Aiming to equip the reader with enough knowledge to navigate the whisky selection of bars, restaurants and specialist retailers, this comprehensive guide to the 'water of life' explores its history, modern production processes and the three main varieties – single malt, grain and American. Later chapters cover different flavours, tasting, buying, investing and serving and an overview of the offerings of 250 distilleries worldwide.
Whisky is the world's favourite spirit and is enjoying booming sales, yet too often it's shrouded in mystery, myth and complex-sounding terminology.
This authoritative book, written by three world experts, gives simple advice on how to seek out and enjoy the immense diversity of flavours and styles on offer, and how to become more adventurous.
As with any subject, the more you know, the more you can appreciate and enjoy it. This book aims to equip you with enough knowledge to be able to find your way around the whisky sections of a specialist drinks retailer and to help you feel confident choosing whisky in a bar or restaurant. We aim to demystify whisky without taking away the magic. The history of whisky and production methods are clearly explained, and there is advice on how to nose, taste and savour, as well as a selection of classic whisky cocktails and advice on matching food and whisky.
The book covers not just famous Highland malts, Irish pot still whiskeys and American bourbons, but also whiskies from Japan, Canada, Australia and India.
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