Report S Of The Royal Commission On Whiskey And Other Potable Spirits

Between Brexit, efforts to ‘Make America great again’, and ongoing appeals for patriotic consumption to boost economies, the intersection between national identity, marketing campaigns, and consumer choices has been brought to the fore. This book maps out this terrain and provides a framework for how research on ‘Made in’ campaigns and programmes in individual countries can be placed into a broader historical context. The book argues that the history of ‘Made in’ can be used to shed light on society at large: the actors that have promoted it, the institutions that have regulated it, and the cultural environments that have attributed it meaning. At times ‘Made in’ has been a basic, descriptive trade mark, while, in other periods, it has been a key component of carefully developed commercial brands, and in yet other instances it has been used in attempts to forge and redefine national identities. The book opens with an introduction to the three key factors which have featured prominently in ‘Made in’ campaigns – commercial logic, national economic policy, and its use as an instrument in political discourse, and it provides an overview of the evolution of ‘Made in’ from a marketing perspective. This is followed by country-specific discussions of ‘Made in’ with case studies including countries in Western Europe, the US, Japan, and the antipodes. This book will be of significant interest to students and scholars of economic history, business history, and marketing. Chapter 7 of this book is available for free in PDF format as Open Access from the individual product page at www.routledge.com. It has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license.

Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Despite the recession, new distillation capacity has been added at a record pace and new consumers in new markets have entered the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. An entirely new chapter discussing the management and utilization of co-products and recent developments in areas such as anaerobic digestion is included along with revisions and updates to most chapters. Written by acknowledged and experienced authorities of the subject, this book provide an up to date treatment of this fast developing area. Aimed at the popular market, it provides a leading text for students of distilling, industry practitioners, new craft distillers and whisky enthusiasts. Review of the 1st Edition ‘The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. Fascinating stuff from cover to cover.’ Ian W. Davies, Chromatographia, 2014, 77, 1733-1734 ‘Sometimes, you come across a book that’s so comprehensive that it’s worth shouting about....a fascinating book that can be engaged with on numerous levels, even if you aren’t a student of distilling. Pop it on the shelf and consult it from time to time over the coming years. This might be the only whisky book you’ll ever need.’ http://malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/