Whisky Science


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Table of Contents

Ch-01: What is whisky?.- Ch-02: The flavor–chemistry association.- Ch-03: Malting.- Ch-04: Mashing.- Ch-05: Fermentation.- Ch-06: Distillation experiments and observations.- Ch-07: Distillation theory.- Ch-08: Maturation.- Ch-09: The spirit matrix.- Ch-10: Gauging.- Index.

About the Author

Greg Miller is a Professor of Chemical Engineering at the University of California, Davis.   By teaching chemical laboratory classes involving distillation, he combines his technical interest in chemical process modeling with his passion for the spirit.  Outside the university, he farms, makes whisky as Yolo County’s first licensed distiller, and has been known to enjoy a dram.

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