Meet the men who make the drink treasured around the world - and the bestseling spirit of it all. Fine whiskey, wherever its origin, has always been the product of skilled and dedicated producers, and this in-depth look at the process nprobees the different methods and mixtures used both in the past and today. Follow the liquor'sspread from Europe to America as Scottish and Irish distillers were driven off their land, and brought whiskey into the new world., incorporating local grains. Its popularity led to commercial production and quicker ways of distillation, including the continuous still and now, computer control. One by opne, find out the secrets of single malts, like Glenmorangie, glenlivet, and Glenturret, with their history, character, and differences, and then blended brands from Scotland (Johnnie Walker, Ballantines, Chivas), the US (Wild Turkey, Maker's Mark, Jack Daniels) and Canada (Canadian Club and Seagram VO). A special box provides tasting notes, and there's information on visiting distilleries. So...drink up!

Handbook of Whisky: A Complete Guide to the World's Best Malts, Blends and Brands

Cookbooks, Food & Wine

BROOM, DAVE

Baking

Hamlyn

Handbook of Whisky: A Complete Guide to the World's Best Malts, Blends & Brands.

London : Hamlyn

Handbook of Whisky

Ticktock Books, LTD

The world has fallen in love all over again with rum. Now among the world's top four spirits, rum sales continue to increase steadily. Its popularity notwithstanding, this is the first full-color reference book to detail the history, various production processes, and manifestations of rum.Prolific spirits expert Dave Broom explores the complex and colorful history of rum from its beginnings among slaves in the Caribbean. He probes the intricacies of pure rum by the island or country in which each variety was first made, illuminating the role of microclimate and slightly distinct production techniques in determining style and flavor.After a section examining the multitude of blended and spiced rums on the market, Broom offers the reader detailed instructions on achieving the greatest possible appreciation of the rum-drinking experience. The book also includes a complete A-Z directory of rum distilleries and societies worldwide. Illustrated with specially commissioned art shot on site in the Caribbean, Rum is the ultimate resource for the professional or armchair connoisseur of any strain of this fascinating product.

Beverages & Wine

Abbeville Press

Who really invented the Daiquiri and the Mojito, the world's most beloved rum drinks? Is it true that Christopher Columbus brought the first sugar cane seedlings to Cuba? What makes authentic Cuban rum different from all others?  Spirits and drinks historians Anistatia Miller and Jared Brown explore the birth of Cuban rum and the inseparable relationship it has with the Cuban people and their culture together with rum historian Dave Broom and mixologist Nick Strangeway in Cuba: The Legend of Rum.  Rum was not invented by African slaves, who were forced to work on sugar cane plantations throughout the Caribbean. Rather, the birth of this New World spirit traces its lineage to Brazil and southeast Asia. And as the authors discovered, Cuban rum was a child of the Industrial Revolution, taking advantage of technologies that improved the quality, taste, and appearance of this versatile cocktail ingredient.  This full-colour, illustrated edition also details the history of Cuba's famed bars and bartenders, the cantineros, as well as the stories behind such classic Cuban cocktails as the Daiquiri, Mojito, Cuba Libre, and Mary Pickford. Find out how to conduct a tasting of fine, authentic Cuban rums. Discover Cuban rum's relationship to the Cuban people in their music and their religion.  Anistatia Miller and Jared Brown are the authors of Shaken Not Stirred: A Celebration of the Martini and The Soul of Brasil. They are the directors of Exposition Universelle des Vins et Spiritueux in southern France as well as the publishers of Mixologist: The Journal of the American Cocktail. Spirits expert Dave Broom is the author of Rum and contributing editor to Whisky Magazine. Award-winning mixologist and drinks consultant Nick Strangeway is well-versed in the origins and development of classic Cuban cocktails after developing the beverage programme, in 2004, for Floridita London, the British branch of the famed Havana restaurant-bar

Cuba: The Legend of Rum

BROWN, Jared

Miller, Anistatia

Strangeway, Nick

Jared m Brown

Craigellachie: The Romantic and the Pragmatic

Landlocked

New American Bartender's Handbook

Thunder Bay Pr

New American Bartender's Handbook is the ultimate guide for anybody who wants to become (or already is) a bartender, either professional or amateur. It details how to properly set up a home bar and provides recipes for over 1,000 different drinks. There is an extensive guide to wine including proper selection, storage, and serving tips. New American Bartender's Handbook even provides a complete index by ingredients and information on everything from glassware to garnishes. Over 300 full color photographs are included.

Thunder Bay Press

Each book in this special series showcases the uniqueness and versatility of specific North American fish, wildfowl, or game while examining both traditional and modern culinary techniques. Expert cooks bring a thoughtful balance of both simple and gourmet recipes spectacularly presented in full color by noted food photographers and stylists.

Drink: Never Mind the Peanuts

Atkins, Susan

Willow Creek Press

Six hundred drinks; professional bartender techniques! This complete guide to cocktails provides recipes and mixing instructions for the most popular mixed drinks, from Absolute Hero to Zombie. In addition to suggestions for stocking a home bar, special features on ten classic cocktails outline their history. And—just in case these wonderful concoctions prove too tempting—there's advice on relieving that hangover!

The Complete Bartender's Guide (Y)

Carlton Books

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