Whisky and Other Spirits

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 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. 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.

• 1. Introduction to whisk(e)y and the development of Scotch whisky2. Japanese Whisky3. Sake and Shochu4. Spirit beverage development in the Asia-China region5. Korean Soju6. Indian Whiskies7. Whiskies of Canada and the United States8. Craft Distilling in North America9. Irish Whiskey10. Scotch Whisky: Raw Material Selection and Processing11. Water: an essential raw material for whisk(e)y production12. Distilling Yeast and Fermentation13. Contamination: Bacteria and Wild Yeasts in Whisky Fermentation14. Batch Distillation15. Grain Whisky Distillation16. Maturation17. Blending18. Sensory Analysis19. Whisky Analysis20. Identification and Occurrence of Counterfeit Distilled Spirits21. Co-products22. Designing for and Maintaining Cleanliness in the Distillery 23. Gin24. Vodka25. A Short History of Rum 26. Spirits - Global Packaging Developments27. Packaging alcoholic beverages28. Marketing Scotch Whisky 29. Marketing Whiskey and White Spirits in 2021