Whisky's Historical Development; Crop-to-cask: production of new make spirit; Wood Chemistry and the Maturation of Whisky; Blend-to-bottle; 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.
"A very comprehensive book, researched and exciting to read."
"The entire journey between barley and the final product is
explained with a host of scientific details."
"A clear and understandable explanation of the elements of
marketing is also present in this book that I consider essential
for a good understanding of the phenomenon whisk(ey."
*http://www.whisky-distilleries.info*
"This book is a fascinating and easily accessible study of what
goes on “behind the scenes” at distilleries around the world."
*www.moippai.com*
"Sometimes, you come across a book that’s so comprehensive that
it’s worth shouting about. The Science and Commerce of Whisky, by
Ian Buxton and Paul S Hughes, is one of those books."
"A fascinating book that can be engaged with on numerous levels,
even if you aren’t a student of distilling."
"Pop it on the shelf and consult it from time to time over the
coming years."
"This might be the only whisky book you’ll ever need."
*http://malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/*
"there’s enough here to keep a brewing and distilling student
happy, let alone an interested drinker"
"textbook that covers large amounts of ground – historic, economic
and scientific – and does so in some depth"
"where there isn’t enough detail there is an extensive
bibliography, and even a useful chapter on whisky literature, in
case you are looking for jumping off points for further reading. A
scary book in parts, but also approachable – very much a game of
two enjoyable and informative halves."
*http://blog.thewhiskyexchange.com/2014/08/the-science-and-commerce-of-whisky-a-book-review/*
"The authors have clearly put much effort into this book... I
enjoyed the book almost as much as I enjoy whisky. I imagine it
will also be enjoyed by many chemists with no taste for whisky.
Fascinating stuff from cover to cover."
*Chromatographia (2014) 77:1733-1734*
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