Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
The review combines practices from many jurisdictions with experimental spirit production. Its diagram includes non-grain materials, added enzymes, bacteria, wood chips and caramel. These branches must not be read as a universally permitted American-whiskey process.
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124. PDF pp.1–3, Introduction; Table 1; Figure 1.
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Espitia-López et al., “Innovation and Development,” 1–3.
Introduction; Table 1; Figure 1
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Source and locator
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
PDF pp.1–3; Introduction; Table 1; Figure 1.
Formatted outputs
Espitia-López et al., “Innovation and Development,” 1–3.
Usage map
The review combines practices from many jurisdictions with experimental spirit production. Its diagram includes non-grain materials, added enzymes, bacteria, wood chips and caramel. These branches must not be read as a universally permitted American-whiskey process.
Espitia-López 2024 IN1 — International review is not an American production standard
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