¡Whisky Terror Wa Ru
¡Lob Anorudo Sumiyoshi Yuichiro
Description
[Machine Translation] In this book, Master Distiller Rob Arnold reveals how innovative whiskey producers are bringing back a sense of place and creating unique nuances of flavor. He takes us on a world tour of the science of whiskey and flavor, stopping at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. He will spotlight a new generation of distillers, plant breeders, and local farmers who are reviving long-forgotten grain flavors and creating new ones in the pursuit of terroir. In the 21st century, we have inadvertently robbed grains of their unique flavors in favor of high yields. But today's artisans are teaming up to break free of the commodity grain system, revive native grains, introduce new varieties, and restore the flavor of specific local ingredients. Whiskey Terroir is scientific and cultural proof that terroir is as important in whiskey as it is in wine.
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