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Whisky and Other Spirits - 3rd Edition - ISBN: 9780128220764

Whisky and Other Spirits

3rd Edition

Technology, Production and Marketing

Editors: Graham Stewart Julie Kellershohn Inge Russell
Paperback ISBN: 9780128220764
Imprint: Academic Press
Published Date: 1st August 2021
Page Count: 544
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Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging.

This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products.

Key Features

  • Presents a detailed look into current global situation for whisky and spirits production
  • Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail
  • Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies


Fermentation scientists, brewers and distillers; employees in many areas (technical, production, R&D, marketing) of the alcoholic beverage industry, alcohol manufacturers, beverage technologists. Students studying whisky and alcohol, and individuals with an interest in whisky who want to have an advanced understanding of the science behind whisky

Table of Contents

  1. An Introduction to Whisk(e)y and the Development of Scotch Whisky
    2. Irish Whiskey
    3. Japanese Whisky
    4. Indian Whiskies
    5. North American Whiskies: A Story of Evolution, Experience and an Ongoing Entrepreneurial Spirit
    6. Scotch Whisky: Raw Material Selection and Processing
    7. Distilling Yeast and Fermentation
    8. Contamination: Bacteria and Wild Yeasts in a Whisky Fermentation
    9. Batch Distillation
    10. Grain Whisky Distillation
    11. Maturation
    12. Blending
    13. Sensory Analysis
    14. Whisky Analysis
    15. Co-products
    16. Water - An Essential Raw Material for Whisk(e)y Production
    17. Designing for Sanitation, Energy Efficiency and Process Control
    18. Global Packaging Developments
    19. Marketing Scotch Whisky in the 21st Century and Previously


No. of pages:
© Academic Press 2021
1st August 2021
Academic Press
Paperback ISBN:

About the Editors

Graham Stewart

Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland since he retired in 2007. From 1994-2007 he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. For 25 years prior to this he was employed by the Labatt Brewing Company in Canada, holding a number of scientific/technical positions and from 1986-1994 was its Technical Director. He holds a PhD and DSc from Bath University and is a Fellow of the Institute of Brewing. He was President of the Institute of Brewing and Distilling in 1999 and 2000. He has over 300 publications (books, patents, review papers, articles and peer reviewed papers) to his name and is a co-founder and co-editor of the journal “Critical Reviews in Biotechnology”. Dr. Graham G. Stewart has been Emeritus Professor in Brewing and Distilling at Heriot-Watt University, Edinburgh, Scotland. Previously he was Professor of Brewing and Distilling and Director of the International Centre for Brewing and Distilling (ICBD), Heriot-Watt University. He’s held many scientific/technical positions in such companies as Labatt Brewing Company in Canada, and was the President of the Institute of Brewing. He has over 300 publications (books, patents, review papers, articles and peer review

Affiliations and Expertise

Emeritus Professor in Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

Julie Kellershohn

Charles W. Bamfforth, PhD, DSc, FIBD,FIBiol, FIAFoST is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He has held positions as director of research for Brewing Research International and as research and quality assurance manager for Bass Breweries in the UK. He is the author of numerous books and papers as well as being the editor-in-chief of the Journal of the American Society of Brewing Chemists.

Dr. Bamforth specializes in the science of malting and brewing. His current research program focuses primarily on the wholesomeness of beer, including studies on the psychophysics of beer perception, on polyphenols and on the residues from non-starchy polysaccharide digestion that constitute soluble fiber and potential prebiotics in beer. Research in the laboratory also embraces the enzymology of the brewing process, foam stability, preventing oxidation in wort and beer and alternative paradigms for beer production. He has received the Award of Distinction, American Society of Brewing Chemists, 2011, and the Cambridge Prize, Institute of Brewing, 1984

Affiliations and Expertise

Department of Food Science and Technology, University of California Davis, Davis, CA, USA

Inge Russell

Inge Russell is an honorary professor at Heriot-Watt University in Edinburgh, Scotland, and a fellow of the British Institute of Biology and the American Academy of Microbiology. She holds a PhD and DSc from the University of Strathclyde in Scotland and has more than 40 years of industrial research experience in the fermentation industry. She has authored more than 150 papers on yeast biotechnology and is the cofounder and coeditor of the journal Critical Reviews in Biotechnology.

Affiliations and Expertise

Heriot-Watt University, UK

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