Artisan Distilling Sources

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.

A reference in beverage, fuel and industrial alcohol industries.

Small-Scale Production of Brandies, Schnapps & Liquors: The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients.

J.P. Wiser’s launched “Blend Your Own” whisky classes to help consumers better understand the distinctive characteristics of over 140 different styles of Canadian whisky. During these sessions, participants also have an opportunity to blend whisky to their tastes. This book is a compendium of these sessions.

In ten captivating chapters, readers are treated to everything they ever wanted to know about their favorite liquors, including vodka, aquavit, tequila, and whiskey. Blue also provides step-by-step instructions on how to host spirit tastings to educate your palate and to help you and your friends discover your favorite brands and blends.

Founders and award-winning distillers of Kings County Distillery Colin Spoelman and David Haskell follow up their successful Guide to Urban Moonshining with an extensive history of the figures who distilled American spirits. The book presents 50 fascinating--and sometimes morbid--biographies from this historic trade's bygone days, including farmers, scientists, oligarchs, criminals, and the occasional US president.

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn.

The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark.

Create your own signature blends! Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! nbsp;nbsp;nbsp;nbsp; This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes.

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz.

This is a book about how to drink rum of all kinds. It's about classic rums and new-generation rums, about rhum agricole and about premium aged rums, about rums from all over the world.

Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spirit--brandy, vodka, whisky, rum, gin, tequila, and champagne--and shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power.

The ultimate guide to today's exciting gin revival with a nod to the spirit's rich history, featuring a comprehensive review of gin distilleries, ingredients and accoutrements, distilling methods, cocktail recipes, international bar guide, and creative contributions from industry leaders.

Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century.

In this comprehensive and wide-ranging book, Henry Work tells the intriguing story of the significant and ever-evolving role wooden barrels have played during the last two millennia, revealing how the history of the barrel parallels that of technology at large.

¡Tequila! Distilling the Spirit of Mexico traces how and why tequila became and remains Mexico's national drink and symbol. Starting in Mexico's colonial era and tracing the drink's rise through the present day, Marie Sarita Gaytán reveals the formative roles played by some unlikely characters.

"...this textbook provides an important opportunity for students to learn the core concepts of chemistry and understand how those concepts apply to their lives and the world around them. The text has been developed to meet the scope and sequence of most general chemistry courses."

Introduction to essential chemistry concepts.

The purpose of this book is to offer innovative applications of the distillation process. The book is divided in two main sections, one containing chapters that deal with process design and calculations, and the other, chapters that discuss distillation applications. Moreover, the chapters involve wide applications as in fruit spirits production, in organic liquid compounds produced by oil and fats cracking, energy evaluation in distillation processes, and applicability of solar membrane distillation. I believe that this book will provide new ideas and possibilities of the development of innovative research lines for the readers.