Buch, Englisch, 368 Seiten, Print PDF, Format (B × H): 152 mm x 244 mm, Gewicht: 640 g
Reihe: Arts and Traditions of the Table: Perspectives on Culinary History
A Distiller's Journey Into the Flavor of Place
Buch, Englisch, 368 Seiten, Print PDF, Format (B × H): 152 mm x 244 mm, Gewicht: 640 g
Reihe: Arts and Traditions of the Table: Perspectives on Culinary History
ISBN: 978-0-231-19458-7
Verlag: Deg Press
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 agronomic 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.