11月9日，《威士忌工艺学》荣获2024年“世界最佳图书奖”发布会在香港国际会议展览中心举行。
在被誉为国际美食美酒出版界"奥斯卡奖"的世界美食美酒图书大奖赛（Gourmand World Cookbook Awards）中，中国著作《威士忌工艺学》脱颖而出，荣膺W2-4威士忌类别年度大奖。本届赛事共有来自中国、德国、日本、土耳其、英国和美国的六部威士忌专著入围该类别最终角逐，彰显全球威士忌文化的多元格局。
这项由法国君度世家继承人爱德华·君度（Edouard Cointreau）于1995年创立的权威奖项，历经近三十载发展，已成为衡量全球美食美酒出版物价值的黄金标准。每年吸引超过200个国家和地区的出版机构、行业协会及顶尖媒体参与竞争，其颁奖盛典先后登陆法兰克福、巴黎、伦敦等文化之都，2025年颁奖典礼将移师葡萄牙里斯本。
由中国轻工业出版社于今年5月推出的《威士忌工艺学》，是中国首部系统性的威士忌工艺专著。本书由资深酿酒专家孙方勋先生领衔主编，凝聚了其42年葡萄酒与威士忌领域的实践经验，历时6年精心编撰而成。
《威士忌工艺学》是我国首部系统阐述威士忌酿造技术的权威专著。作为本土威士忌研究的里程碑式著作，该书以百年中国威士忌发展史为脉络，全面涵盖了原料筛选、发酵工艺、蒸馏技术、橡木桶陈酿等核心内容。其特色在于：1）构建了完整的威士忌工艺理论体系；2）配有大量精准的工艺流程图与实验数据；3）兼具学术深度与实践指导价值。既可作为高等院校食品工程、酿酒工程等专业的经典教材，又能为酿酒师提供实用的技术参考，堪称连接威士忌理论与生产实践的重要桥梁。
孙方勋，酿酒高级工程师，国家一级品酒师，国家级评酒委员，中国葡萄酒技术顾问委员会委员和威士忌技术委员会委员，国家葡萄酒及白酒、露酒产品质量监督检验中心专家委员会委员，国际葡萄酒与烈酒大赛裁判。曾担任青岛葡萄酒厂总经理助理、副总工程师，青岛华东葡萄酿酒有限公司首任总酿酒师，现为青岛勋之堡酒业有限公司董事长。上世纪80年代中期赴澳大利亚学习、进修葡萄酒酿造技术，90年代中期赴欧洲研究威士忌、白兰地工艺。出版专著有《世界葡萄酒和蒸馏酒知识》、《高级调酒师教程》、《葡萄酒职场圣经》、《葡萄酒工业手册》（参编）以及《葡萄酒自酿指南》（校审）\《威士忌品鉴课堂》（审校）和《世界经典鸡尾酒大全》（主审）等。
" Whisky Technology Wins 2024 "World's Best Book Award"
On November 9th, the award ceremony for Whisky Technology winning the 2024 "World's Best Book Award" was held at the Hong Kong Convention and Exhibition Centre.
At the Gourmand World Cookbook Awards—often regarded as the "Oscars" of international food and wine publishing—Whisky Technology, a Chinese-authored work, stood out and claimed the top prize in the W2-4 Whisky category. This year's competition featured six finalists from China, Germany, Japan, Turkey, the UK, and the US, showcasing the global diversity of whisky culture.
Founded in 1995 by Edouard Cointreau, heir to the French Cointreau dynasty, this prestigious award has evolved over nearly three decades into the gold standard for evaluating the finest food and wine publications worldwide. Each year, it attracts submissions from publishers, industry associations, and top media across more than 200 countries and regions. The award ceremony has been held in cultural capitals such as Frankfurt, Paris, and London, with the 2025 edition set to take place in Lisbon, Portugal.
Published in May this year by China Light Industry Press, Whisky Technology is China’s first comprehensive technical guide on whisky production. The book was spearheaded by veteran brewing expert Mr. Sun Fangxun, who drew upon 42 years of hands-on experience in wine and whisky production, culminating in six years of meticulous research and writing.
Whisky Technology is China’s first authoritative monograph systematically detailing whisky production techniques. As a groundbreaking work in domestic whisky research, the book traces the century-long history of Chinese whisky while thoroughly covering key aspects such as raw material selection, fermentation processes, distillation techniques, and oak barrel aging. Its standout features include:
- Establishing a complete theoretical framework for whisky production;
- Presenting precise flowcharts and experimental data;
- Striking a balance between academic depth and practical application.
Serving as both an essential textbook for university programs in food engineering and brewing science, as well as a valuable reference for professional distillers, the book bridges the gap between whisky theory and real-world production.
Sun Fangxun, a senior wine-making engineer, National First-Class Wine Taster, Member of the Technical Advisory Committee for Chinese Wine and the Whisky Technical Committee, Expert Committee Member of the National Wine, Baijiu, and Liqueur Product Quality Supervision and Inspection Center, and Judge for the International Wine & Spirit Competition (IWSC). Previously, he held positions as Assistant General Manager and Deputy Chief Engineer at Qingdao Winery, and as the first Chief Winemaker at Qingdao Huadong Winery Co., Ltd. Currently, he is the Chairman of Qingdao Xunzhibao Wine & Spirit Co. Ltd. In the mid-1980s, he went to Australia to study and train in wine-making technology, and in the mid-1990s, he traveled to Europe to research whisky and brandy production techniques. He has authored several books, including World Knowledge of Wine and Distilled Spirits, Mixology Course, The Wine Workplace Bible and Wine Industry Handbook (contributor).He has also contributed to translations and reviews of works such as Making Your Own Wine at Home. (Reviewer), Whisky A Tasting Course (Reviewer) ,Le Grand Cours de Cocktails (Reviewer) and etc.
