The Book of Classic American Whiskeys PDF Download

Author: Mark H. Waymack
Publisher: Open Court Publishing
ISBN: 9780812693058
Category : Whiskey
Languages : en
Pages : 272

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Book Description
A complete guide to all high-quality American whiskeys now available, with descriptions and tasting notes, plus a detailed account of the important distilleries and colorful personalities--past and present--who have made American whiskey such a superb and distinctive contribution to our culture.

Author: Gary Regan
Publisher: Jared Brown
ISBN: 9781907434099
Category : Cooking
Languages : en
Pages : 368

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Book Description
Proclaimed a masterwork when it was originally published in 1995, The Book of Bourbon and Other Fine American Whiskeys by Gary Regan and Mardee Haidin Regan runs the gamut of American whiskey. This widely acclaimed work contains details on every aspect of American whiskey up to the mid-1990s. This landmark book contains a concise look at how whiskey in America evolved from the time of the Pilgrims, right through to the end of the twentieth century. Every distillery that was around at that time is comprehensively covered. The vast majority of American whiskeys on the market are described. There are cocktail recipes, recipes for appetizers, entrees, and desserts, all containing whiskey. There's even a chapter that offers guidance to aficionados visiting Kentucky and Tennessee.

Author: Richard Thomas
Publisher: Cider Mill Press
ISBN: 1604339268
Category : Cooking
Languages : en
Pages : 544

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Book Description
An expert guide to the American whiskey renaissance. In American Whiskey, Kentucky-born, internationally recognized whiskey expert Richard Thomas guides readers through the American whiskey renaissance. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country.

Author: Fred Minnick
Publisher: Voyageur Press (MN)
ISBN: 0760351724
Category : Cooking
Languages : en
Pages : 247

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Book Description
Fred Minnick traces bourbon's entire history, beginning with the New World settlers and following righ up through today's booming resurgence.

Author: Carlo DeVito
Publisher: Simon and Schuster
ISBN: 1646430964
Category : Cooking
Languages : en
Pages : 640

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Book Description
An updated edition of Big Whiskey, the definitive guide to the American Whiskey Trail. This updated edition of the definitive guide to the American Whiskey Trail is comprehensive collection of the whiskey, bourbon, and rye made by the best distillers in Kentucky and Tennessee. Full color images throughout showcase each and every bottle and label, behind-the-scenes images, and the beauty of the Whiskey Trail. Interviews with renowned distillers provide incredible insight into how whiskey is made. Locals and tourists alike will discover new distillers and expressions that are sure to satisfy any and all tastes. Big Whiskey is the perfect gift for the whiskey lover in your life.

Author: Clay Risen
Publisher: Sterling Epicure
ISBN: 9781454916888
Category : Cooking
Languages : en
Pages : 0

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Book Description
Offers brief histories, ratings, and tasting notes for more than three hundred types of American whiskey, bourbon, and rye, including Knob Creek, Eagle Rare, Jim Beam, and Whistlepig.

Author: Reid Mitenbuler
Publisher: Penguin
ISBN: 014310814X
Category : Cooking
Languages : en
Pages : 322

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Book Description
“Pulls aside the curtain of puffery to show . . . the business of liquor to be every bit as fascinating as the fictions in which the distillers love to swaddle themselves.” —Wayne Curtis, The Wall Street Journal Walk into a well-stocked liquor store and you’ll see countless whiskey brands, each boasting an inspiring story of independence and heritage. And yet, more than 95% of the nation’s whiskey comes from a small handful of giant companies with links to organized crime, political controversy, and a colorful history that is far different than what appears on modern labels. In Bourbon Empire, Reid Mitenbuler shows how bourbon, America’s most iconic style of whiskey, and the industry surrounding it, really came to be—a saga of shrewd capitalism as well as dedicated craftsmanship. Mitenbuler traces the big names—Jim Beam, Maker’s Mark, Evan Williams, and more—back to their origins, exploring bourbon’s founding myths and great successes against the backdrop of America’s economic history. Illusion is separated from reality in a tale reaching back to the Whiskey Rebellion of 1794, when the ideologies of Thomas Jefferson and Alexander Hamilton battled to define the soul of American business. That debate continues today, punctuated along the way by Prohibition-era bootleggers, the liquor-fueled origins of NASCAR, intense consolidation driven by savvy lobbying, and a Madison Avenue plot to release five thousand parrots—trained to screech the name of a popular brand—into the nation’s bars. Today, the whiskey business takes a new turn as a nascent craft distilling movement offers the potential to revolutionize the industry once again. But, as Mitenbuler shows, many take advantage of this excitement while employing questionable business practices, either by masquerading whiskey made elsewhere as their own or by shortcutting the proven production standards that made many historic brands great to begin with. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both American whiskey and the people who make it.

Author: Ron Givens
Publisher: Clerisy Press
ISBN: 1578604044
Category : Cooking
Languages : en
Pages : 164

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Book Description
Whether they drink it straight, on the rocks, or in classic cocktails, Americans love their bourbon. Bourbon at Its Best is the most comprehensive guide to this drink available, with detailed descriptions of these elixirs, from the tried and true ways in which they are made to the amazing range of flavors they deliver. Bourbon at Its Best reveals the flavorful history of this red-white-and-blue spirit, from its rural origins as "corn likker" to its rough- and- tumble days as moonshine to its downright genteel status as a premium liquor. Readers will find out what makes bourbon different from other whiskeys of the world and how to truly savor all of its better qualities. They'll experience the magic of bourbon-making first-hand, traveling to classic distilleries in America's heartland. Perfect for both newcomers and connoisseurs, Bourbon at Its Best is an entertaining, informative tour of this intoxicating world.

Author: Henry G. Crowgey
Publisher: University Press of Kentucky
ISBN: 0813144167
Category : History
Languages : en
Pages : 191

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Book Description
Bourbon whiskey is perhaps Kentucky's most distinctive product. Despite bourbon's prominence in the social and economic life of the Bluegrass state, many myths and legends surround its origins. In Kentucky Bourbon, Henry C. Crowgey claims that distilled spirits and pioneer settlement went hand in hand; Isaac Shelby, the state's first governor, was among Kentucky's pioneer distillers. Crowgey traces the drink's history from its beginnings as a cottage industry to steam-based commercial operations in the period just before the Civil War. From "spirited" camp meetings, to bourbon's use as a medium of exchange for goods and services, to the industry's coming of age in the mid-nineteenth century, the story of Kentucky bourbon is a fascinating chapter in the state's early history.

Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813141753
Category : Cooking
Languages : en
Pages : 128

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Book Description
American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in any bartender's repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity. In The Old Fashioned, Gourmand Award–winning author Albert W. A. Schmid profiles the many people and places that have contributed to the drink's legend since its origin. This satisfying book explores the history of the Old Fashioned through its ingredients and accessories—a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish—and details the cocktail's surprising influence on the Waldorf-Astoria Hotel and the Broadway musical scene, as well as its curious connection to the SAT college entrance examination. Schmid also considers the impact of various bourbons on the taste of the drink and reviews the timeless debate about whether to muddle. This spirited guide is an entertaining and refreshing read, featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation. Perfect for anyone with a passion for mixology or bourbon, The Old Fashioned is a cocktail book for all seasons.