Book TAST THE WHISKEY by Lew Bryson
Many factors contribute to the characteristic taste and aroma of the whiskey - the charred oak barrels, the cereal used, the particular distillation techniques, the complexities of blending and maybe even a touch of peat.
If you are fascinated by whiskey and all its nuances and varieties, you can travel with Lew Bryson through the great whiskey production regions, exploring the unique characteristics of each variety. Along the way you can perfect your taster skills, face the debate of drinking with water or smooth and have fun with some whiskey-based cocktails.
Thanks also to the support of the largest Italian association of whiskey enthusiasts, Whiskey Club Italia, which edited the translation and an original chapter on Italian whiskey, this book is the new reference manual for whiskey enthusiasts in Italy.
Among the topics covered:
The history of whiskey
Production: fermentation and distillation
maturation
Overcoming the wall and getting to work, The challenge of tasting
The tasting: drawing on experience
The map of whiskey styles
Scotch: as the world calls whiskey
Irish: single, double, triple
American: Bourbon, Tennessee, Rye
Canadian: blended, always
Japanese: the student becomes the teacher
The artisanal distilleries
Dilution: water, ice and cocktails
What to combine with whiskey?
Collect whiskey
Italy of whiskey