Innovation and Development in Whisky Production Around the World
Victor L. Espitia-López,
Frida P. Malpica-Sánchez,
Héctor B. Escalona-Buendía,
José R. Verde-Calvo
Affiliations
Victor L. Espitia-López
Enology and Fermented Foods Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana–Iztapalapa, Av. Ferrocarril San Rafael Atlixco No. 186, Mexico City 09310, Mexico
Frida P. Malpica-Sánchez
Enology and Fermented Foods Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana–Iztapalapa, Av. Ferrocarril San Rafael Atlixco No. 186, Mexico City 09310, Mexico
Héctor B. Escalona-Buendía
Sensory Analysis and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana–Iztapalapa, Av. Ferrocarril San Rafael Atlixco No. 186, Mexico City 09310, Mexico
José R. Verde-Calvo
Enology and Fermented Foods Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana–Iztapalapa, Av. Ferrocarril San Rafael Atlixco No. 186, Mexico City 09310, Mexico
Whisky is one of the leading distilled spirits and is produced in multiple countries under the regulatory standards of its country of origin. The spirit is usually produced from barley malt that may have other cereals present and produces a fermentable substrate by the addition of yeast. This substrate is then distilled in pot stills or distilling columns and matured in oak casks. The standard production workflows applied, and cereals utilised in the primary production regions, have been studied to aid understanding of the production process. Moreover, novel alternative grains and production means have been investigated, highlighting the spirits versatility. This review aims to present an in-depth summary of the complete production process from the selection of raw materials, the various production processes from across the globe, and an introduction to some of the newer more innovative methodologies utilised to produce whisky today.
