Drink More Whiskey: Everything You Need to Know About Your New Favorite Drink!

Drink More Whiskey: Everything You Need to Know About Your New Favorite Drink!

Daniel Yaffe

Language: English

Pages: 176

ISBN: 1452109745

Format: PDF / Kindle (mobi) / ePub


This smart guide to whiskey introduces a new generation of would-be connoisseurs to the hottest new-again spirit. And with upstart distillers reviving varieties like white dog (moonshine to prohibition-era folks), now is the best time to start learning about it. Drink More Whiskey is the reference for those want to discover the provenance, styles, differences in quality, and ideal uses of whiskey in a fresh, fun-to-read format. In addition, more than 20 recipes are sprinkled throughout, from classics like the Old Fashioned to thoroughly modern tipples like the Manchester (made from single malt Scotch whisky and fresh herbs), so readers can take their learning from book to glass.

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Metaphysical center of the bourbon world even though no bourbon is actually made within the county limits. In fact, bourbon can be made anywhere on American soil; a bourbon made in Honolulu would have the same seal of approval as one made in Bardstown, Kentucky. Legend has it that the name bourbon stuck because Americans were brownnosing the French (to whom they were shipping loads of whiskey in French-owned New Orleans). Bourbon, named after a gallant ruling family in France, was a word that the.

Taste. Relationships of the companies in Japan affect the manner in which whiskies are made, mixed, and blended. Of the working distilleries in the country, five are owned by the trio of large alcohol companies, Suntory, NIKKA (owned by Asahi), and KIRIN. Whereas Scottish distilleries often send barrels off to blending houses, independent bottling companies, and even other distilleries, Japanese whisky makers rarely trade whisky. A Scotch blend might have whisky from more than forty different.

Capone. During Prohibition, unaged whiskey was cheap, fast, and easy to get around (which is why it’s also called white lightning). Instead of storing the freshly distilled booze in oak barrels and watching it age to become a proper whiskey, bootleggers bottled it right away and sold it for a slick buck, before the feds knew what was happening. With desperation for a buzz in the air, distillers didn’t care much about the quality and imbibers didn’t have high expectations for its taste. As a.

Oak. They are great to throw into cocktails as a tasty replacement for vodka, or to lighten up drinks that would usually be made with aged whiskey. WHITE LIES The naming of white dog is a ridiculous marathon of hurdles that falls into the labyrinth of regulations surrounding the marketing of alcohol. As the rule book goes, to be a white “whiskey,” the liquid has to touch some sort of oak barrel, if ever so briefly. Many companies that are now selling white whiskey run the liquid through.

Whiskies have a sweet white cornbread flavor. If it’s rye, you’ll taste the spicy, drier notes (think rye bread; it’s the same grain), and barley will give it a rounder, malty flavor. And yes, Whoppers candies and malt ball chocolates have some of that very same malted barley in them. Wheat-based white dog tends to have a subtle sweetness, and an oat-based spirit will remind you a bit of—you guessed it—oatmeal. It’s a fantastic diving board from which to leap straight into understanding whiskies.

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