Robinson, Robin. The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes. New York: Sterling Epicure, 2019.
The supplied images conflate draff with pot ale, describe saccharification as extracting sucrose through fermentation, and classify yeast as bacteria. These are legible source statements, not extraction artifacts.
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 521–526, complete replacement PDF 694–699.
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 521–526, complete replacement PDF 694–699.
Replacement PDF 699
Replacement PDF 694
Robinson, Complete Whiskey Course, ebook 521–526.
Glossary
Source and locators checked in full replacement; Ready is citation readiness only. This record documents source reliability problems. It does not endorse the definitions, and no terms should be copied into the Academy glossary from this book without stronger technical verification.
Citation
Robin Robinson, The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes (New York: Sterling Epicure, 2019), displayed ebook 521–526, complete replacement PDF 694–699.
Evidence and limitation
This record documents source reliability problems. It does not endorse the definitions, and no terms should be copied into the Academy glossary from this book without stronger technical verification.