Whisky Sommelier

A Journey Through the Culture of Whisky

Massimo Righi (Autor)

Buch | Hardcover

240 Seiten

2023
White Star (Verlag)
978-88-544-1692-5 (ISBN)

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Whisky is one of the most appreciated spirits of the world. Its long history and tradition is recounted in this high profile volume, the latest in the Sommelier series.

FABIO PETRONI, after studying photography, worked with some of the best-known professionals in the sector. His career has led him to specialize in portraits and still lifes, fields in which he has demonstrated an intuitive and rigorous style. For White Star Publishers he has worked on Horses: Master Portraits, Mutt’s Life!, Cocktails, Super Cats, Roses, Chili Pepper: Moments of Spicy Passion, Orchids, Tea Sommelier, Beer Sommelier, Coffee Sommelier and Bonsai.

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

Erscheinungsdatum	07.10.2020
Reihe/Serie	Sommelier Series
Verlagsort	Vercelli
Sprache	englisch
Maße	240 x 300 mm
Gewicht	1422 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
ISBN-10	88-544-1692-4 / 8854416924
ISBN-13	978-88-544-1692-5 / 9788854416925
Zustand	Neuware