By Dave Waddell
Unravelling the mysteries of whisky, this eminently approachable and stress-free advisor grants a operating wisdom of this magical drink in all its facets. Dave Waddell issues the reader towards the superior whiskies available in the market - even if Scotch mixture, American bourbon, Irish triple distilled or jap unmarried malt - outlining the heritage at the back of what is going into each one glass in addition to revealing tips on how to get the main from each sip. Whisky's complicated but attention-grabbing distilling and mixing procedures and the most important changes among the foremost kinds are coated intimately, whereas alongside the way in which an excellent few myths are debunked, together with the concept whisky needs to be taken neat. In turns either authoritative and beneficiant, Whisky is key analyzing for either the newcomer and devoted fanatic alike.
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Additional info for The Knowledge: Whisky
The idea had been that we would taste beneath the lights, but it was April, the tail end of the season, and it was cloudy. We drank indoors. No matter. The Dalmore Aurora didn’t need a light show. It was quite a revelation – in its own right. Apart from being amazed that it tasted nothing like I remembered whisky tasting, I was perplexed by the fact that it was spicy, and tasted of caramel. I couldn’t care less that it was just one of 200 bottles in the world – or that each went for £3000 a pop.
Some of the new batches may be different, but not so much as to threaten the final taste, and these you portion off among the batches deemed ready. Only then do you mix the whole lot together. The result: an unfeasibly large curry that tastes, you tell your guests, exactly the same as the unfeasibly large curry they all so enjoyed last week. THE HEGEMONY OF THE BRAND As with your mythical curry, so the same of all whiskies, except of course those bottles whose contents are sourced exclusively from a single cask.
All impart their own specific flavours. As well as sourcing different types of grain, a growing number of distillers swear by individual varieties, arguing for flavour over yield. When mixed, and at different ratios, the grains create new flavours. The different mashbills used in the making of bourbon are a perfect example of this. A bourbon mashbill consists of a majority portion of corn, a percentage of normally rye and about 10% malted barley. In some bourbons, the rye is substituted for wheat.