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Distilled Spirits is a “go-to guide to identify best practices and the options available in terms of product development. It’s a valuable reference to current and prospective distillers, academics of distilling and chemical engineering, and students within the brewing & distilling courses and programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book provides coverage of the impact of raw materials and production processes on spirit quality, more specifically on the impact on flavor and aroma compounds in the product and on the indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, as well as definition of spirit quality and identification of defects for the categories of Scotch whisky, vodka, rum and gin. Includes chemical methods of analysis to assessing spirit qualityPresents best practices to designing and running a sensory panelProvides identification methods to determine aroma and flavor defects
