Technology, Production and Marketing
E-Book, Englisch, 444 Seiten
ISBN: 978-0-12-404603-0
Verlag: Elsevier Reference Monographs
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive mannerIncludes a chapter on marketing and selling whiskyForeword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
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About the authors
Anne Anstruther is an expert in the history of Scotland, in particular Edinburgh, and the evolution of beer and whisky in this geographical region. Her degrees are in computing science and management studies. Before retiring from a number of positions in this area she worked as an administrator at the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt University. Ross Aylott is a Chartered Chemist, Fellow of the Royal Society of Chemistry and former Chairman of the Analytical Division, Scottish Region. He formed Aylott Scientific Consultancy in 2009. Ross joined the predecessor of Diageo in 1981, staying for the next 28 years. He specialised in process, quality, regulatory and analytical aspects of distilled spirits. Scientific highlights include ethyl carbamate investigations, using science to combat counterfeit product and technical liaison with trade associations and government. Tom A Bringhurst is a Fellow of the Institute of Brewing and Distilling. He has worked in Scotch whisky industry for the last 35 years, gaining essential hands-on experience in a wide range of Scotch whisky malt and grain distilleries. Before his retirement in 2014, he was the Senior Scientist leading the raw materials research projects of the Scotch Whisky Research Institute (SWRI) and has been heavily involved with the Institute’s research into raw materials, cereals processing, fermentation and distillation, together with various supply chain collaborative projects. James Brosnan is a Fellow of the Institute of Brewing and Distilling and an honorary Professor at Heriot-Watt University. He is currently the Research Manager at the Scotch Whisky Research Institute (SWRI) with a particular role in promoting research for the long term improvement of distilling cereals through collaboration with other scientific or industry groups. He began his scientific career as a Plant Biochemist at Oxford and York Universities, joined what is now Diageo in 1991 as a Process Development Scientist, and in 1994 joined SWRI in Edinburgh as a Cereal Research Scientist. John Conner has over 20 years of research experience in distilled beverage flavours. He is the Senior Scientist of the Maturation Research Group at the Scotch Whisky Research Institute (SWRI) and has in depth expertise in all aspects of maturation ranging from the origins of the flavours created using different cask types, to the role environmental conditions play on the evaporative loss of spirit. A consistent aim of his research has been an understanding of mature spirit quality and the relationships between the chemical composition and sensory properties of distilled beverages in general and whisky in particular. Jonathan Driver is currently an independent Sales and Marketing Consultant for the Spirits Industry, specializing in Super Premium and Luxury brand development and works closely with the John Walker & Sons business of Diageo. He chairs the Industry Committee of the Worshipful Company of Distillers, is a trustee of the Wine & Spirits Education Trust and a Director of the Compass Box Whisky Company. He started his career in the late 1980s with United Distillers, was the Malt Whisky Director for Diageo until 2005 and then became their Integration Marketing Director with the Bushmills acquisition. Shinji Fukuyo is in charge of Suntory’s whisky brand development, inventory control and R&D for whisky production. Since 2009, he has been the Chief Blender for Suntory. He joined Suntory in 1984 and was assigned to their Hakushu Malt Distillery in Japan and moved to their Blending Department in 1992. Between 1996 and 2002, he worked in Scotland at both the Heriot-Watt University International Centre for Brewing and Distilling and Morrison Bowmore Distillers Limited, a subsidiary of Suntory. Grant E. Gordon is a Liveryman and member of the Worshipful Company of Distillers. He chairs the Distillers’ Charity, which promotes alcohol education in the trade and with young people. He is a member of the management committee of the William Grant Foundation, which focuses on creating greater opportunities for people in Scotland. In his early career in the drinks industry he was the Commercial Director of William Grant & Sons. His main focus currently is working as a philanthropist and social entrepreneur with a portfolio of UK based charities. Frances Jack is a Senior Scientist at the Scotch Whisky Research Institute (SWRI) where she specializes in research into whisky flavour and processing. In addition to her research, she also provides training to the whisky industry in these areas and works closely with companies in the development of their sensory functions. She has a background in Food Science and a PhD in Sensory Method Development from the University of Strathclyde in Glasgow. She has published widely on sensory and whisky related topics. James W. Larson is Senior Process Engineer at Alltech, Inc. and has worked for over 40 years in the fermentation industry, with expertise in the areas of fuel ethanol, brewing and distillation. He has lectured globally in the area of plant sanitation and consulted on plant construction with an emphasis on sanitary design. He holds an MSc in Chemical Engineering, an MSc in Brewing and Distilling (Heriot-Watt University) and is a Professor at the Alltech Brewing and Distilling Academy. T. Pearse Lyons is a scientist and an entrepreneur. He is the Founder and President of Alltech, a top-10 animal health biotechnology company, which employs over 3,500 people, conducts business in 128 countries, with annual sales in excess of $1 billion. He is also the owner of Alltech’s Lexington Brewing and Distilling Company, which includes a line of beers and spirits that are exported globally. He has an enduring passion for brewing and distilling. His doctoral degree is from the British School of Malting and Brewing (University of Birmingham, England) and he holds an honorary Doctorate from Heriot-Watt University. He has authored more than 20 books and numerous research papers in scientific journals on yeast and fermentation. Stephanie Macleod is the Master Blender at Bacardi (John Dewar & Sons Ltd). She assumed this position in 2006, after a three year training period with Master Blender Tom Aitken. Past positions include being in charge of the Dewar Spirit Quality Laboratory in Glasgow and time as a Sensory Analyst at the University of Strathclyde working on a project to unlock the maturation secrets of Scotch whisky. She has also studied rum, olive oil, wine, and cheese and has published a number of scientific papers on the results of her research. Binod K Maitin is an Independent Technical Consultant for the Flavour and Beverage Industries and lives in Bangalore India. He worked with United Spirits Limited for over 25 years and headed their Corporate Technical Centre and has extensive knowledge and experience in Analytical and Sensory Sciences to drive various technical functions, including Quality Management and Consumer-driven New Product Development. He holds a PhD in Analytical Chemistry and has published and presented more than 50 papers on various aspects of Analytical Chemistry and Beverage New Product Development and Quality. He is a Fellow of the UK Royal Society and enjoys serving as a judge in International Wine and Spirit Competitions in the UK and Germany. Mike Mitchell is a Master Brewer. Before retirement, he worked for Diageo in Scotland as a Site Operations Manager in malt distilling before becoming the Operations Manager at their Kilmarnock bottling plant. Previous to working with Diageo, he worked for ten years with Bass Brewers. He holds a Diploma in Management Studies and a Degree in Brewing and Distilling from Heriot-Watt University. Douglas M Murray has been involved in all aspects of the Distilled Spirits industry for over 40 years, from selection of raw materials, to processing, distillation and maturation, and packaging. He has gained extensive knowledge of both malt and grain distilling. He is currently a Master Blender for Diageo and is the manager of Diageo plc’s International Process and Liquid Technology Development Team. He is a Fellow of the Institute of Brewing and Distilling, a member of its examination board, a member of the Scotch Whisky Association Scientific Committee, and serves as a judge for several prestigious spirits competitions. Yoshio Moro he is currently the Suntory Manager and Blender of the Whisky Blending and Planning Department in Osaka, Japan. He has experience in the spirit industry in both Japan and Scotland. He joined Suntory in 1996 and has extensive experience in process development for alcoholic beverages and soft drinks. During his first seven years at Suntory, he was involved in the technical development of novel soft drink products followed by six years in the field of flavour characterisation to produce spirits and whisky. Between 2011 and 2013, he carried out research in Scotland at Heriot-Watt University’s International Centre for Brewing and Distilling (ICBD). Denis Arthur Nicol has extensive experience in the alcohol industry including holding the following positions over the years: Analytical Chemist at Hiram Walker & Sons (Scotland) Ltd., Manager at the Tormore Distillery, Speyside; General Manager at the Laphroaig Distillery, Islay; Project Scientist at Long John International; Laboratory Manager at James Burrough Distillers...
