Description
Book SynopsisThe 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.
Trade ReviewThis book is an educational journey through the fascinating worlds of whiskey and flavor. Rob Arnold is well versed in the art and science of whiskey making and shares his wealth of wisdom with the reader in this brilliant book. He helps us understand the connection between the land and the spirit in our glass, shining his inquisitive spotlight on the distillers, grain farmers, and cultivators who are changing the way whiskey is made. If you want to delve beyond the glass into the mind-blowing worlds of flavor and terroir, this book is a must. -- Rob Allanson, editor at large * Whisky Magazine *
For years, we’ve argued as to whether terroir exists in whiskey. Rob Arnold makes the best argument yet, and this book is a must-read for every whiskey geek in the world. -- Fred Minnick, author of
Bourbon: The Rise, Fall, and Rebirth of an American WhiskeyA fascinating look at whiskey and the manner in which it is made, written in a knowledgeable but friendly tone that welcomes newcomers as well as whiskey aficionados. -- Jeff Fleischer * Foreword *
A fantastic debut for a writer whose storytelling talents are proportionate to his distilling skills. -- Rob Theakston * Drink Hacker *
Arnold smartly and capably writes for the distiller, educated taster and novice alike, breaking issues into lay language as necessary (even using Bugs Bunny, Daffy Duck and the Tasmanian Devil to explain). Arnold provides specifics for the reader to taste along with him, resulting in a full sensory educational experience. * Shelf Awareness *
With standout information that’s both broad and deep,
The Terroir of Whiskey considers bourbon, rye, and other popular whiskeys from all angles. * Foreword Reviews *
Table of ContentsIntroduction
Part I: Fashioning Flavor, Tasting Terroir1. A Farm in Texas
2. The Production and Perception of Flavor
3. The Chemistry of Flavor
4. The Wine Terroir Tasting
5. Wine Country
6. The Evolutionary Role of Terroir
7. The Rise of Commodities
Part II: A Roadmap to Terroir8. A Texas Tic-Tac-Toe
9. The Chemistry of Terroir
10. The Roadmap
11. Overlaying the Maps
Part III: Following the Map12. Whiskey in the Big Apple
13. The Trilogy of Farming
14. My Old Kentucky Home
15. Corn, Wheat, and Rye Among the Bluegrass
16. Across the Pond and Through the Hills
17. TĒIREOIR
18. Cultivating Flavor on the Farms of Éire
19. At Last, a Sip
20. The Church of Scotch Whisky
Conclusion
Appendix 1: Whiskey Terroir Tasting Guide
Appendix 2: Key to the Roadmap: Sources for Chapter 10
Appendix 3: Key to the Roadmap: Sources for Chapter 11
Appendix 4: Key to the Roadmap: Sources for Chapter 17
Notes
Index
