Download Distilled Spirits Ebook PDF

Production of distilled spirits throughout the world is a remarkable balance between tradition and innovation. The traditions that have led to the production of high quality spirits are described. However, there has been continued change in the agriculture that provides the raw materials for spirit production, and the importance of the continuity of supply of high quality raw materials is discussed. world are described along with recent technical innovations. Novel approaches to understanding flavour development and assessment are outlined along with innovative approaches to marketing traditional as well as new products developed by the distilling industry.

The distilled spirits industry is rapidly embracing new scientific and technological discoveries to save energy and water and to protect the environment. Science and sustainability issues are covered in this book which originated from the Worldwide Distilled Spirits Conference held in Glasgow Edinburgh in the Autumn of 2011 and organised by the Institute of Brewing & Distilling, Scottish Section. 350 international delegates at that conference discussed key challenges facing the modern distilling industry under the themes of Science & Sustainability. These topics are comprehensively discussed in these proceedings with 55 chapters dealing with distilling industry resources, yeast and fermentation, distillation advances, science behind flavours, novel analytical approaches, energy conservation, sustainable processes future technologies and consumer perception. This book is the fourth in a series of proceedings published by Nottingham University Press - the first, in 2004 described how production of distilled spirits throughout the world is a remarkable balance between tradition and innovation, the second published in 2008 described how the distilled spirits industry is changing rapidly to meet the demands of globalisation and the fourth published in 2010 covered the themes of energy, environment and enlightenment.

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the 2008 Worldwide Distilled Spirits Conference, where hundreds of distillers from around the world gathered to share knowledge under the theme of energy, environment, and enlightenment to meet the challenges of the future. Tackling environmental issues and emphasizing the importance of high-quality distilling, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.

The Guidebook to Whiskey and Other Distilled Spirits presents 111 active distilled spirits producers and their specialties in Colorado, New Mexico and Wyoming--organized geographically with in-depth two-page profiles for sixty-three featured brands, describing their production practices and hundreds of craft spirits. There are seven feature articles giving background and context for the Guidebook entries. Facts about the distilleries were supplied by the companies themselves. The Guidebook helps tell their stories in the most comprehensive, accessible and easy-to-use way possible. Products and production methods are not evaluated--that's up to the reader--but the Guidebook illuminates the richness, innovation and diverse range of craft spirits produced in the tri-state region, full of exciting flavors and world-class quality. CONTENT HIGHLIGHTS: **Two-page company profiles for sixty-three featured brands are listed alphabetically within seven regions, giving descriptions of each company's products, business practices, philosophy and production methods, including the company's own tasting notes. Up to four products may be highlighted in each profile, with more detailed information and a bottle photo presented for one of them as their featured product. **Contact and online site information is given, as well as tasting room and distillery tour availability. **Seven feature articles explore the new cocktail golden age, pairing food and distilled spirits, whiskey maturation techniques and innovations, and three accounts by distillery owners about the challenges in establishing their businesses. **Eight regional maps in detailed color show the locations of the featured companies. **A four-page Locator chart following the Table of Contents lists the sixty-three featured companies and the types of distilled spirits they're making. **The Guidebook also includes a glossary and selected index. Full color throughout; 224 pages with 150 color photos and graphics.