The Science and Commerce of Whisky

by Ian Buxton, Paul S Hughes

Written by two acknowledged authorities in the area, providing a unique overview of a developing and dynamic sector reflecting best current practice.

Genres: Nonfiction

Kindle Edition

First published December 31, 2012

Reviews

[Jorgen Lundgren · Rating 4 out of 5]

The science and commerce of whisky is a technically detailed book covering following topics,
- Whisky's historical developments from around the world
- One section designed for Scotland whiskies only
- Crop to cask, production on new make spirit, found this section valuable though very technically challenging
- wood chemistry and the maturation of whisky an interesting section
- From blend to bottle
- Marketing and brand development
- New whisky countries
- Today's global whisky market

A good but technical challenging read, I would most likely go back from time to time to review sections in this book. Should be in the malt maniac bookshelf.

[Billy Abbott · Rating 4 out of 5]

Good overview on the industry with enough detail to keep most serious whisky geeks happy, and enough references for the rest of us to start digging from. I don't know enough chemistry to judge that half of the book in the same way, but from my rudimentary understanding I now know a lot more about the science of whisky making.