Table of Contents

1. Introduction to whisk(e)y and the development of Scotch whisky

2. Japanese Whisky

3. Sake and Shochu

4. Spirit beverage development in the Asia-China region

5. Korean Soju

6. Indian Whiskies

7. Whiskies of Canada and the United States

8. Craft Distilling in North America

9. Irish Whiskey

10. Scotch Whisky: Raw Material Selection and Processing

11. Water: an essential raw material for whisk(e)y production

12. Distilling Yeast and Fermentation

13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation

14. Batch Distillation

15. Grain Whisky Distillation

16. Maturation

17. Blending

18. Sensory Analysis

19. Whisky Analysis

20. Identification and Occurrence of Counterfeit Distilled Spirits

21. Co-products

22. Designing for and Maintaining Cleanliness in the Distillery

23. Gin

24. Vodka

25. A Short History of Rum

26. Spirits - Global Packaging Developments

27. Packaging alcoholic beverages

28. Marketing Scotch Whisky

29. Marketing Whiskey and White Spirits in 2021

About the Author

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 Julie Kellershohn is an assistant professor at the Ted Rogers School of Hospitality and Tourism Management at Ryerson University in Toronto, Canada. Her research focuses on the food and beverage industries, including how and why consumers make their food and beverage purchase decisions in restaurants, pubs, and stores; and how marketing and technology can be used to influence those consumer decisions. 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.