Tasting Whiskey: An Insider’s Guide to the Unique Pleasures of the World’s Finest Spirits
Lew Bryson, managing editor of Whiskey Advocate, has been working in the world of whiskeys for twenty years. It would take an expert with this kind of experience to write such a comprehensive and knowledgeable tome as this one. Just a glimpse of the table of contents will give readers a taste of the breadth and depth of coverage for whiskeys made in North America, Scotland, Ireland, and Japan. Bryson covers the history, as much as is known, of this great drink and even explains the two spellings – whiskey and whisky. Because one really needs to understand the process to be knowledgeable, he explains fermentation and distillation including what grains are used, then goes on to tell all about the aging process. Even the placement of the barrels during the aging process affects the flavor. This is all surprisingly fascinating. Tasting whiskey is a complex process that really requires training. The discussion of “The Wall” is intriguing. All this leads up to an encyclopedic coverage of Scotch, Irish, Bourbon, Rye, Canadian, Japanese, and craft whiskeys. Cocktails, what goes well with which whiskeys, and a good glossary polish things off. This book is a must have for whiskey connoisseurs.
Chris Hayden has been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.
|Author||Lew Bryson, David Wondrich, Foreword|
|Page Count||256 pages|
|Publisher||Storey Publishing LLC|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|