Jim Swan

from Wikipedia, the free encyclopedia

James Sneddon Swan ( December 25, 1941 - February 14, 2017 in East Lothian ), also known as Jim Swan , was a chemist, biologist and expert on single malt whiskey . Until his sudden death he worked with many whiskey distilleries in order to be able to produce excellent whiskey in them.

Training and professional positions

He graduated from Heriot-Watt University in Edinburgh with a degree in chemistry and life sciences in 1979. In 1988 he did his doctorate on Wood extractives in relation to the maturation of scotch whiskey .

As a member of the Royal Society of Chemistry , he was an expert on gas chromatography . He was a founding member of the scientific team at Jim Gray and Eric Dewar at Inveresk Research International , since 1974 the Pentlands Scotch Whiskey Research Ltd and today's Scotch Whiskey Research Institute (SWRI) .

Together with Sheila Burtles, he created the whiskey flavor wheel in 1979 .

He was the leader of the ripening research group and with his knowledge of the influence of wood on the ripening of whiskey, he was valued worldwide.

He was also a member of the Institute of Brewing and Distilling .

In 2002 he founded the Dr James Swan food and drink consultancy .

He has been described as the Einstein of whiskey , The Single Malt Whisperer or the ultimate whiskey troubleshooter .

activities

Swan has worked as a consultant, blender and master distiller for numerous distilleries around the world and has played a key role in the design of the distillation process, such as:

Quote

At the EuroMedlab conference in 2005, Swan was quoted as saying:

"There has been much in the news about the health benefits of antioxidants in red wine. However, research has shown that there are even greater health benefits to people who drink single malt whiskeys. Why? Single malt whiskies have more ellagic acid than red wine. "

Translation:

“There has been a lot of coverage in the news about the health benefits of antioxidants in red wine . However, research has shown that people who drink single malt whiskeys have even greater health benefits. Why? Single malt whiskeys contain more ellagic acid than red wine. "

Private

He was married to Thelma. His daughters are Caroline and Victoria.

Fonts (selection)

  • James S. Swan et al: Sensory and instrumental studies of scotch whiskey flavor. In: The Quality of Foods and Beverages. Academic Press, 1981, ISBN 0-12-169101-2 , pp. 201-223.
  • D. Howie, JS Swan: Compounds influencing peatiness in scotch paints whiskey flavor. In: Lalli Nykänen, Pekka Lehtonen (Ed.): Flavor Research of Alcoholic Beverages. 1984, ISBN 951-95852-2-2 , pp. 279-290.
  • James S. Swan: Maturation of Potable Spirits. In: G. Charalambous (Ed.): Handbook of Food and Beverage Stability. Academic Press, 1986, ISBN 0-12-169070-9 , pp. 801-833.
  • James Sneddon Swan: Wood extractives in relation to the maturation of scotch whiskey. PhD thesis. Heriot-Watt University, 1988, OCLC 499922686 .
  • JS Swan et al .: A study of the effects of air and kiln drying of cooperage oakwood. In: Élaboration et connaissance des spiritueux. 1993, ISBN 2-87777-357-4 , pp. 557-561.

Web links

Individual evidence

  1. ↑ Whiskey Legend Dr. Jim Swan this
  2. ↑ PhD report
  3. ↑ Product Story
  4. ↑ Cleyside Whiskey House Style
  5. ↑ Cotswolds - Distillery in the heart of England
  6. ↑ About Kavalan
  7. ↑ no compromise
  8. ↑ Ncn'ean Distillery Our Team
  9. ^ Penderyn The Team
  10. ↑ Traditionally made, by Scots
  11. ↑ ellagic acid
  12. ↑ The Herald
personal data
SURNAME Swan, Jim
ALTERNATIVE NAMES Swan, James Sneddon
BRIEF DESCRIPTION Scottish chemist, biologist and expert in single malt whiskey
DATE OF BIRTH December 25, 1941
DATE OF DEATH February 14, 2017
Place of death East Lothian