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“This is written at Diploma level with a real academic approach, backed by in depth scientific verification of statements.” Amazon UK
Users often praise the book for its ability to deepen their appreciation of whisky through technical knowledge, though some note it requires a background in biochemistry or agronomy to fully grasp certain sections. Whisky, Second Edition: Technology, Production ...
“A solid reference book... some sections might be rather accessible, but for several sections, a certain background in agronomy and/or biochemistry... is a pre-requisite.” Amazon UK “This is written at Diploma level with a
, edited by Inge Russell and Graham Stewart, is widely considered a definitive academic reference for the distilling industry. It currently holds a 4.8 out of 5-star rating on platforms like Amazon. Key Highlights but for several sections
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