The Whisky Treasury by Catherine Brown and Jimmy Burgess
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- ISBN 10 1903238013
- ISBN 13 9781903238011
- Published Jun 14 2002
- Format Paperback
- Page Count 256
- Language English
- Countries United Kingdom
- Publisher Neil Wilson Publishing
- Imprint Angel's Share
Publishers Text
The publication of das Whisky Lexikon in 1999 was a milestone in whisky reference books. For the first time a truly prodigious reference work covering brands, personalities, blends, distilleries, companies and technical terms was available to the whisky enthusiast. Over 1800 terms are cross-referenced and fully detailed in this near 250,000 word reference work. NWP moved quickly to secure exclusive world English-language rights to expand its Angels' Share whisky list. This is a typical entry: Adams Canadian blend from Seagram. This brand was created by Samuel Bronfman after he had bought United Distillers Ltd in 1953 and changed its name to Thomas Adams Distillery. The new name was a reminder of a whisky pioneer whose distillery was licensed in 1802. There are several versions: Adams Double Distilled contains at least five-year-old rye whiskies, Adams Private Stock contains six-year-olds and Adams Antique is twice as old again. There is also a Four Roses, which shouldn't be mistaken for the Bourbon which, confusingly, is also from the house of Seagram. The Adams whiskies are rarely found outside Canada. This book will be the first reference point for the trade, historian and lover of whisky and will bolster any whisky bookshelf in the English-speaking world.Other cookbooks by this author
- The Baker's Tale: The Specialities of James Burgess from One Devonshire Gardens
- Bedfordshire Clangers and Lardy Cake: Traditional Foods from the South and South East
- Bedfordshire Clangers and Lardy Cake: Traditional foods from the South and South East
- Broths to Bannocks: Cooking in Scotland, 1690 to the Present Day
- Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
- Classic Scots Cookery
- Classic Scots Cookery
- Classic Scots Cookery
- From Bath Chaps to Bara Brith: The Taste of South West Britain
- From Eccles Cake to Hawkshead Wig: A Celebration of Northern Food
- From Eccles Cake to Hawkshead Wig: A Celebration of Northern Food
- From Norfolk Knobs to Fidget Pie: Foods from the Heart of England
- From Petticoat Tails to Arbroath Smokies: Traditional Foods of Scotland
- From Petticoat Tails to Arbroath Smokies: traditional foods of Scotland
- Making Better Out of Good: Scotland's Food and Drink
- Maw Broon's But An' Ben and Maw Broon's Cooking with Bairns Giftpack
- Maw Broon's Cooking with Bairns: Recipes and Basics to Help Kids
- Quick and Easy Cakes and Bakes
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- Scottish Cookery
- A Scottish Feast: an anthology of food and eating
- Scottish Regional Recipes
- Scottish Regional Recipes
- Scottish Regional Recipes
- Scottish Seafood
- The Taste of Britain
- The Taste of Britain
- Traditional Foods of Britain: A Regional Inventory
- A Year in a Scots Kitchen
- A Year in a Scots Kitchen
- A Year in a Scots Kitchen