Bourbon Curious
Harvard Common Press,U.S. (Verlag)
978-0-7603-6490-1 (ISBN)
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Award-winning whiskey writer and best-selling author Fred Minnick presents an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences.
“The world has been waiting for this book.”
—Jeffrey Morganthaler, author of The Bar Book and Drinking Distilled
In this updated edition of Bourbon Curious: A Tasting Guide for the Savvy Drinker—using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition—Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey.
Bourbon Curious groups bourbon into four main flavor profiles—grain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than 50 bourbon brands’ predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon’s myths; unraveling its mysteries; and exploring distiller secrets, disclosing the recipes you won’t find on a bottle’s label.
This updated edition contains all the best new bourbons and revised tasting notes on any bourbons that have undergone a substantial change since the original edition. And like good-tasting bourbon, Bourbon Curious is approachable to all!
Fred Minnick is a Wall Street Journal best-selling author and the writer of award-winning books, such as Bourbon Curious, Bourbon, Rum Curious, and Whiskey Women. Minnick is the editor-in-chief of Bourbon+ magazine, senior contributor to Forbes, and co-founder of the popular Bourbon & Beyond Festival. He is the “bourbon authority” for the Kentucky Derby Museum and regularly appears in the mainstream media, including CBSThis Morning, Esquire, Forbes, and NPR.
Part One
HISTORY, LEGENDS, AND CONTEMPORARY TRUTHS
Introduction
one | Bourbon Politics
Part Two
SOURCES OF FLAVOR
two | Pre-Fermentation
three | Yeast, Distillation, and Wood
Part Three
TASTING
four | How to Taste Bourbon
five | Grain-Forward Bourbons
six | Nutmeg-Forward Bourbons
seven | Caramel-Forward Bourbons
eight | Cinnamon-Forward Bourbons
nine | Select Limited Editions and Special Releases
Appendix: Brand Histories
Notes
Bibliography
About the Author
Acknowledgments
Index
| Erscheinungsdatum | 09.09.2019 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 127 x 203 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| ISBN-10 | 0-7603-6490-7 / 0760364907 |
| ISBN-13 | 978-0-7603-6490-1 / 9780760364901 |
| Zustand | Neuware |
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