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The Terroir of Whiskey - A Distiller's Journey Into the Flavor of Place (Paperback)
Loot Price: R465
Discovery Miles 4 650
You Save: R71
(13%)
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The Terroir of Whiskey - A Distiller's Journey Into the Flavor of Place (Paperback)
Series: Arts and Traditions of the Table: Perspectives on Culinary History
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List price R536
Loot Price R465
Discovery Miles 4 650
You Save R71 (13%)
Expected to ship within 10 - 15 working days
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Look at the back label of a bottle of wine and you may well see a
reference to its terroir, the total local environment of the
vineyard that grew the grapes, from its soil to the climate.
Winemakers universally accept that where a grape is grown
influences its chemistry, which in turn changes the flavor of the
wine. A detailed system has codified the idea that place matters to
wine. So why don't we feel the same way about whiskey? In this
book, the master distiller Rob Arnold reveals how innovative
whiskey producers are recapturing a sense of place to create
distinctive, nuanced flavors. He takes readers on a world tour of
whiskey and the science of flavor, stopping along the way at
distilleries in Kentucky, New York, Texas, Ireland, and Scotland.
Arnold puts the spotlight on a new generation of distillers, plant
breeders, and local farmers who are bringing back long-forgotten
grain flavors and creating new ones in pursuit of terroir. In the
twentieth century, we inadvertently bred distinctive tastes out of
grains in favor of high yields-but today's artisans have teamed up
to remove themselves from the commodity grain system, resurrect
heirloom cereals, bring new varieties to life, and recapture the
flavors of specific local ingredients. The Terroir of Whiskey makes
the scientific and cultural cases that terroir is as important in
whiskey as it is in wine.
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