Malt Whisky

by Charles Maclean (Author)

• Used

  Hardcover
  2002

  $5.32

  This fully revised and updated edition of the whisky manual is divided into five sections. Firstly it explores the history of malt whisky and what it might have tasted like in the past. Then it looks at how the whisky is made and the contribution made by each ingredient and stage in the process to the flavour of the malt product. It examines how to best appreciate and evaluate the subtleties and how to describe the aroma and flavour of whisky. The fourth section looks at the contribution made by geography to the style and character of individual malts, and the fifth section is a directory, giving a brief account of all the malt whisky distilleries operating in Scotland since World War II, with tasting notes for their products wherever possible. Appendices provide a guide to buying whisky, including details of the leading independent bottlers, a guide to collecting whisky, details of some of the world's leading whisky clubs and websites, a list of the distilleries that welcome visitors and a substantial bibliography.

• Used

  Paperback
  2006

  $5.82

  Fully updated and revised, Malt Whisky is aimed at those who already enjoy malt but who want to know more. Divided into five sections, the book combines practical details with history and debate. The author explores malt's development, its production today, and what makes each whisky unique. He also explains how to get the most out of tasting malt whisky, and he profiles every key distillery for those wanting a quick but expert recommendation. Appendices enhance the book by providing a guide to buying and collecting whisky; including details of the world's leading whisky clubs, websites and independent bottlers.

• Used

  Hardcover
  1997

  $3.25

  The book is divided into five sections. First the history of malt is explored, from the earliest days of distilling to today's sophisticated marketing-driven approach. Next the author looks in detail at how whisky is made, the role of each ingredient and process, and the effect of variations of these on the final taste of the whisky in the glass. This is followed by the chapter on whisky appreciation, including how to taste and evaluate, the language of tasting and how to serve. The whisky regions are then explored, from the wind-swept shores of Islay and Orkney to the sheltered green valleys of the Highlands and Lowlands. Why did whisky distilling develop in these regions and what are the stylistic differences between the malts from each? The author reveals all.