Author: Phillip Hills Publisher: White Mule Press ISBN: 9780996827751 Category : Cooking Languages : en Pages : 192
Book Description
Learn how to appreciate whisky like a connoisseur. Learn how distillation, chemistry and aging contribute to the final product. With science as the grounding, educating the palate via taste and smell provides further enjoyment. A Master Whisky course primer.
Author: Phillip Hills Publisher: Collins ISBN: 9780007147137 Category : Liquors Languages : en Pages : 0
Book Description
As with fine wines, there is a social cachet in being able to "appreciate" a good Scotch. But how exactly do you learn this skill? This illustrated book offers the reader detailed, structured tuition on how to develop his or her palate for whisky. Readers are taken on a detailed tour of how whisky is produced, what each of its constituents and each of the stages of its manufacture bring to the final product. With this grounding, they are then introduced to the various chemical processes at work during distillation and maturation that give each whisky its distinct characteristics. Using specific popular whiskies which readers are encouraged to have to hand as they work through the book, they are taught how to recognise what it is they are tasting and smelling, and how to describe this in the language of the experts. Armed with this knowledge, readers should ultimately be able to develop their own informed impressions of the whisky they drink, rather than receive them second-hand from books.
Author: Jim Murray Publisher: ISBN: 9781873162675 Category : Advertising Languages : en Pages : 0
Book Description
Connoisseurs of whisky regard the process of distilling and its eventual product as an art. This book offers a glimpse into another art form celebrating whisky - posters and showcards from the late Victorian and Edwardian periods, produced to advertise the range of whiskies available during that period.
Author: Robin Robinson Publisher: Union Square & Co. ISBN: 145493221X Category : Cooking Languages : en Pages : 506
Book Description
A must-read for aspiring connoisseurs, and a thorough refresher for seasoned whisky lovers.”—Whiskey Advocate Winner of the Gourmand Award in the Drink Education category (US). The definitive book on understanding and appreciating the exploding world of whiskey. Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.
Author: Hans Offringa Publisher: Artisan ISBN: 1579657850 Category : Cooking Languages : en Pages : 321
Book Description
A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.
Author: Heather Greene Publisher: Penguin ISBN: 0670016802 Category : Whiskey Languages : en Pages : 274
Book Description
Offers a basic primer on whiskey and whiskey drinking, looking at the characteristics of different types of whiskey, the distillation process, and appreciation tips.
Author: Tryfon Bampilis Publisher: Berghahn Books ISBN: 0857458787 Category : Social Science Languages : en Pages : 246
Book Description
In many contexts of Greek social life, Scotch whisky has coincidentally become a symbol of “Greekness,” national identity, modernity, and the middle class. This ethnographic study follows the social life of Scotch in Greece through three distinct trajectories in time and space in order to investigate how the meanings of the beverage are projected, negotiated, and acquired by various different networks. By examining the mediascapes of the Greek cultural industry, the Athenian nightlife and entertainment, and the North Aegean drinking habits, the study illustrates how Scotch became associated with modernity, popular music and culture, a lavish style, and an antidomestic masculine mentality.
Author: Graham Stewart Publisher: Elsevier ISBN: 0124046037 Category : Science Languages : en Pages : 444
Book Description
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail. Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner Includes a chapter on marketing and selling whisky Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
Author: Phillip Hills
Author: Phillip Hills
Author: Jim Murray
Author: Phillip Hills
Author: Robin Robinson
Author: Hans Offringa
Author: Heather Greene
Author: Tryfon Bampilis
Author: Graham Stewart
Author: Fred Minnick