Distilled Spirits

This reference is written for people who need to weigh the available methods when developing a distilled spirit. Its readers include current and prospective distillers, researchers in distilling and chemical engineering, and students in brewing and distilling programs. As more new distilleries open, the need for dependable guidance on how spirits are produced has grown considerably.

The book looks at how raw materials and each stage of production shape a spirit's quality, its flavor and aroma compounds, and the signs that point to a poor product. It follows the entire production process, explaining where flavor and aroma compounds come from, how spirit quality can be defined, and how defects can be recognized.

The coverage focuses on four categories: Scotch whiskey, vodka, rum, and gin.