Jacques, K. A., T. P. Lyons, and D. R. Kelsall, eds. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. 4th ed. Nottingham: Nottingham University Press, 2003.
Mash bill, milling, cooking, backset, yeast, fermentation, still configuration, barrel preparation, and maturation as an integrated American-whiskey system.
Ron Ralph, “Production of American Whiskies: Bourbon, Corn, Rye and Tennessee,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 275–285.
Ron Ralph, “Production of American Whiskies: Bourbon, Corn, Rye and Tennessee,” in The Alcohol Textbook, 4th ed., ed. K. A. Jacques, T. P. Lyons, and D. R. Kelsall (Nottingham: Nottingham University Press, 2003), 275–285.
285
275
Ralph, “Production of American Whiskies,” 275–285.
Chapter 19 — Production of American Whiskies
Fresh September28 recheck: printed275–285/PDF278–288 supports the integrated process account. Sieve totals in Table2 and solids/balance data in Table4 contain ambiguities; thumper/doubler prose and diagram disagree. These numerical/mechanical details and historical/legal assertions are excluded from this paraphrase.
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