Edited by Graham Stewart, Julie Kellershohn, and Inge Russell

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 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.

Affiliations and Expertise

Ryerson University, Toronto, Canada

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

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.

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition

1. Introduction to whisky 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€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