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Author: Joseph Fleischman Publisher: Read Books Ltd ISBN: 1446549836 Category : Cooking Languages : en Pages : 17
Book Description
A guide to blending whisky that will greatly appeal to all home distiller and lovers of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
Author: Joseph Fleischman Publisher: Read Books Ltd ISBN: 1446549836 Category : Cooking Languages : en Pages : 17
Book Description
A guide to blending whisky that will greatly appeal to all home distiller and lovers of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
Author: Joseph Fleischman Publisher: ISBN: 1446533921 Category : Cooking Languages : en Pages : 26
Book Description
A guide to blending whisky that will greatly appeal to all home distiller and lovers of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.
Author: Dave Broom Publisher: Mitchell Beazley ISBN: 1845338669 Category : Cooking Languages : en Pages : 502
Book Description
This highly accessible and enjoyable guide is full of practical and fascinating information about how to enjoy whisky. All whisky styles are covered, including (just whisper it) blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', world-renowned expert Dave Broom explores flavour camps - how to understand a style of whisky - and moves on to provide extensive tasting notes of the major brands, demonstrating whisky's extraordinary diversity. In 'How to Drink', he sets out how to enjoy whisky in myriad ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. He even looks at pairing whisky and food. Whisky: The Manual is a spirited, entertaining and no-nonsense guide, dispelling the mysteries of whisky and unlocking a whole host of exciting possibilities for this magical drink.
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: Alfred Barnard Publisher: Aaron Barker Publishing ISBN: 0615850286 Category : Cooking Languages : en Pages : 1297
Book Description
In 1885, Alfred Barnard was charged with the task of visiting and reporting on every active Whisky distillery throughout Scotland, Ireland and England. It took him two exhaustive years. In this book you will see the distilleries through his eyes. His detailed descriptions of every step in the distilling process is work that remains unparalleled to this day. But that's only part of the story. As he and his companions traveled the countryside, he fell in love with Scotland and all its grandeur as well as the lush landscapes of Ireland. As you read through this book - presented as an ebook for the very first time - you'll fall in love, as well. Part technical document and part travelogue, you're almost getting two books in one intertwined volume. Granted, this text lacks the visual beauty and splendor of the fine print editions, but the words stand up on their own and will transport you to a Victorian adventure that was, is and always will be one of a kind. This edition does not contain the additional writings of Alfred Barnard that are found in recent print editions, just the text of his original book. There are two additional chapters from his writings giving added detail for Glenglassaugh and Glenfarclas.
Author: F. Paul Pacult Publisher: John Wiley & Sons ISBN: 1118045831 Category : Business & Economics Languages : en Pages : 312
Book Description
A Double Scotch tells the intertwined success stories of Chivas Regal and The Glenlivet—two Scotch whisky brands recognized the world-over for their unparalleled quality. Founded by Scottish grocers from Aberdeen, Chivas Regal stands as the world’s most popular prestige blended Scotch. First distilled by a pistol-packing Highlander, The Glenlivet is today the top-selling single-malt Scotch in America. F. Paul Pacult explores these two iconic spirits and tells the remarkable story of the two families who endured numerous hardships to build their brands. A business book that goes down easy, A Double Scotch tells the story of the world’s favorite whiskies, and the story of the nation and families that made them so.
Author: Fred Minnick Publisher: Potomac Books, Inc. ISBN: 1612345646 Category : Cooking Languages : en Pages : 237
Book Description
Shortly after graduating from University of Glasgow in 1934, Elizabeth “Bessie” Williamson began working as a temporary secretary at the Laphroaig Distillery on the Scottish island Islay. Williamson quickly found herself joining the boys in the tasting room, studying the distillation process, and winning them over with her knowledge of Scottish whisky. After the owner of Laphroaig passed away, Williamson took over the prestigious company and became the American spokesperson for the entire Scotch whisky industry. Impressing clients and showing her passion as the Scotch Whisky Association’s trade ambassador, she soon gained fame within the industry, becoming known as the greatest female distiller. Whiskey Women tells the tales of women who have created this industry, from Mesopotamia’s first beer brewers and distillers to America’s rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned significant shares in spirits companies. Williamson’s story is one of many among the influential women who changed the Scotch whisky industry as well as influenced the American bourbon whiskey and Irish whiskey markets. Until now their stories have remained untold.
Author: Rob Arnold Publisher: Columbia University Press ISBN: 0231550898 Category : Cooking Languages : en Pages : 213
Book Description
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.
Author: Joseph Fleischman
Author: Joseph Fleischman
Author: Joseph Fleischman
Author: Dave Broom
Author: Graham Stewart
Author: Alfred Barnard
Author: F. Paul Pacult
Author: John D. Lamond
Author: Fred Minnick
Author: Richard Paterson
Author: Rob Arnold