This long-awaited book, edited by Inge Russell, is now finally published by Academic Press. With a hefty price tag of £79.95, this really is a book only for those deeply interested in the scientific and technological details of all the steps in the whisky-making process. If you are, and have been frustrated by not being able to get a copy of the long-out-of-print "Science and Technology of Whiskies" (edited by Piggott et al in the late 1980s), then this is a book to consider adding to your whisky library.
$84US & free shipping. Has not arrived in store yet, but this seems to be a great price. Lex's quoted price would be nearer $120US or so. Hmmm, now I'm thinking I should get one too.
[This message has been edited by St.Peat (edited 02 August 2003).]
[This message has been edited by lexkraai (edited 04 August 2003).]
Ed wrote:Wow, that was fast Lawrence!
It looks like it is only about Scotch Whisky. Is that true? Are other regions whisky touched on at all? Does it cover grain whisky?
As answered by Lawrence, this book covers the technology of whisky production, grain and malt included. This book is not a tasting guide. The production of grain and malt are quite different, but the processes between the different regions are similar.
You can also have short comment in the literature section at http://www.whisky-news.com
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