Edited by Annie Hill and Frances Jack

Dr Annie E. Hill is Associate Professor and Program Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programs covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects. Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.

Affiliations and Expertise: Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UK

Frances Jack is a Senior Scientist at the Scotch Whisky Research Institute (SWRI) where she specializes in research into whisky flavor and sensory evaluation. Working closely with industry, she spends time understanding industry priorities to make sure that the research that SWRI carries out aligns with the needs and challenges faced by Scotch Whisky producers. Frances has a background in Food Science and a PhD in sensory method development, both from the University of Strathclyde in Glasgow. She also has a Diploma in Distilling, is a Fellow of the Institute of Brewing & Distilling; and has published widely on sensory and whisky related topics.

Affiliations and Expertise: Senior Scientist, Scotch Whisky Research Institute (SWRI), Edinburgh, Scotland, UK

Distilled Spirits is the “go-to” guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students in brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, on flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.

Distilled Spirits

1. Whiskey

2. Vodka

3. Rum and Cachaca

4. Gin

5. Baijiu

6. Soju

7. Shochu

8. Tequila and Mescal

9. Brandies and Grape Spirits

10. Quality Control: Methods of Analysis

11. Quality Control: Sensory Analysis

12. Sustainability: CO2 production, Energy, Waste