Whisk(e)y | 9780789203830 | Text by Stefan Gabányi / Illustrations by Günter Mattei

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Jack Daniels Old No. 7: Tennessee sour mash from the Jack Daniel Distillery, Lynchburg, from Brown-Forman. One of the very great brands in the world of spirits and truly a very good whiskey.

Speyside: Scottish wisky region. The Speyside lies in the Northeast Highlands and is considered the center of Scottish whisky production. There are more distilleries around the towns of Elgin, Rothes, Keith, and Dufftown than anywhere else in Scotland, among them such great names as Glanfarclas, Glenlivet, Macallan, and many more. Speyside malts are often described as elegant and complex, but in fact the whiskies produced here are so varied that there is really no uniformity to their styles.

Malt whisky: The distillate of fermented barley malt. Scotlands oldest whisky variety is now generally considered the most perfect and varied form of whisk(e)y in the world. The taste of malt whisky is essentially determined by malt sugar and by the smoke employed in the malts preparation. Traditionally, the entire production process takes place in a single distillery, and each distillery places particular emphasis on the use of its own spring water. The quality of water greatly influences the taste and character of a whisk(e)y. Today a number of barley varieties are used, most of them from Scotland.

Teachers: Blended Scotch from Wm Teacher & Sons, a subsidiary of Allied Distillers (Allied Domecq). One of the great old brands in the blended Scotch business. The ubiquitous standard version, Teachers Highland Cream, has been on the market since 1884 and is still one of the most popular Scotches in the world. It is known for its high malt content of at least 45 percent--as much as 60 percent in periods of overproduction. In addition there is a 12-year-old De Luxe called Teachers Royal Highland. The base malts are Ardmore and The Glendronach. William Teacher (1811-76) was one of the pioneers of blended whisky and a successful bar owner. He had 18 ”dram shops” in Glasgow, small pubs in which he sold his whiskies (and in which smoking was prohibited). His descendants built the Ardmore distillery and ran the firm until it was taken over by Allied in 1976.

Whisk(e)y

Text by Stefan Gabányi / Illustrations by Günter Mattei
Size: 5 x 6 3/4"
Cloth, 368 pages
560 two-color illustrations
Published 1997
ISBN: 978-0-7892-0383-0
In Stock
Available
$24.95

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Featuring more than 1,000 entries, hundreds of illustrations and an impressively detailed text, this is the ultimate handbook for whisk(e)y lovers.

-- A Book-of-the-Month Selection

"With more than 1,000 entries on everything from individual brands to history of single-malt scotch, Whisk(e)y will appeal to aficionados and novices alike." -- Amazon.com

The traditional whisk(e)y-producing nations are Scotland and Canada, where the spelling is "whisky," and Ireland and the United States, where it is spelled "whiskey." Featuring more than 1,000 entries covering every conceivable topic on whisk(e)ys from around the world, Whisk(e)y is the comprehensive handbook for the whisk(e)y aficionado and novice alike.

Stefan Gabányis fascinating text presents information alphabetically by subject, including both the traditional and new whisk(e)y-producing regions of the world, different types of whisk(e)y, production methods, distillers, bottlers, parent companies, and individual brands-from single malts and classic blends to increasingly popular single-barrel bourbons.

The intriguing history of whisk(e)y is woven throughout, as is the most up-to-date information, including the most recent developments in the industry and a complete listing of brands and companies by country. With so much information, and more than 500 charming illustrations by Günter Mattei, this handsome volume is a must-have for all whisk(e)y lovers.

Born in Munich in 1957, Stefan Gabányi studied cultural anthropology. For many years he has worked at Schumanns Bar, the most famous cocktail bar in Germany.

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