Paperback: 256 pages
Publisher: Storey Publishing, LLC (October 21, 2014)
Product Dimensions: 6.9 x 0.9 x 9.2 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review: 4.9 out of 5 stars See all reviews (151 customer reviews)
Best Sellers Rank: #13,400 in Books (See Top 100 in Books) #6 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Whiskey #19 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Spirits #29 in Books > Science & Math > Agricultural Sciences > Food Science
On the front cover of Lew Bryson's Tasting Whiskey, there's a quote from the whiskey writer Charles Cowdery: "I shouldn't say this is the only whiskey book you need, but it probably is." I don't know if I'd go so far, but I will say this much: this is the book you want and need if you're just starting out in whiskey.Bryson maps the major styles of whiskey, from bourbon to rye to Canadian, from Irish to Scotch to Japanese, and from craft to the various world whiskeys, from growing markets such as India and Taiwan. He describes what sets the various styles apart from one another; so, for example, he details the grains that are in each style, the barrels it's aged in, the climates and warehouses that hold it, and the length of time its aged.Scotch, for example, is made primarily or exclusively from malted barley; it's aged in used barrels (normally bourbon, but with some sherry and other wine casks tossed in for additional flavor); it ages in a cooler climate that enables longer aging; and it can age for up to 30 years or more without getting too woody.Bourbon, conversely, is made primarily from corn, with other grains in the mix to add accent flavors; it ages in new oak barrels that impart more woodiness than do scotch's used barrels; it ages in a warmer climate that ages it more rapidly than Scotland's cooler climate; and therefore, it usually reaches its peak at roughly 10-12 years.Each individual style is different, and Bryson masterfully explains how those differences affect the flavors of the finished product.Every whiskey drinker starts somewhere. I started with bourbon and moved to scotch and then rye and on to other styles.
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