The Spirit of Rye is a celebration of rye’s dynamic qualities and the spirit’s exciting revival. Celebrate the many flavor profiles of rye whiskey, its distinguished history, and its contemporary revival with The Spirit of Rye. The resurgence in rye whiskey is unmistakable, as is evidenced in the number of distillers producing remarkably varied expressions, from the Whiskey Trail to Pennsylvania, Texas, and California. With tasting notes for over 300 expressions and interviews with master distillers, readers both familiar and new to the rich world of rye will find The Spirit of Rye to be a revelation.
Offers brief histories, ratings, and tasting notes for more than three hundred types of American whiskey, bourbon, and rye, including Knob Creek, Eagle Rare, Jim Beam, and Whistlepig.
An updated edition of Big Whiskey, the definitive guide to the American Whiskey Trail. Discover the storied history and renaissance of America’s premier whiskey region with this fully updated and revised definitive field guide. Devoted entirely to the quintessential American whiskeys of Kentucky and Tennessee, Big Whiskey takes you behind the scenes at distilleries throughout both states. Inside this book, you will find: Fascinating interviews with master distillers Profiles of over 100 distilleries, and tasting notes for hundreds of expressions Incredible histories and facts about North America’s most influential whiskey region Stunning original behind-the-scenes photography Whether you’re a seasoned connoisseur or are simply looking to discover the difference between bourbon and Tennessee whiskey, this expanded edition of Big Whiskey is your essential guide to America’s whiskey trails.
Introduction -- "Spiritous Liquors" -- Master of Mount Vernon -- "A Pretty Considerable Distillery" -- Big Whiskey -- Making George Washington's Whiskey -- George Washington on Alcohol -- the American Whiskey Trail -- Portfolio of Distillery Images -- Notes -- Index
A short history of rye whiskey's founding, floundering, and current flourishing in Pittsburgh. The book takes reader on a fun tour of the Whiskey Rebellion, the role of Pittsburgh robber barons in developing the rye industry, and the rebirth of craft distillery in the twentieth century. Includes an illustrated guide to making rye whiskey and recipes.
In The Impossible Collection of Whiskey, bestselling spirits writer Clay Risen unpacks the history of this storied drink, inviting the reader to tour some of the world’s most famed distilleries and their finest bottles. From the best Scotch of the Scottish Highlands to Kentucky’s finest Bourbon, Risen’s selection of 100 unparalleled whiskeys come from age-old makers as well as trailblazers of the craft distilling movement that has swept across the globe. Here are whiskeys selected not only for their exquisite flavor but also for rarity, age, flavor, and innovation. Bottles from countries with nascent whiskey markets, such as India and the Czech Republic, sit beside old American classics like Pappy Van Winkle and some of the rarest, most coveted bottles on the market. Risen marvels at bottles like Ireland’s Midleton Very Rare 45 Year Old, the oldest, most expensive Irish whiskey in the world. Together, these 100 bottles comprise a collection of whiskeys so exclusive that no one could ever assemble them all under one roof. A must-have for the library of any true whiskey connoisseur, The Impossible Collection of Whiskey is a carefully crafted homage to a liquor long revered as the “water of life.”
Brian Haara recounts the development of commercial laws that guided the United States from an often reckless laissez-faire mentality, through the growing pains of industrialization, past the overcorrection of Prohibition, and into its final state as a nation of laws.
What is going on with rye whiskey? Suddenly both experienced and new whiskey lovers are turning to rye as their primary object of interest. And just as suddenly the market is flooded with new offerings of this "old fashioned" spirit--the growth from just a dozen brands 15 years ago to more than 225 today is unprecedented. Author and spirits expert Clay Risen now offers a road map to the phenomena of rye. A detailed introduction includes a history of rye, how it's distilled, aged, and earns its distinguishing qualities. Sections include info on how to start collecting rye, read a whiskey label, and how to have a whiskey tasting. Extensive rye whiskey accounts are organized alphabetically by distillery and brand and each of more than 225 expressions include a color photo of the bottle, info on proof, age, average price, tasting notes (nose, palate, finish), and is rated on a four-star scale. The author with a group of expert tasters "blind tasted" each and every one--a first for a spirits book of this scale. The result is a groundbreakingly innovative and invaluable asset for the whiskey lover navigating the world of American rye.
Discover the secrets of whiskey's aromas and flavors, the stories behind great distilleries, and expert tasting notes in this updated edition originated by one of the most highly respected commentators in the whiskey world, Michael Jackson. From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, to whiskey cocktails, to pairing whiskey with food. In addition to a refreshed design, this updated edition includes the recent names in whiskey today, a new section devoted to American craft distilleries, and the addition of new distilleries from across Europe, Africa, Asia, and Australia.
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.
