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 surveys cereal malting, alternative starch sources, roasted malt, smoke sources and experimental cane/barley or chestnut spirits. Yield and flavor observations from individual experiments do not establish that all products qualify as whiskey or that the same materials improve consumer blends.
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.4–5, Section 2, Raw Materials and Malts.
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Espitia-López et al., “Innovation and Development,” 4–5.
Section 2, Raw Materials and Malts
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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.4–5; Section 2, Raw Materials and Malts.
Formatted outputs
Espitia-López et al., “Innovation and Development,” 4–5.
Usage map
The review surveys cereal malting, alternative starch sources, roasted malt, smoke sources and experimental cane/barley or chestnut spirits. Yield and flavor observations from individual experiments do not establish that all products qualify as whiskey or that the same materials improve consumer blends.
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