A Field Guide to Whisky: Everything you ever wanted to know, but were too tipsy to ask
What country produces the most whisky? (Hint: It’s not Scotland).
What are the risks involved in investing in whisky, aside from the possibility you’ll go on a bender and drink your portfolio?
What is the best way to store an unopened bottle of whisky, in the unlikely event that you possess the superhuman power to leave that golden nectar unmolested?
And, while we’re at it, what exactly is whisky—and how is it made?
In his book, A Field Guide to Whisky, Hans Offringa—Patron of the Whisky Festival of Northern Netherlands, Honorary Scotsman, and Keeper of the Quaich (it’s a Scotch thing)—addresses all these issues, and hundreds of others besides.
Flip through his 320-page “expert compendium” of the world’s best-loved firewater, and you’ll be prepared for any whisky-related question a bearded, bespectacled quiz master would dare to throw your way. In fact, there’s an entire chapter devoted to trivia.
I’ve been a whisky lover ever since my first visit to Scotland more than a decade ago, and I’m always fascinated by how much there is to learn. Now, I’ll be tossing around terms like “potcheen,” “lyne arm” and “boil ball” (which are apparently not plagues eradicated in the Middle Ages) with aplomb.
Here are a few things I’ve discovered, thanks to Offringa’s guide. (more…)
Following the Scotch Whisky Trail: A Spirited Tour of Scotland
Greek fire was one of the most powerful and mysterious weapons of Byzantium, almost mythical in its power to subdue and overpower enemies of the empire. The recipe for this legendary liquid flame — a highly combustible compound that was hurled through the air and could not be quenched with water — has been lost in the ensuing centuries.
Modern historians believe it may have been a form of petroleum, but personally, my money’s on Scotch whisky.
Pour a finger of Scotch, swirl the tumbler, and watch as light plays across the amber fluid like dancing flames encased in glass.
Inhale the heady fumes, which may fill your nostrils with the smoky perfume of peat.
Finally, take a sip. Careful now, because this is where whisky really earns its reputation, searing your throat and warming your belly, tracing a course through your body so intense that you would swear it left a mark on your flesh. (more…)