Synopses & Reviews
Cutting through the confusing jargon often used to describe single malts, this book, now fully updated, replaces it with an objective and easily applied guide to taste using a new flavor profile Rigorously researched with the cooperation of the whisky industry, this classification of single malt whiskies by flavor has been totally revised and updated to include all the newest single malts from the UK and Ireland. The author has identified 12 dimensions to the aroma and taste of a single malt whisky: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, and floral. For this edition, the author has also updated the taste profiles for each selected malt and reviewed previous entries to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes, and his flavor profiles according to this innovative classification. The history of whisky-making and production methods are clearly explained, as is how to organize a whisky tasting.
"This tabulated data provides the connoisseur with guidance in selecting a whisky by comparing a favorite's profile with the profile of an unknown. Each distillery's product also gets an entry covering its history and a longer, more vivid prose description of the whisky's flavor merits." —Booklist
About the Author
is a statistician who has published the technical aspects of this book in international journals and presented it widely at scientific conferences, seminars, and whisky festivals.