Whiskey Distilled
A Populist Guide to the Water of Life
-
- ¥710
発行者による作品情報
In the populist tradition of Andrea Immer, New York City’s first female whiskey sommelier translates today’s hottest spirit for a new generation of imbibers
Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew 12 percent just last year. Sales are skyrocketing, and specialty bars are popping up around the country, from New York City to Chicago to Houston.
Yet whiskey drinkers—especially novices—are more confused than ever. Over the past decade, whiskey expert Heather Greene has been bombarded with thousands of questions, including: Can I have ice in my whiskey? Why is it sometimes spelled "whisky"? What makes bourbon different? As New York City’s first female whiskey sommelier, Greene introduces audiences to the spirit’s charms and challenges the boys' club sensibilities that have made whiskey seem inaccessible, with surprising new research that shows the crucial importance of "nosing" whiskey. Through lively tastings, speaking engagements, and classes such as the popular "Whiskey as an Aphrodisiac," Greene has been demystifying whiskey the way Andrea Immer did wine a decade ago.
In this lively and authoritative guide, Greene uses bright visuals, an easy-to-read format, and the familiar vocabulary of wine to teach readers about whiskey and encourage them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life—and including recipes for delicious cocktails by some of today’s most celebrated mixologists—Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.
PUBLISHERS WEEKLY
As director of the Whiskey School at the Flatiron Room in Manhattan, Greene educates novices and experts alike on the nuances of the tipple in all its forms bourbon, rye, scotch, and whiskey on a weekly basis. She shares her insights and experiences here in this rich and accessible study. Rather than opening with the intricacies of production (that comes later), Greene begins with a primer on appreciating and tasting whiskies, helping aficionados to understand as well as communicate what they like about certain brands and get a better understanding of what they're tasting. She also demystifies terms like "small batch" and explains all the information found on scotch and bourbon labels. Greene patiently guides readers through the spirit's many qualities, covering topics ranging from ordering etiquette and the quality of blended scotches ("very enjoyable at the right time and place"), to the sudden proliferation of white whiskies (it helps the smaller makers earn some money while the good stuff's aging). Rounded out with recipes for cocktail classics like the Manhattan and the whiskey sour, as well as new creations such as the Kilimanjaro (whiskey, bitters, ginger beer), this makes for informative reading likely to spike many a thirst.
