Overview

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

Full Product Details

9780231194587

Table of Contents

Reviews

Arnold's book is a compelling personal account of his ambition to answer the question of what terroir actually is. For the distilling world to take this idea seriously, there must be a push, and this book may well be that push. -- Dawn Maskell, director of the International Centre for Brewing and Distilling

A fascinating look at whiskey and the manner in which it is made, written in a knowledgeable but friendly tone that welcomes newcomers as well as whiskey aficionados. -- Jeff Fleischer * Foreword * For years, we've argued as to whether terroir exists in whiskey. Rob Arnold makes the best argument yet, and this book is a must-read for every whiskey geek in the world. -- Fred Minnick, author of <i>Bourbon: The Rise, Fall, and Rebirth of an American Whiskey</i> This book is an educational journey through the fascinating worlds of whiskey and flavor. Rob Arnold is well versed in the art and science of whiskey making and shares his wealth of wisdom with the reader in this brilliant book. He helps us understand the connection between the land and the spirit in our glass, shining his inquisitive spotlight on the distillers, grain farmers, and cultivators who are changing the way whiskey is made. If you want to delve beyond the glass into the mind-blowing worlds of flavor and terroir, this book is a must. -- Rob Allanson, editor at large, <i>Whisky Magazine</i>

Author Information

Rob Arnold is president and cofounder of Advanced Spirits, a venture firm partner for whiskey brands and distilleries, and was previously master distiller at TX Whiskey. He is a third-generation member of the whiskey industry and holds a PhD in plant breeding and genetics from Texas A&M University.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available