Whiskypedia: A Compendium of Scottish Whisky

by Charles MacLean, John MacPherson (Photographer)

Overview

Individual distilleries give their whiskies unique characteristics. These characteristics do not arise magically (as was once thought), nor are they the result solely of the region (as is still thought, by some). They have their roots in the craft and custom of the distillery and of the district in which it is located, but the key influences upon flavor are the distilling equipment itself, how it is operated, and how the spirit is matured. For the first time, Whiskypedia explores the flavor and character of every malt whisky distilled in Scotland with reference to how it is made. Introductory sections explain the contribution made by each stage of production and maturation, to elucidate the detailed notes about how malt whisky is made at each distillery. The distillery entries also provide historical notes and quirky facts. Malt whisky is the quintessential “spirit of place,” and this element of the story has been captured by John MacPherson's camera in specially commissioned images which compliment the text.

Product Details

ISBN-13:	9781620879047
Publisher:	Skyhorse
Publication date:	11/13/2012
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	352
File size:	12 MB
Note:	This product may take a few minutes to download.

About the Author

Charles MacLean has spent almost thirty years researching, writing, and lecturing about Scotch whisky. Whiskypedia is the result of his deep immersion in the craft. He lives near Edinburgh, Scotland.

Table of Contents

Foreword 7

Historical Overview 9

Understanding the Label 20

A Taxonomy of Scotch 22

Regional Differences 23

Key to Entries 27

Gazetteer of Distilleries 39

Who Owns Whom? 327

Top Ten Single Malts 2007 333

World Consumption of Bottled Malt Whisky 2000-2007 334

Major Consumers of Bottled Malt Whisky 2007 335

Leading Independent Bottlers 337

Sources and Acknowledgements 347

Charles MacLean 351

Editorial Reviews

“Charles MacLean is a world authority on malt whisky.”—Daily Telegraph

“The untimely death of beer and spirits writer Michael Jackson in 2007 makes the eminent MacLean’s work more important than ever. Serious drinkers—this is not a book for beginners—can ask for no better guide.” —Keir Graff, Booklist

From the Publisher

Whisky’s finest guru.

The Sunday Times

MacLean, who won a James Beard Award for Scotch Whisky: A Liquid History
(2003), here provides an A–Z guide to Scotland’s most famous export,
after golf. Noting in his introduction that differences in flavor are less the result of distilleries’ locations, as is usually thought, than of tradition, technique, and market concerns, he provides information about materials, equipment, and procedures for aficionados curious to make such comparisons. But the heart of these entries lies in the
“historical notes” and “curiosities,” where the author’s research and enthusiasm are clearly evident. Buyers and collectors will find the list of “expressions” (commonly available bottlings) useful, while many users will jump straight to the informed, richly descriptive tasting notes (Dalmore smells “rich and sherried, with sweet malt, fruit cake,
orange peel and marzipan.”) As Scotch’s popularity grows, its world changes surprisingly fast, and updated information is crucial. The untimely death of beer and spirits writer Michael Jackson in 2007 makes the eminent MacLean’s work more important than ever. Serious drinkers—this is not a book for beginners—can ask for no better guide.

Keir Graff - Booklist

The untimely death of beer and spirits writer Michael Jackson in 2007 makes the eminent MacLean’s work more important than ever. Serious drinkers—this is not a book for beginners—can ask for no better guide.

Booklist

MacLean, who won a James Beard Award for Scotch Whisky: A Liquid History (2003), here provides an A–Z guide to Scotland’s most famous export, after golf. Noting in his introduction that differences in flavor are less the result of distilleries’ locations, as is usually thought, than of tradition, technique, and market concerns, he provides information about materials, equipment, and procedures for aficionados curious to make such comparisons. But the heart of these entries lies in the "historical notes" and "curiosities," where the author’s research and enthusiasm are clearly evident. Buyers and collectors will find the list of "expressions" (commonly available bottlings) useful, while many users will jump straight to the informed, richly descriptive tasting notes (Dalmore smells "rich and sherried, with sweet malt, fruit cake, orange peel and marzipan.") As Scotch’s popularity grows, its world changes surprisingly fast, and updated information is crucial. The untimely death of beer and spirits writer Michael Jackson in 2007 makes the eminent MacLean’s work more important than ever. Serious drinkers—this is not a book for beginners—can ask for no better guide.

Booklist - Keir Graff