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ISBN: 0007147139 / ISBN-13: 9780007147137

Appreciating Whisky

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As with fine wines, there is a social cachet in being able to "appreciate" a good Scotch. But how exactly do you learn this skill? This illustrated ... Show synopsis

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  • Appreciating Whisky (HarperCollins (UK)) – Trade paperback (2002)
    by Phillip Hills

    Appreciating Whisky

    Trade paperback, HarperCollins (UK)
    2002
    English
    192 pages

    ISBN: 0007147139
    ISBN-13: 9780007147137

    As with fine wines, there is a social cachet in being able to "appreciate" a good Scotch. But how exactly do you learn this skill? This illustrated book offers the reader detailed, structured tuition on how to develop his or her palate for whisky. Readers are taken on a detailed tour of how whisky is produced, what each of its constituents and each of the stages of its manufacture bring to the final product. With this grounding, they are then introduced to the various chemical processes at work during distillation and ... Show more

  • 1. Trade paperback, HarperCollins (UK), 2002

    $138.50

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    Description: Good Condition. Reasonable wear. Still very usable. Clean, mark...

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  • 2. Trade paperback, HarperCollins (UK), 2002

    $173.21

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    Description: Good. 0007147139 UK BASED SELLER SHIPS DAILY ALL OVERSEAS...

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  • 3. Trade paperback, HarperCollins (UK), 2002

    $309.82

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  • 4. Trade paperback, HarperCollins (UK), 2002

    $309.82

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    Description: New. Great customer service. You will be happy!

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Reviews of Appreciating Whisky

Overall customer rating: 5.000
jlondon75

The best introductory text to date...

by jlondon75 on Apr 8, 2007

The book does exactly what it sets out to do - introduce readers to the appreciation of whisky - and provides a real education in the process. The chemistry and whisky production aspects are elucidated in an engaging and clear style, with tidbits that leave the reader with the distinct impression, sometimes made quite explicit by the author, that they are being informed of something ignored by other whisky books and lightly suppressed by the industry. His approach is at times iconoclastic, perhaps even contentious, as when he blithely explains why whiskies are generally at their peak at around 10 to 15 years of age and that people who spend large sums on older whiskies likely don't have any idea what they are talking about. Throughout he is happy to reveal trade "secrets" (many of which were unknown to me, and I have read dozens of mainstream books on this subject over the years) and never flinches from unmasking some bit of mystique or marketing as mere hokum (I learned a thing or two from this material as well). His approach to the flavor profiles of whisky is, like many of the other books out there, a tad complicated on first glance - but hang in there for a couple of pages, because his is actually much clearer and more useful than most. Sadly, this book is currently hard to find at all, much less at a decent price. One to keep an eye out for in used book shops, as it is the best introductory text on whisky to date, with a wonderfully refreshing tell-it-like-it-is approach.

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