Preface.

There are surprisingly few technical books available that discuss distilled
beverages. This book focuses specifically on whisk(e)y and allows the reader
to delve beyond the art of the beverage, into the science and technology
behind one of the world’s most loved drinks.
In this first book in the Handbook of Alcoholic Beverages series, highly
respected experts from academia and industry provide a unique perspective
into a production process that has traditionally been cloaked in secrecy. Most
publications have treated the production process as more art than science,
despite the high quality of research and development, and quality assurance/
quality control[AQ] that the industry invests in and prides itself on.
The history of the development of whisky distillation, starting with its monastic
roots in Ireland and Scotland, is reviewed in the first chapter by George
Bathgate, retired Director of Production for Malting and Malt Distilling
(United Distillers Plc). In the next chapter, Tim Dolan who has extensive
experience in malting and distilling (ABM malting and The Highland
Distilleries) examines malt whiskies in terms of raw materials and processing.
In the third chapter, three authors from the Scotch Whisky Institute: Tom
Bringhurst, Anne Fotheringham (Broadhead) and James Brosnan discuss grain
whisky in terms of raw materials and processing. Iain Campbell, who has
lectured and carried out research for many years at the International Centre
for Brewing and Distilling, Heriot Watt University, comprehensively covers
the topics of yeast and fermentation as well as grain whisky distillation. Denis
Nicol, who has extensive expertise working with a number of distilleries over
the years, explains batch distillation. Maturation and blending are covered by
three experts from the Scotch Whisky Research Institute: John Conner, Ken
Reid and Frances Jack. The Marketing and Technical Manager – Animal Feeds,
(United Distillers and Vintners) Robert Pass and I. Lambert (also from UDV)
discuss co-products in terms of volumes produced, markets, and nutritional
characteristics. This is an area where today there is great interest both from an
environmental and economic point of view . The intricacies of whisky analysis
are discussed by Ross Aylott (Diageo) who is active in risk management and
brand protection, particularly the brand and generic authenticity of Scotch
whisky. The final chapter in the book details the marketing of Scotch whisky
and is written by Grant Gordon – it covers managing brand images through to
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routes to market. Grant Gordon has over 20 years commercial experience with
William Grant & Sons, specializing in the international marketing of Scotch
whisky brands and was closely involved in the early development of single
malt Scotch whisky, largely pioneered by Glenfiddich.
One area that the book does not discuss is the variety and specific tastes of
the product. There are numerous books available that discuss this area in great
depth, but it would be remiss not to address the one technical question that
consumers always ask . . . does one mix the whisky with water, with soda or is
it best to consume it straight ?
The opinions on this are as varied as the number of products on the market
and there is no doubt that the experts will never agree to one best presentation.
It will vary with the individual product, the country and indeed current
trends. However, from a scientific point of view, the general wisdom is that
the addition of a small amount of water is key to release the aromatics. How
much water and what type of water? What about soda water? That is another
debate. Ice . . . even more debate!
In the end, each consumer’s decision is the correct one when they serve it in
the way that gives them the flavour that they most enjoy . . . and for that
particular consumer that is the correct way to drink the product.
Regardless of how the drink is best enjoyed, this book will give the reader a
better appreciation of the science, technology and marketing of whisky.
Inge Russell PhD DSc FIBrew
Canada