A Field Guide to Whisky

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A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.

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A mash cooker is a kind of a pressure cooker. After the corn has been milled and mixed with water, it goes into the mash cooker. When it’s done cooking, it’s cooled and rye and/or wheat are added to it. This mixture is cooked at a lower temperature and cooled down a second time. Only then is the small percentage of malted barley added.
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and in doing so can create a huge variety of bourbons. Most distillers carefully keep their mash bills a secret. Not the case with Four Roses, a company that uses two different recipes: “OB,” containing 60 percent corn, 35 percent rye, and 5 percent malted barley; and “OE,” with the ratio of the same ingredients at 75 percent, 20 percent, and 5 percent.
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What Is a Mash Bill?
The mash bill is a recipe showing the percentage of grains used for a specific bourbon. Distilleries often use more than one mash bill
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