Whisky Sommelier

INTRODUCTION P. 11 HISTORY AND GEOGRAPHY P. 14 SCOTLAND P. 16 IRELAND P. 21 UNITED STATES P. 24 JAPAN P. 28 BUYERS AND INDEPENDENT BOTTLERS P. 33 FROM THE SPIKES TO THE BOTTLE P. 34 THE INGREDIENTS P. 34 WATER – YEAST P. 37 GRAINS AND MALTING P. 39 MASHING AND FERMENTATION P. 40 DISTILLATION P. 42 MATURATION P. 45 BOTTLING P. 48 SERVING AND TASTING P. 51 GLASSES AND SERVING P. 52 SERVING TEMPERATURE AND ICE P. 54 TASTING P. 55 VISUAL ANALYSIS P. 57 OLFACTORY ANALYSIS P. 58 GUSTATORY AND RETRONASAL OLFACTORY ANALYSIS P. 60 ADDING WATER – FINAL CONCLUSIONS P. 63 A JOURNEY WITH WHISKY P. 64 SCOTLAND P. 66 JAPAN P. 142 TAIWAN P. 151 INDIA P. 152 SWEDEN P. 154 COLLECTING P. 156 THE MOST SOUGHT-AFTER WHISKIES P. 158 INDEPENDENT BOTTLERS AND BUYERS P. 174 DECANTERS AND CRYSTAL BOTTLES P. 180 CLOSED DISTILLERIES P. 186 CELEBRATORY BOTTLINGS P. 190 A GUIDE TO BUYING AND SELLING P. 192 WHISKY AND FOOD PAIRING P. 194 20 RECIPES BY CHEF RINO DUCA OF “IL GRANO DI PEPE” , RED PRAWNS WITH PRAWN AND MACALLAN BISQUE P. 198 , WHISKY-MARINATED SALMON WITH CUCUMBER KEFIR MOUSSE P. 200 , OYSTERS WITH TIMUT PEPPER JUICE AND ARDBEG WHISKY P. 202 , TAGLIATELLE WITH TALISKER MEAT SAUCE P. 204 , TEELING WHISKEY MAC AND CHEESE P. 206 , SEAWEED AND LAPHROAIG RISOTTO P. 208 , WHISKY-MARINATED BEEF WITH A BLACK SESAME SEED CRUST P. 210 , WHISKY GLAZED RIBS WITH KALE P. 212 , VEAL CUTLETS WITH LAGAVULIN WHISKY SAUCE P. 214 , TOMATIN-INFUSED HAGGIS WITH ORANGE AND FENNEL SALAD P. 216 , KARAAGE FRIED CHICKEN WITH HIBIKI SAUCE P. 218 , CULLEN SKINK WITH CLYNELISH WHISKY P. 221 , SILVER SCABBARDFISH PARCEL WITH OLIVE AND LAPHROAIG QUARTER CASK SAUCE P. 222 , SALMON WITH PURPLE POTATO, KEFIR, AND RATATOUILLE P. 224 , MUSSELS IN A MUSTARD, GLENMORANGIE, AND CREAM SAUCE P. 226 , ARTICHOKES WITH PARMESAN CREAM, LICORICE, AND OCTOMORE P. 228 , FALL IN SORBARA P. 230 , SICILIAN CANNOLO FILLED WITH WHISKY CHOCOLATE AND PISTACHIO SORBET P. 232 , WHISKY CORNETTO P. 234 , GREEN TEA TIRAMISÙ P. 236 AUTHORS P. 239