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This book on single malt whisky makes an excellent guide for all whisky drinkers, from the novice to the connoisseur. Single malt whisky is the fastest expanding sector of the booming whisky market. Over half of Scotland’s whisky distilleries are open to visitors and visitor numbers reached record numbers of over 1.7 million in 2016. Whisky Classified has revolutionized our appreciation of single malt whisky. David Wishart cuts through the confusing jargon often used to describe single malts and replaces it with an objective and easily applied guide to taste using his easy to understand system of flavour profiles. He identifies twelve dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. In this fully revised and updated edition, David Wishart has included all new UK and Irish producers of single malt whisky. The author has also updated the taste profiles for each selected malt to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, and the author also explains how to organize a whisky tasting.
WHISKY is not only the world's most consistently successful and popular drink, it is also one of the oldest, having been around in one form or another since the first millennium. However, documentary records only commence in Scotland in 1494 when it was distilled as a spirit known as aqua vitae. Its growth since then has been better detailed and a complete lexicon has developed in line with whisky's increasing sophistication and worldwide popularity. The A to Z of Whisky is designed for whisky enthusiasts, lovers of Scotland, academics, journalists, amateur historians, broadcasters and researchers who need to have all the relevant facts and references about whisky close to hand. The entries cover every possible aspect of the spirit (including the American, Canadian and Irish derivatives) from aftershots to zymurgy, and include those curious terms which often crop up in the world of whisky, such as:viscimetry 'Viscimation is what happens when two liquids of different viscosity mix, creating eddies and visible threads or ribbons. These are referred to as viscimetric whorls ... The most commonly observed instance of viscimetry is where water is added to spirituous alcohol, especially whisky, where the colour makes the effect more observable. Since time immemorial, whisky-drinkers have referred to the phenomenon as "awakening the serpent".' (MacLean, MMoW) In Whisky Magazine, Issue 56, July 2006, Dave Broom writes of Ichiro's Malt 1988 King of Diamonds, 'This has classic Japanese finesse (and excellent viscimetry). Great whisky is about balance and this has it ... in diamonds, not spades.' But this is no dry, didactic reference tome. It is crammed full of anecdote, aside and comment, a great deal of it tongue-in-cheek. This makes using the A-Z of Whisky both an informative and entertaining task. 'I cannot recommend it too highly,' Charles MacLean, whisky writer and author of the Mitchell Beazley Pocket Whisky Book.
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.
Fourth edition, fully revised and updated. 101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 'best' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic selection of old favourites, stellar newcomers and mystifyingly unknown drams that simply have to be drunk. The book decodes the marketing hype and gets straight to the point; whether from Canada, India, America, Sweden, Ireland, Japan or the hills, glens and islands of Scotland, here are the 101 whiskies that you really want. Try them before you die - Slainte!
Revised and updated in 2013, 101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 'best' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education. Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic selection of old favourites, stellar newcomers and mystifyingly unknown drams that simply have to be drunk. The book decodes the marketing hype and gets straight to the point; whether from India, America, Sweden, Ireland, Japan or the hills, glens and islands of Scotland, here are the 101 whiskies that you really want. Try them before you die - Slainte!
A refreshing way to classify the most popular drink in the world. Over 90 different teas from around the world are classified. Includes 'character' and 'brewing tips' for every classified tea. Covers old and new teas: black, green, yellow and even white teas. A refreshingly new way to understand and classify tea for all tea lovers. Over 90 teas from around the world are classified, including black, green, yellow and even white teas. The 'character' and 'Brewing Tips' are provided for every classified tea. Written by one of the world's leading experts on the subject, the book covers teas from across Asia (including China, Japan, India, Sri Lanka and Indonesia and Taiwan) through to North America and a range of African countries. Richly illustrated throughout with images of tea history, tea ceremonies and the different tea leaves and brews. The book comes in the bestselling format of Whisky Classified. Of course no book on tea would be complete without details on leaf grades, tea blends and perfect brewing, and the authors provide details on all of these to ensure all tea lovers enjoy their perfect 'cuppa'.
This book takes the language of whisky as seriously as whisky drinking. There's much to savour and enjoy in the astonishingly rich vocabulary of distilling and tasting explored here, and the book offers international hospitality to the language of whisky, whether the terms come from Scotland, Ireland, England, Wales, the United States, England or Japan.

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