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The Philosophy of Whisky
Another addition to the Philosophies series focusing on food & drink, following on from The Philosophy of Beer and The Philosophy of Cheese. The book covers whisky culture from across the globe (from Scotland to Japan). Author Billy Abbot has been a judge at the World Drinks Awards (as the Beer & Whisky judge) and International Wine and Spirits Competition.
The true pioneer of civilization is not the newspaper, not religion, not the railroad but Whiskey! – Mark Twain
From illicit distillation to worldwide export, whisky has a powerful and multi-faceted history. Writers including Robert Burns, James Joyce and Haruki Murakami have all mused on it, and there are strong opinions on every aspect, even down to how the word itself should be spelled.
A staple of the classic cocktail, whisky is at the heart of diverse cultures around the globe, both in the established whisky traditions of Scotland and Ireland and in newer practices, such as the first Swedish malt whisky distillery, Mackmyra, opened in 1999. This book will take you to whisky landmarks all over the world, including the record-breaking Karuizawa distillery in Japan and Kavalan, the distillery that put Taiwanese whisky on the map.
Get to grips with the four key ingredients – grain, wood, yeast and time – then learn how to taste whisky like a pro, from glassware to cocktails, and become a part of the international whisky family.
Publication date: 14/10/21
Author: Billy Abbott
Brand: British Library Publishing
Number of pages: 112 pages, with 20+ mono illustrations
Dimensions: 200 x 130 mm
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