation. Flavor terminology (an ever expanding and important subject) and quality control issues are given appropriate coverage along with the compositional analysis of whisky. The vast and fascinating topic of oak wood-based maturation, aging and blending are admirably presented; this latter topic worthy of the cost of the book in and of itself in this reviewer's opinion.
The volume certainly fills a very wide gap in the literature concerning alcoholic beverages. The book will provide a "definitive" and excellent textbook, but even better than that, it will be useful and valuable to all who wish to delve deeper into the art, the science and the histories and "mysteries" of this most fascinating beverage.
In short and in summary, there is clearly something here for everyone who enjoys and truly appreciates whisky and other distilled beverages at, for its extensive yet readable coverage, a pretty modest price. You will be "tapping" into this potential classic volume on frequent occasions for many years to come.
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