Whisky Science

A Condensed Distillation

  • Gregory H. Miller

Table of contents

  1. Front Matter
    Pages i-xii
  2. Gregory H. Miller
    Pages 1-43
  3. Gregory H. Miller
    Pages 45-82
  4. Gregory H. Miller
    Pages 83-119
  5. Gregory H. Miller
    Pages 121-142
  6. Gregory H. Miller
    Pages 143-163
  7. Gregory H. Miller
    Pages 165-191
  8. Gregory H. Miller
    Pages 193-258
  9. Gregory H. Miller
    Pages 259-322
  10. Gregory H. Miller
    Pages 323-365
  11. Gregory H. Miller
    Pages 367-419
  12. Back Matter
    Pages 421-530

About this book


This is a book about the science behind whisky:  its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak.  Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer.  There is also a dusting of history, a social science.


whisky distillation sensory evaluation of whisky whisky malting fermentation whisky maturation

Authors and affiliations

  • Gregory H. Miller
    • 1
  1. 1.Professor of Chemical EngineeringUniversity of CaliforniaDavisUSA

Bibliographic information