Need a helping hand when selecting the perfect dram for Burns Night? Turn to our whisky experts Charles MacLean and Blair Bowman for guidance.
The ever-expanding world of whisky can be a daunting one, with a deluge of new brands, distilleries and literature on the subject making it all but impossible for the amateur whisky drinker to find their feet in the industry. Blair Bowman provides a compact and accessible, easy-to-use guide to help budding whisky enthusiasts on their way. Uniquely, The Pocket Guide to Whisky explores every kind of whisky, from the well known Scottish giants of Glenlivet, to the exotic Japanese Hibiki, and includes the ever growing and hotly debated blended whiskies too! This little volume from Blair will tell you everything you need to know, from what to look for in whisky and what to avoid, to getting the best value for money to the perfect accompaniments to your dram and the ideal whisky for every occasion. Whether you are a novice or an expert, this guide enables whisky lovers to find out more about the brands they already like and to make informed choices as they explore further.
Charlie MacLean is the world authority on whisky. You won’t go wrong with his guidance. Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the years? The flavour of Scotch whisky is as much influenced by history, craft and tradition as it is by science. Whiskypedia explores these influences. Introductory sections provide an historical overview, and an explanation of the contribution made by each stage of the production process. Each entry provides a brief account of the distillery’s history and curiosities, lists the bottlings which are currently available, details how the whisky is made, and explores the flavour and character of each make. Charles MacLean has spent thirty years researching, writing and lecturing about Scotch whisky. Whiskypedia is the result of deep immersion in its subject. It will guide, entertain and inform you – novice and expert alike.