All Formats & Editions

1 What is whisky? 1.1 The origins of whisky 1.2 Scotland 1.3 America 1.4 Summary
2 Sensory evaluation 2.1 The biology of flavor 2.2 A digression on chromatography2.3 Flavor is multisensory 2.4 Sensory science and whisky2.5 Bourbon and scotch 2.6 Rye vs. bourbon 2.7 Summary... Read Full Overview

To be updated with second edition.

This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry,... Read Full Overview