Whisky.pdf

Whisky

Technology, Production and Marketing

Elsevier, 2003

Edited by: Inge Russell, Graham Stewart, Charlie Bamforth and Inge Russell

ISBN: 978-0-12-669202-0

Series editors , Page ix

Contributors , Pages xi-xiii

Foreword , Page xv, Alan G. Rutherford

Preface , Pages xvii-xviii, Inge Russell

Chapter 1 - History of the development of whiskey distillation , Pages 1-24,

George N. Bathgate

Chapter 2 - Malt whiskies: Raw materials and processing , Pages 27-73, Timothy

C.S. Dolan

Chapter 3 - Grain whisky: Raw materials and processing , Pages 75-112, Tom A.

Bringhurst, Anne L. Broadhead and James Brosnan

Chapter 4 - Yeast and fermentation , Pages 115-150, Iain Campbell

Chapter 5 - Batch distillation , Pages 153-176, Denis Arthur Nicol

Chapter 6 - Grain whisky distillation , Pages 179-206, Iain Campbell

Chapter 7 - Maturation and blending , Pages 209-240, John Conner, Ken Reid and

Frances Jack

Chapter 8 - Co-products , Pages 243-272, Bob Pass and Ian Lambert

Chapter 9 - Whisky analysis , Pages 275-306, Ross Aylott

Chapter 10 - Marketing Scotch whisky , Pages 309-349, Grant E. Gordon

Appendix , Page 350

Series editors

Graham Stewart PhD DSc FIBrew FIBiol is currently the Director of the

International Centre for Brewing and Distilling (ICBD), Heriot-Watt

University, Edinburgh, Scotland. He previously held the position of

Technical Director responsible for Research and Quality Control at Labatt

Brewing Company, Canada. He is the author of numerous books and papers

as well as co-editor of Critical Reviews in Biotechnology.

Charlie Bamforth PhD DSc FIBrew FIBiol is currently the Anheuser–Busch

Endowed Professor of Malting and Brewing Sciences at the University of

California, Davis. He has held positions as Director of Research for Brewing

Research International in the UK and as Research and Quality Assurance

manager for Bass Breweries. He is the author of numerous books and papers

as well as being the Editor-in-Chief of Journal of the American Society of Brewing

Chemists.

Inge Russell PhD DSc FIBrew FIBiol is the Editor-in-Chief of the Journal of the

Institute of Brewing and is visiting professor at Heriot-Watt University,

Edinburgh, Scotland and an adjunct professor in the Department of

Biochemical Engineering, University of Western Ontario, Canada. She has

over 30 years experience in the fermentation industry as a research scientist

and later of directing Research and Development for Labatt Brewing

Company, Canada. She is the author of numerous books and papers as well

as co-editor of Critical Reviews in Biotechnology.

Contributors

Ross Aylott BSc CChem FRSC

His post-graduate life started in packaging research and development, and

contract research. He has over 20 years experience with Diageo and its pre-

decessors, working on process, quality and analytical aspects of distilled spir-

its. Currently active in risk management and brand protection, particularly the

brand and generic authenticity of Scotch whisky, gin and vodka. Experienced

extensive overseas travel to support spirits producers and anti-counterfeit

programmes.

George N. Bathgate BSc PhD CChem FRSC FIBrew

Had an early career as a research and development scientist with Tuborg

Brewery in Copenhagen, Guinness Brewery in Dublin and the Brewing

Research Foundation at Nutfield. He became Technical Manager of

Moray Firth Maltings and Director of Production for Malting and Malt

Distilling in United Distillers plc and recently retired after 35 years in

the industry.

Tom A. Bringhurst BSc (Hons)

Originally entered the Scotch whisky industry with Pentlands Scotch Whisky

Research Ltd (PSWR). During the following 15 or so years he gained exten-

sive experience in the production areas of mashing, fermentation and dis-

tillation, through close involvement in PSWR distillery studies, both in the

context of research projects and specific studies requested by individual

distillery companies. Since 1996, when PSWR became the Scotch Whisky

Research Institute, he has worked primarily on research projects in the

areas of raw materials, cereals and cereals processing, fermentation and dis-

tillation. He is currently Quality Manager, with responsibility for the

Institute’s quality system, which is accredited to ISO 17025, by the United

Kingdom Accreditation Service.

Anne L. Broadhead (Fotheringham) BSc

Is a scientist in the Cereals Group at The Scotch Whisky Research Institute. Her

area of special interest is wheat spirit yield analysis used by Scottish

Agricultural College (SAC) for grading wheat in Scotland.

xii

Contributors

James Brosnan BSc PhD

Was previously Process Development Scientist at United Distillers (now

Diageo) and is currently Research Manager at the Scotch Whisky Research

Institute, with responsibility for raw materials and primary production

projects.

Iain Campbell BSc PhD FIBrew FIBiol

Recently retired after 41 years at Heriot-Watt University, Edinburgh. As a

Senior Lecturer in the International Centre for Brewing and Distilling he

taught distillation and maturation, including operation of the ICBD experi-

mental distillery. Previous publications include the textbook Brewing

Microbiology and editing the series of Proceedings of the four-yearly series of

Aviemore Conferences on Malting, Brewing and Distilling.

John Conner PhD

His first degree was in Pharmacy and after obtaining a PhD he carried out

postdoctoral research at the Department of Bioscience and Biotechnology,

University of Strathclyde. This was on projects jointly funded by the

Government (BBSRC) and industry (Chivas Brothers Ltd) on flavour changes

in whisky during maturation which resulted in the development of a clearer

understanding of ways in which the whisky matrix can enhance or suppress

the release of aroma compounds. He is currently a research scientist with the

Scotch Whisky Research Institute and is working on Maturation and Product

Integrity related projects.

Timothy C. S. Dolan BSc PhD FIBrew FIBiol

Held several senior positions in malting, brewing and Scotch whisky distilling.

He was successively a Research Scientist, Malting, Laboratory, Technical and

Industry Technical Manager in three major companies: Scottish and Newcastle

Breweries, ABM (Malting) Ltd and The Highland Distilleries Company Ltd

before early retirement in 2000. He has a strong interest in education, manage-

ment, research and publication, and is a Fellow of the IGB, IoBiol and RSC. He

is a Chartered Biologist and Chemist, as well as being a Member of the

Chartered Management Institute, and has been knighted for services to

science.

Grant E. Gordon MBA

Has over 20 years commercial experience spent working in a variety of senior

management roles at William Grant & Sons, specializing in the international

marketing of Scotch whisky brands. He was closely involved in the early

development of single malt Scotch whisky, largely pioneered by Glenfiddich

(the world’s leading brand), owned by the fifth generation family firmWilliam

Grant & Sons. He is Director General, Institute for Family Business (UK);

Deputy Chairman, William Grant & Sons Ltd and Non-Executive Member

of the Board, Laurent-Perrier S.A. His education includes Harvard Business

School (OPM30), Kellogg Graduate School of Management (MBA),

Northwestern University and HEC Lausanne University, Switzerland

Contributors

xiii

(Licence Sciences Economiques et Commerciales). In addition to his interest in

Scotch whisky, he is closely involved in family business education where he is

the Founding Director of the Institute for Family Business (UK), an indepen-

dent, not-for-profit association promoting the success and sustainability of

family firms.

Frances Jack BSc PhD

Is a research scientist, responsible for sensory evaluation at the Scotch Whisky

Research Institute. She obtained her first degree in Food Science from

Strathclyde University in 1990. This was followed by a PhD in 1994, again

from Strathclyde University, the focus of this research being on sensory

method development and exploration of relationships between sensory and

analytical data.

Ian Lambert CChem MRSC MCIWEM

Has been Environmental Manager with Diageo (Scotland) Ltd since 1990. His

early career was in the heavy chemicals industry, followed by 21 years in

several roles in the field of water pollution control; both as regulator and

regulated.

Denis Arthur Nicol BSc

Has extensive experience in the alcohol industry including: 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 Ltd; Laboratory Services Manager at Allied Distillers Ltd

and Technical Manager at Demerara Distillers Ltd, Guyana, South America. In

addition he is a teacher of Chemistry, Physics and Science.

Bob Pass BSc

Has been involved in both the technical and marketing aspects of Distillers

Feeds for 25 years. He is currently the Marketing and Technical Manager,

Animal Feeds for Diageo, the world’s largest producer of alcoholic drinks.

Before joining Diageo he was with Pentlands Scotch Whisky Research, a

research organization funded by the whisky industry where he was head of

the by-products section. He had also previously worked with BP Proteins

on the technical marketing of yeast biomass protein (cultured aerobically on

normal paraffins) and with Dow Chemical.

Ken Reid PhD

Has 16 years experience in Scotch whisky research, with his work focused

mainly on whisky maturation chemistry. He graduated from Heriot-Watt

University, Edinburgh with a degree in chemistry and in 1989 he gained his

PhD (on the subject of whisky maturation chemistry), whilst based at Reading

Scientific Services Limited, Reading, England. He then joined the Scotch

Whisky Research Institute where he is now the Research Manager in charge

of the areas of Maturation and Product Protection.

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