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The Science and Commerce of Whisky

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en Limba Engleză Carte Paperback – 24 Nov 2013 – vârsta de la 18 până la 11 ani
Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.
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Specificații

ISBN-13: 9781849731508
ISBN-10: 1849731500
Pagini: 285
Ilustrații: illustrations
Dimensiuni: 161 x 228 x 17 mm
Greutate: 0.44 kg
Editura: Royal Society Of Chemistry

Cuprins

Whisky's Historical Development; Crop-to-cask: production of new make spirit; Wood Chemistry and the Maturation of Whisky; Blend-to-bottle; New Whisky Countries; Marketing and Brand Development; Today's Global Whisky Market; Subject Index

Notă biografică

Ian Buxton has worked in the whisky industry for more than 20 years as Marketing Director of a leading Scotch whisky brand, consultant, author and presenter. He has published a significant body of articles on whisky and contributed to several books on the subject. In 2006 he founded the World Whiskies Conference and he continues to act as a marketing consultant and adviser to several distillery clients. He is a Keeper of the Quaich and a Liveryman of the Worshipful Company of Distillers. Paul Hughes is the current director of the world-renowned International Centre for Brewing and Distilling, at Heriot-Watt University, Edinburgh, a post he has held for more than three years. Whilst Paul's background is predominantly in the brewing arena, he has quickly become an authority on the technical aspects of whisky production and assessment. Paul was chair of the organising committee for the Worldwide Distilled Spirits Conference, held in 2008. He is actively engaged with the spirits industry, and is supervising a number of industrially-sponsored research studentships in whisky and is also managing several contract research projects. Paul holds a BSc in chemistry and a PhD in organic chemistry both from Queen Mary University, London and an MBA from the University of Surrey. He also has the diploma in brewing awarded by the Institute of Brewing and Distilling.

Textul de pe ultima copertă

Worldwide - whisky has never been in better shape. Despite the recession, new distillation capacity is being added at a record pace and new consumers in new markets are entering the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. The Science and Commerce of Whisky is written by two acknowledged authorities in the area and fills a significant gap in the literature. It will provide a uniquely authoritative overview of a developing and dynamic sector reflecting best current practice and combine this with a historical perspective, production expertise and insightful, expert market and marketing commentary. The style is readable and accessible and will appeal to undergraduates on appropriate degree courses, industry and craft practitioners and the many whisky enthusiasts around the world.