Provides a rigorous alternative to treating a named spring or limestone source as self-proving flavor terroir.
A process-chemistry account of water. Source reputation and geology matter only insofar as they change composition, reliability, or required treatment.
Bringhurst, Harrison, and Brosnan divide distillery water into process, cooling, and service uses and explain that mineral composition and treatment affect pH, enzyme function, yeast nutrition, scale, chlorine, and microbial control. Calcium supports alpha-amylase, calcium, magnesium, and zinc support yeast, carbonates can raise pH, and treatment can remove unwanted components.
Printed p. 209 / PDF sheet 535
Printed p. 205 / PDF sheet 531
Chapter 11 — Process water
Verified against extracted text and rendered PDF sheets 531–535 on 2026-08-27. Environmental and general safety sections were excluded.
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