Wright, Steve, and Heather Pilkington. “Whiskies of Canada and the United States.” In Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., edited by Inge Russell, Graham G. Stewart, and Julie Kellershohn. London: Academic Press, 2022.
Structural conditions of post-Prohibition recovery helped bourbon reestablish more successfully than rye.
Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), p. 89.
Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), p. 89.
89
Wright and Pilkington, “Whiskies,” p. 89
Post-Prohibition recovery
Verified against the local PDF text and rendered page image on 2026-08-25.
Reusable Chicago Notes and Bibliography citation for one verified source-and-locator reference.
Source and locator
Whisky and Other Spirits, Chapter 7, “Whiskies of Canada and the United States,” printed p. 89. The related Excerpt preserves the corresponding PDF-sheet locator.
Formatted outputs
Full note: Steve Wright and Heather Pilkington, “Whiskies of Canada and the United States,” in Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., ed. Inge Russell, Graham G. Stewart, and Julie Kellershohn (London: Academic Press, 2022), 89.
Short note: Wright and Pilkington, “Whiskies,” 89.
Bibliography: Wright, Steve, and Heather Pilkington. “Whiskies of Canada and the United States.” In Whisky and Other Spirits: Technology, Production and Marketing, 3rd ed., edited by Inge Russell, Graham G. Stewart, and Julie Kellershohn. London: Academic Press, 2022.
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