Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará) by Sonia Collin, Toine Fisette, Anne Pinto, Jesus Souza, Hervé Rogez

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The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit by Maria Kyraleou, Dustin Herb, Grace O’Reilly, Neil Conway, Tom Bryan, Kieran N. Kilcawley

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Spent Grain: A Functional Ingredient for Food Applications by Ancuța Chetrariu, Adriana Dabija

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Techmentoring program: A school-based ICT initiative for teachers by Whisky Ricaza Alda, Gregorio Cyrus Elejorde, Rivika Coronado Alda

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Effect of different secondary distillation methods on the flavor of new whiskey by YANG Yunxia, LU Jun, SONG Xulei, WANG Xin, WANG Heng, WANG Deliang, YANG Yigong, ZHONG Chonghu, ZHANG Fuyu

“…Among the alcohols, the content of methanol in the core part of the whisky was low, and high in the tail part of the whisky. …”
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Multi-Omics Analysis Demonstrates the Critical Role of Non-Ethanolic Components of Alcoholic Beverages in the Host Microbiome and Metabolome: A Human- and Animal-Based Study by Priyanka Sarkar, Raghuram Kandimalla, Anupam Bhattacharya, Romi Wahengbam, Madhusmita Dehingia, Mohan Chandra Kalita, Narayan Chandra Talukdar, Rupjyoti Talukdar, Mojibur R. Khan

“…This study focused on the potential impact of non-ethanolic ingredients in whisky on the gut bacteriome. A pilot study was carried out on 15 whisky drinkers, 5 rice beer drinkers, and 9 non-drinkers to determine the effect of alcoholic beverages on the host microbiome and metabolome. …”
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A Narrative Review of Sulfur Compounds in Whisk(e)y by Akira Wanikawa, Toshikazu Sugimoto

“…The production process of whisky consists of malting, mashing, fermentation, distillation and maturation. …”
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Assisting the automated analysis of chemical–analytical measurements in spirits using validated algorithms and an intuitive user interface by A. T. Grasskamp, S. Singh, H. Haug, H. Haug, T. Sauerwald, T. Sauerwald

“…To this end, we developed adaptable software for gas chromatography data and validated analysis steps using whisky samples. We employed an unspecific, larger, in-house volatile organic compound (VOC) database and another specifically curated database of 217 known whisky chemicals, to automate database-matching based on mass spectra and retention indices. …”
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Surface mass balance of small glaciers on James Ross Island, north-eastern Antarctic Peninsula, during 2009–2015 by ZBYNĚK ENGEL, KAMIL LÁSKA, DANIEL NÝVLT, ZDENĚK STACHOŇ

“…The mean accumulation-area ratio of 0.68 ± 0.09 and 0.44 ± 0.09 determined for Whisky Glacier and Davies Dome, respectively, is similar to the value reported for Vega Island and within the range of typical values for high-latitude glaciers.…”
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Yeast Fermentation for Production of Neutral Distilled Spirits by Kirsty Black, Graeme Walker

“…Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. …”
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The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages by Paulina Wiśniewska, Magdalena Śliwińska, Jacek Namieśnik, Waldemar Wardencki, Tomasz Dymerski

“…A set of 24 samples of raw spirits, 33 samples of vodkas, and 8 samples of whisky were analysed by fast GC e-nose. Four data analysis methods were used. …”
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A View from the Top: The Impact of Market Share Dominance on Competitive Position by Basu, K, Smith, T

“…Firstly, cites the advantages of market leadership and then goes on to discuss the case of market share dominance in the Thai imported Scotch whisky market, providing a detailed comparison of the marketing mix of the leader and challenger. …”

Examining the factors shaping consumer attitude towards the popular alcoholic beverages in Hungary by László Mucha, Kornélia Vámosi, Gedeon Totth

“…The study has revealed the opposite effect of consumer ethnocentrism in the case of whisky, and the lack of effect in the case of pálinka.The social alcohol drinking motivation also shapes the favorable consumer attitudes towards the homemade distillate and whisky. …”
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Extracts from popular science titles / by Sgamellotti, Antonio, editor, Brunetti, Brunetto Giovanni, Miliani, Costanza

‘The Angels’ Share’ at the 2012 Cannes Film Festival by David Archibald

“…Subverting the usual touristic signifiers of Scottishness – tartanry, whisky, and so on – THE ANGELS‘ SHARE (Loach, 2012) follows four young people from Glasgow’s impoverished East End as they embark on what might be considered a victimless crime in the north of Scotland. …”
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El lugar común en la construcción e interpretación del texto publicitario by Pedro R. Corrales Crespo

“… En la publicidad el tópico o lugar común no solo sirve para argumentar sino para crear el texto, es decir, funciona como un instrumento de construcción que guía la interpretación del texto, como se comprueba mediante el análisis de la interpretación de un anuncio de whisky en prensa, en un marco teórico de relevancia modificada en el sentido de que el emisor obliga al receptor a llevar a cabo una determinada interpretación. …”
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Men are from Mars, women from Venus by Spence, C

“…Just take the recent much-publicized backlash against Lady Doritos, pink BrewDog IPA for girls, or the introduction of Jane Walker whisky by Diageo – such innovations are all too easily branded as sexist. …”

Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

“…The concentrations of guaiacol, syringol, trans-isoeugenol, furfural alcohol, vanilla, cis-whisky lactone enabled the medium toasting barrels to be distinguished from the light toasting ones. …”
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DISCUSSÃO METODOLÓGICA E ANALÍTICA ACERCA DA COMPOSIÇÃO VISUAL DE ANÚNCIOS PUBLICITÁRIOS by Alexandre Mota da Silva

“…Como exemplo da aplicabilidade da discussão, fez-se a análise do anúncio "Chega de dar dor de cabeça para o seu pai", do Whisky Teacher´s, selecionado no 15º anuário do Clube de Criação de São Paulo.…”
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Drought, water scarcity and UK businesses and industries: An exploratory study into challenges and opportunities by Grecksch, K, Stefán, Z

“…This exploratory study focus' on the UK, where droughts are a recurring feature of the climate, and three business sectors - horticulture, food and drink and the Scotch whisky industry. The analysis of interviews with trade bodies from the three sectors is complemented by relevant literature and documents. …”