The Little Book of Whiskey: Sip, Eat, Drink

By Lynda Balslev

This complete guide to whiskey explores the history, traditions, and types along with tasting tips and 25 recipes for drinks and perfect pairings.

Whiskey is not just your dad’s drink. From Scotland’s grand traditions to America’s recent distillery boom, there’s plenty to explore, appreciate, and enjoy. Whether you’re a whiskey veteran or newly initiated to the “Water of Life,” The Little Book of Whiskey is your ideal guide to knowing your whiskey—and getting the most out of it.

Award-winning food and spirits writer Lynda Balsley explains the storied origins of whiskey, the differences between Scotch and Bourbon, and what to look for when you sniff and sip. She also offers tips on how to host a whiskey tasting and recipes for perfect whiskey cocktails and foods that pair perfectly with your favorite malt.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Oct 1, 2019
• ISBN: 9781524858612

Book preview

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Civilization begins with distillation.

William Faulkner

author

Contents

Introduction

Origin and History:

A Murky Past

What Is Whiskey? (There’s No Such Thing as a Stupid Question)

You Say Whiskey, I Say Bourbon: What’s the Difference?

Sniff and Sip:

How to Drink Whiskey

Let’s Party:

How to Host a Whiskey Tasting

The Proof Is in the Pudding:

Cooking and pairing food

with Whiskey

Recipes

metric conversions

and equivalents

I wish to live to 150 years old, but the day I die, I wish it to be with a cigarette in one hand and a glass of whiskey in the other.

Ava Gardner

actress and singer

"Never

cry over

spilt milk.

It could’ve

been whiskey."

Bret (Pappy) Maverick

maverick (1957)

"What whiskey

will not cure, there

is no cure for."

Irish proverb

Whiskey: It’s not just your Dad’s drink. Women and men of all ages are exploring and imbibing whiskey. State-of-the-art distilleries, whiskey bars, whiskey tastings, and food pairings are increasingly common, and with them come a growing curiosity and interest in learning more about this spirit made from distilled malted grains.

Whiskey’s flavors and blends are numerous and nuanced, with hints of spice, caramel, coffee, vanilla, and smoke. These characteristics not only add complexity to each snifter sip, they lend depth and flavor to food—either as an accompaniment or a recipe ingredient.

Whether you drink whiskey or cook with it, this book provides a spirited introduction to the water of life, with tips on how to drink, entertain, and cook with whiskey, including twenty-five recipes for sweet and savory dishes, as well as creative beverages and cocktails.

"Courage is

a vitamin best

swallowed

with whiskey."

Jarod Kintz

author

"Some of you say

that religion makes

people happy—

so does whisky."

Clarence Darrow

The word whiskey derives from the Irish or Gaelic words uisce beatha or uisge-beatha , which are translations of the Latin term aqua vitae or water of life, meant to describe spirits.

The origin of whiskey is somewhat murky. It’s agreed that whiskey originated in the British Isles, yet, depending on which side of the Irish sea you sit, there are differing opinions (best discussed over a dram) as to whether the precise origin was in Ireland or Scotland.

For the record, whiskey distillation can be traced as far back as the fifteenth century. The Irish monks are often credited with introducing the technique of distillation from their travels in the Middle East during

the Middle Ages, where they witnessed grape distillation; and the barber surgeons, who worked in the Irish monasteries, distilled spirit alcohol for medicinal purposes. The Irish will tell you that following the dissolution