De chemie van Schotse malt whisky | Robin Brilleman

De chemie van Schotse malt whisky by Robin Brilleman is a clear and accessible Dutch-language whisky book for anyone who wants to understand why a dram tastes the way it does. In this third edition, Brilleman explains how science and flavour come together in Scotch malt whisky.

The book guides readers through the essential processes behind whisky: malting, fermentation, distillation and maturation. Chemical concepts are translated into practical tasting insight, helping readers understand not only what happens technically, but also how to recognise it in aroma, flavour and mouthfeel.

Brilleman discusses the influence of grain type, yeast strains, copper contact and cask types on the final character of whisky. Aromas such as peat smoke, caramel, fruitiness and spice are explained clearly. This makes the book especially useful for enthusiasts who want to improve their tasting notes and taste more consciously.

De chemie van Schotse malt whisky builds a bridge between theory and experience. It is suitable for curious beginners as well as experienced whisky lovers who want to explore the technical causes behind aromas and flavour profiles.

Book Details
Language: Dutch
Author: Robin Brilleman
Edition: Third edition
ISBN / barcode: 9789081305419
Weight: 0.7 kg
Subject: Scotch malt whisky, whisky chemistry, distillation, maturation, aroma, nosing, tasting