The Maturation of Distilled Spirits Vision Patience

The Maturation of Distilled Spirits  Vision   Patience

This book is about the aging of a spirit-its life in a barrel-authored by master distiller, Hubert Germain-Robin.

Author: Hubert Germain-Robin

Publisher: White Mule Press

ISBN: 0996827706

Category: Cooking

Page: 146

View: 171

The Maturation of Distilled Spirits: Vision & Patience brings the respected author s lifetime of experience to bear on the life of a well-crafted spirit. This book is about the aging of a spirit its life in a barrel. Hubert Germain-Robin details the barrel wood, where it is sourced, the chemistry exchange of wood and spirit, the environment surrounding the barrel during maturation and the intrinsic role of the maker in engaging their senses throughout the process of aging. Anyone interested in the intricacies of what makes an excellent spirit will be engaged by the multitude of factors involved in the aging process and will, no doubt, be more thoughtful when appreciating a fine spirit . "
Categories: Cooking

Traditional Distillation Art and Passion

Traditional Distillation Art and Passion

Traditional Distillation is an introduction to one of the oldest human endeavors - preserving the bounty of the summer. Hubert Germain-Robin focuses on the essential elements for the production of "eau de vie," or water of life.

Author: Hubert Germain-Robin

Publisher:

ISBN: 0983638934

Category: Cooking

Page: 63

View: 472

Traditional Distillation-Art & Passion is an introduction to one of the oldest human endeavors - preserving the bounty of the summer. In this book, Hubert Germain-Robin focuses on the essential elements - philosophical as well as technical - for the production of "eau de vie," or water of life. The true art of brandy distillation is to capture, in liquid form, the very essence of the Earth and its summer bounty. All passionate distillers share the same sense of connection between the product and the most basic elements of Earth, Water, Air and Fire, which we work with to capture the essence of the harvest, the eau de vie.
Categories: Cooking

Distilled Spirits

Distilled Spirits

Production of distilled spirits throughout the world is a remarkable balance between tradition and innovation. The traditions that have led to the production of high quality spirits are described.

Author: J. H. Bryce

Publisher:

ISBN: 9781897676394

Category: Technology & Engineering

Page: 262

View: 962

Production of distilled spirits throughout the world is a remarkable balance between tradition and innovation. The traditions that have led to the production of high quality spirits are described. However, there has been continued change in the agriculture that provides the raw materials for spirit production, and the importance of the continuity of supply of high quality raw materials is discussed. world are described along with recent technical innovations. Novel approaches to understanding flavour development and assessment are outlined along with innovative approaches to marketing traditional as well as new products developed by the distilling industry.
Categories: Technology & Engineering

Bonding Period on Distilled Spirits

Bonding Period on Distilled Spirits

534 , March 1949 ) CHANGES IN WHISKY WHILE MATURING A. J. Liebmann
and Bernice Scherl , Schenley Distillers Corp. , New York , N. Y. The maturation
of whisky represents a complicated chemical process influenced hy a number of
 ...

Author: United States. Congress. House. Committee on Ways and Means

Publisher:

ISBN: SRLF:A0000430728

Category: Bonded warehouses and goods

Page: 76

View: 136

Considers legislation to extend tax deferral period for distilled spirits stored in bonded warehouses.
Categories: Bonded warehouses and goods

Extension of Bonding Period on Distilled Spirits

Extension of Bonding Period on Distilled Spirits

The changes which are taking place in the course of maturation have been made
the subject of several prior ... PERIOD ON DISTILLED SPIRITS 91 Changes in
Whisky While Maturing, reprint from Industrial Engineering Chemistry, volume 41,
 ...

Author: United States. Congress. House. Committee on Ways and Means

Publisher:

ISBN: STANFORD:36105045650715

Category:

Page:

View: 220

Categories:

Flavours and Fragrances

Flavours and Fragrances

However, since regulations on distillation limits and minimum amounts of
volatiles exist for many types of distilled spirits [1–3], it is important to take the
distillation behaviour of the different volatile components into consideration [19].

Author: Ralf Günter Berger

Publisher: Springer Science & Business Media

ISBN: 9783540493396

Category: Science

Page: 648

View: 507

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Categories: Science

Spirits distilled

Spirits distilled

Mark Ridgwell explains the principles of distillation and how to taste spirits as well as the history and legends behind both popular and less fashionable spirits. The new edition also features cocktails from expert mixologist Michael Butt.

Author: Mark Ridgwell

Publisher: Infinite Ideas

ISBN: 9781910902363

Category: Cooking

Page: 276

View: 540

The third edition of Spirits distilled is a comprehensive guide to all of the major spirits categories. Mark Ridgwell explains the principles of distillation and how to taste spirits as well as the history and legends behind both popular and less fashionable spirits. The new edition also features cocktails from expert mixologist Michael Butt.
Categories: Cooking

Guidebook to Whiskey and Other Distilled Spirits in Colorado New Mexico and Wyoming

Guidebook to Whiskey and Other Distilled Spirits in Colorado  New Mexico and Wyoming

There are seven feature articles giving background and context for the Guidebook entries. Facts about the distilleries were supplied by the companies themselves.

Author: Douglas M. Sacarto

Publisher:

ISBN: 1732293104

Category:

Page: 224

View: 238

The Guidebook to Whiskey and Other Distilled Spirits presents 111 active distilled spirits producers and their specialties in Colorado, New Mexico and Wyoming--organized geographically with in-depth two-page profiles for sixty-three featured brands, describing their production practices and hundreds of craft spirits. There are seven feature articles giving background and context for the Guidebook entries. Facts about the distilleries were supplied by the companies themselves. The Guidebook helps tell their stories in the most comprehensive, accessible and easy-to-use way possible. Products and production methods are not evaluated--that's up to the reader--but the Guidebook illuminates the richness, innovation and diverse range of craft spirits produced in the tri-state region, full of exciting flavors and world-class quality. CONTENT HIGHLIGHTS: **Two-page company profiles for sixty-three featured brands are listed alphabetically within seven regions, giving descriptions of each company's products, business practices, philosophy and production methods, including the company's own tasting notes. Up to four products may be highlighted in each profile, with more detailed information and a bottle photo presented for one of them as their featured product. **Contact and online site information is given, as well as tasting room and distillery tour availability. **Seven feature articles explore the new cocktail golden age, pairing food and distilled spirits, whiskey maturation techniques and innovations, and three accounts by distillery owners about the challenges in establishing their businesses. **Eight regional maps in detailed color show the locations of the featured companies. **A four-page Locator chart following the Table of Contents lists the sixty-three featured companies and the types of distilled spirits they're making. **The Guidebook also includes a glossary and selected index. Full color throughout; 224 pages with 150 color photos and graphics.
Categories:

Whisky

Whisky

Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product.

Author: Inge Russell

Publisher: Elsevier

ISBN: 9780124046030

Category: Technology & Engineering

Page: 444

View: 352

Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Categories: Technology & Engineering

Encyclopedia of Grain Science

Encyclopedia of Grain Science

This comprises of a beer stripper where Maturation the 6-8 % ethanol ferment is
heated using stem , as in the analyzer . The vapors pass to the bottom of the As
indicated in Figure 5 , distilled spirits are usually concentrator which , like the ...

Author: Colin Wrigley

Publisher: Academic Press

ISBN: WISC:89081647737

Category: Science

Page: 1700

View: 601

The Encyclopedia of Grain Science is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword by Professor Geoff H.O. Palmer OBE, Officer of the Order of the British Empire (OBE), for "services to grain science"--QUEEN'S BIRTHDAY HONOURS LIST Contains over 150 articles Includes "Further Reading" lists at the end of each article Many figures and tables illustrate the text and a colour plate section is contained in each volume
Categories: Science

Encyclopedia of Chemical Technology

Encyclopedia of Chemical Technology

Author: Raymond Eller Kirk

Publisher:

ISBN: UOM:39015011142505

Category: Chemistry, Technical

Page: 990

View: 459

-Nicholas Basta, Chemical Engineering, December 1992
Categories: Chemistry, Technical

Journal of the Association of Official Analytical Chemists

Journal of the Association of Official Analytical Chemists

ALCOHOLIC BEVERAGES Gas - Liquid Chromatographic Determination of
Monosaccharides and Glycerol in Aged Distilled Spirits ROBERT A . BLACK and
ARTHUR A . ANDREASEN Joseph E . Seagram and Sons , Inc . , Box 240 ...

Author:

Publisher:

ISBN: UCSD:31822004111217

Category: Agricultural chemistry

Page:

View: 510

Categories: Agricultural chemistry

Journal of the Institute of Brewing

Journal of the Institute of Brewing

[ 20 ] 4 ) Name the principal structural compounds of oak wood and explain their
contribution to the maturation of whisky . ... [ 6 ] 2 ) In a spirit still distillation , why
is the foreshots fraction unsuitable for collection as spirit for maturation ? [ 6 ] In a
 ...

Author: Institute of Brewing (Great Britain).

Publisher:

ISBN: CORNELL:31924077314122

Category: Brewing

Page:

View: 347

Categories: Brewing

Liquor Industry Marketing

Liquor Industry Marketing

Founded in 1870 , the Company is one of the country's major producers ,
importers , and marketers of distilled spirits and wines . Major brands include
Jack Daniel's Tennessee Whiskey , Canadian Mist Canadian Whisky , Old
Forester and ...

Author:

Publisher:

ISBN: UCLA:L0050833656

Category: Alcoholic beverage industry

Page:

View: 500

Categories: Alcoholic beverage industry

Distilled Spirits Volume 3

Distilled Spirits  Volume 3

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern ...

Author: P.S. Hughes

Publisher: Nottingham University Press

ISBN: 9781907284458

Category: Technology & Engineering

Page: 400

View: 404

Discussing the worldwide traditions and innovations associated with the production of distilled spirits, this comprehensive reference emphasizes the importance of continuing to have a supply of high-quality raw materials as modern agricultural practices change. The source material for this study originated in the 2008 Worldwide Distilled Spirits Conference, where hundreds of distillers from around the world gathered to share knowledge under the theme of energy, environment, and enlightenment to meet the challenges of the future. Tackling environmental issues and emphasizing the importance of high-quality distilling, this sourcebook is an essential reference for distillers, brewers, research institutes, and anyone with an interest in spirits.
Categories: Technology & Engineering

Distilled in Vermont A History Guide with Cocktail Recipes

Distilled in Vermont  A History   Guide with Cocktail Recipes

Join author and distiller Chris Maggiolo as he reveals the unique and complex journey of taking a product idea to market in a state known for its innovation.

Author: Chris Maggiolo

Publisher: Arcadia Publishing

ISBN: 9781467141413

Category: History

Page: 144

View: 506

Vermont is known as a center of contemporary craft food and beverage production, and the distilled spirits industry is no exception. From a handful of ambitious entrepreneurs a decade ago, the state now boasts more than fifteen distilleries and growing. But getting a product from concept to glass involves more than just trial and error. The ingredients, production processes and marketing techniques are as varied as the distilleries themselves. From SILO Distillery in Windsor to Stonecutter Spirits in Middlebury, each producer reveals its stories as it recounts the trials and tribulations of distilling in the Green Mountain State. Join author and distiller Chris Maggiolo as he reveals the unique and complex journey of taking a product idea to market in a state known for its innovation.
Categories: History

The American Liquor Industry

The American Liquor Industry

The low wines are then passed into another pot still called the low wine or spirit
still where the distillation process is repeated . After the second stage of
distillation is completed the whisky is collected in a Receiving Vat and from there
is filled ...

Author: Thaddeus John Whalen

Publisher:

ISBN: UCAL:C3264044

Category: Liquor industry

Page: 532

View: 375

Categories: Liquor industry

Food Science and Technology Abstracts

Food Science and Technology Abstracts

STI 12 H 1814 [ Effect of some additives on the maturation of liquor . ) Avakyants ,
S. P .; Parfir'eva , G. V .; Shupik , N. P. Izvestiya Vysshikh Uchebnykh Zavedenii ,
Pishchevaya Tekhnologiya No. 1 , 75-77 ( 1975 ) [ 6 ref . Ru ] ( Vses . Zaochnyi ...

Author:

Publisher:

ISBN: UIUC:30112017979664

Category: Food

Page:

View: 972

Categories: Food

Gas Chromatography olfactometry

Gas Chromatography olfactometry

... selected by the ability to recognise and describe aromas and trained in the
descriptive sensory analysis of distilled spirits . Triangle tests were used to
determine whether differences between maturation ages were significant and to
describe ...

Author: Jane V. Leland

Publisher: Amer Chemical Society

ISBN: UOM:39015049703963

Category: Science

Page: 219

View: 898

Here are the latest applications and developments in the field for food and flavor chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavor creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract dilution analysis to solve off-flavor problems, a new approach called aroma extract concentration analysis, and techniques for improving odor intensity estimates by cross modality matching.
Categories: Science

Kirk Othmer Encyclopedia of Chemical Technology Bearing Materials to Carbon

Kirk Othmer Encyclopedia of Chemical Technology  Bearing Materials to Carbon

Author: Kirk-Othmer

Publisher: Wiley-Interscience

ISBN: 047152672X

Category: Science

Page: 1152

View: 616

Contains a library of information for the chemical industry. The 4th edition has undergone a complete revision, with the inclusion of many new subjects which reflect the growth in chemical technology through the 1990s. The book includes expanded coverage of biotechnology and materials science.
Categories: Science