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Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits
Whiskey lovers will devour this fresh and comprehensive guide to everything there is to know about the world's whiskeys, including Scotch and bourbon as well as Tennessee, Irish, Japanese, and Canadian whiskeys. You'll learn about the types of whiskey and the distilling traditions of the regions where they are made, how to serve and taste whiskeys to best appreciate and savor them, how to collect and age whiskey for great results, and much more. There are even recipes for cocktails and suggestions for food pairings. This is the guide no whiskey drinker will want to be without!
256 pages, Paperback
First published October 21, 2014
317 people are currently reading
520 people want to read
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Displaying 1 - 30 of 73 reviews
January 27, 2016
Great book, the only trouble was, every time I began reading I wanted some whiskey...
May 25, 2015
From the perspective of someone new to whiskey, in more than just a jack & coke way, this was a very good book.
Even-handed and not snobbish. Good review of whiskey's history, distilling process, styles, tastes & aromas, and many other aspects.
He writes the book like a fan rather than a critic. You realize he is both. This is a very accessible book for anyone wishing to know more about whiskey.
Even-handed and not snobbish. Good review of whiskey's history, distilling process, styles, tastes & aromas, and many other aspects.
He writes the book like a fan rather than a critic. You realize he is both. This is a very accessible book for anyone wishing to know more about whiskey.
November 24, 2014
I had the pleasure of meeting the author Lew Bryson at a special event held by Wigle Whiskey in Pittsburgh.
While reading his book prior to the event, I reveled in each page. This book is packed with perfectly presented information, clever personal stories that invite you into the world of whiskey, along with info-graphics, details, and photos.
In the introduction he writes about how anticipation and curiosity play into the tasting experience. It enriches your experience when you understand how the whiskey is made, and know the background and passion behind who is making it.
At the event he mentioned that you could just drink whiskey, but why would you want to? He explained that It only takes a little more effort to enjoy it! After reading this book, a tasting will never be the same- your appreciation of the process and everything that comes together to make the finished product will be heightened.
Reading this book makes me very respectful of the alchemy that creates the character of a particular whiskey. I am in awe actually! So much variability between batches made of the same recipe- seriously, if you don’t believe me refer to page 49 to see how even the location of the barrel within the warehouse can affect the character of the whiskey!
He also addressed aging versus maturation, (not in regards to the male species where aging is a constant and maturation is sometimes non-existent) but in Whiskey where 50% of the flavor comes from the barrel. Obviously, the proportion of surface area of the wood to the whiskey volume is of great importance, but through testing a variety of barrel sizes in attempts to speed up maturation it has been found that an increase in surface area doesn’t mean that whiskey can mature faster. Maturity must be earned over time.
Chapter 5 is all about tasting. Taking notes forces your mind to focus on finding the best descriptor for the flavors and sensations you are perceiving. I find that detailed notes can also bring you back to the experience later in the same way old photographs can bring you back to your childhood. Lew recommends taking a sniff of the crook of your elbow between whiskey types- if you want to know why you will just have to read the chapter.
The most bizarre part of the book is where Lew touches upon something the cemented whiskey’s place in the world. You will never guess...it’s and aphid that hitchhiked over to France on American grape vines and caused major destruction of Europe’s native grape vines. For more on this wicked bug, refer to a book by Amy Stewart aptly titled ‘Wicked Bugs’.
During the event Lew shared some stories from the book such as 'The Wall' and the three week long Whiskey-a-Day Program to essentially down regulate the pain receptors on your taste buds so that you can finally taste the nuances of the whiskey instead of the hot fiery burning feeling that Lew equated with being kicked in the face by a mule.
These stories are told best in Lew's own words, so I will leave you to seek out this book to discover the pleasures of it for yourself- and be sure to have a nip of whiskey in hand when you do!
While reading his book prior to the event, I reveled in each page. This book is packed with perfectly presented information, clever personal stories that invite you into the world of whiskey, along with info-graphics, details, and photos.
In the introduction he writes about how anticipation and curiosity play into the tasting experience. It enriches your experience when you understand how the whiskey is made, and know the background and passion behind who is making it.
At the event he mentioned that you could just drink whiskey, but why would you want to? He explained that It only takes a little more effort to enjoy it! After reading this book, a tasting will never be the same- your appreciation of the process and everything that comes together to make the finished product will be heightened.
Reading this book makes me very respectful of the alchemy that creates the character of a particular whiskey. I am in awe actually! So much variability between batches made of the same recipe- seriously, if you don’t believe me refer to page 49 to see how even the location of the barrel within the warehouse can affect the character of the whiskey!
He also addressed aging versus maturation, (not in regards to the male species where aging is a constant and maturation is sometimes non-existent) but in Whiskey where 50% of the flavor comes from the barrel. Obviously, the proportion of surface area of the wood to the whiskey volume is of great importance, but through testing a variety of barrel sizes in attempts to speed up maturation it has been found that an increase in surface area doesn’t mean that whiskey can mature faster. Maturity must be earned over time.
Chapter 5 is all about tasting. Taking notes forces your mind to focus on finding the best descriptor for the flavors and sensations you are perceiving. I find that detailed notes can also bring you back to the experience later in the same way old photographs can bring you back to your childhood. Lew recommends taking a sniff of the crook of your elbow between whiskey types- if you want to know why you will just have to read the chapter.
The most bizarre part of the book is where Lew touches upon something the cemented whiskey’s place in the world. You will never guess...it’s and aphid that hitchhiked over to France on American grape vines and caused major destruction of Europe’s native grape vines. For more on this wicked bug, refer to a book by Amy Stewart aptly titled ‘Wicked Bugs’.
During the event Lew shared some stories from the book such as 'The Wall' and the three week long Whiskey-a-Day Program to essentially down regulate the pain receptors on your taste buds so that you can finally taste the nuances of the whiskey instead of the hot fiery burning feeling that Lew equated with being kicked in the face by a mule.
These stories are told best in Lew's own words, so I will leave you to seek out this book to discover the pleasures of it for yourself- and be sure to have a nip of whiskey in hand when you do!
August 18, 2017
I thoroughly enjoyed this book. While I will not likely become a true whiskey drinker, I found it very informative and entertaining. It should be in the library of every whiskey drinker.
January 9, 2023
This was an excellent intro and in-depth view into appreciating Whiskey. He covers the history of whiskey, how its made, where its made, the different varieties, what to look for in a whiskey. Plus he has some nice simple cocktails.
I loved his down to earth approach to appreciation. He says something like, if you're the type of person who only wants to drink expensive "best in the world" whiskeys... maybe you just don't like whiskey that much. I like that sentiment. We should be able to enjoy lower cost whiskeys.
He recommends a few "house" bottles to grab, but mostly he just wants people to pick out and try a bunch of different styles.
His approach to cocktails is also refreshing, it's all about bringing out the best in the whiskey. His Old Fashioned for example is: white sugar, dash of bitters. Mix it with a very small amount of water. Add some whiskey and ice. Nothing fancy at all.
I've decided not to drink alcohol this year... so this wasn't the most timely book for me in retrospect. But when I do decide to have a few drinks, I'll be sure to dust this volume off the shelf.
I loved his down to earth approach to appreciation. He says something like, if you're the type of person who only wants to drink expensive "best in the world" whiskeys... maybe you just don't like whiskey that much. I like that sentiment. We should be able to enjoy lower cost whiskeys.
He recommends a few "house" bottles to grab, but mostly he just wants people to pick out and try a bunch of different styles.
His approach to cocktails is also refreshing, it's all about bringing out the best in the whiskey. His Old Fashioned for example is: white sugar, dash of bitters. Mix it with a very small amount of water. Add some whiskey and ice. Nothing fancy at all.
I've decided not to drink alcohol this year... so this wasn't the most timely book for me in retrospect. But when I do decide to have a few drinks, I'll be sure to dust this volume off the shelf.
January 25, 2015
Lew Bryson has an easy conversational style and touches on the aspects that make whisky from Scotland different than that from Ireland, Japan, Canada and the United States as well as what some of the craft distillers are getting up, tramping through the path laid out by the explosion of craft brewers. As managing editor for Whisky Advocate he’s afforded a rich perspective. I mean you could just drink whisky without a second thought to how it’s produced, the generations of effort and the many, minute factors that make each tipple unique - but it tastes that much better if you’re armed with a little bit of knowledge. Cheers!
December 4, 2019
Fantastic and eminently readable primer on all things whiskey. The pages flew by and I learned a ton, all of it as though it was being told to me by a friend at a bar and not an academic. Can't recommend enough to any whiskey lover.
December 19, 2020
Perfect addition to any Whiskey lovers library. And mine is personally autographed.
May 17, 2024
Bryson's knowledge of and reverence for the "red liquor" is infectious!
Don't start reading this book without a couple bottles of whiskey nearby or you will be disappointed. It will help you get through the sections where Bryson insists on telling you about his drinking buddies.
The book is a tad dated at this point. I mean, I wish I could still find a bottle of Evan Williams BiB for under $15! The thought of how much different things were just 10 years ago could drive a man to drinking $25 whiskeys—tragic.
Don't start reading this book without a couple bottles of whiskey nearby or you will be disappointed. It will help you get through the sections where Bryson insists on telling you about his drinking buddies.
The book is a tad dated at this point. I mean, I wish I could still find a bottle of Evan Williams BiB for under $15! The thought of how much different things were just 10 years ago could drive a man to drinking $25 whiskeys—tragic.
August 20, 2022
Fantastic book. Took me from knowing so little about whiskey to being able to speak somewhat intelligently. Highly recommend if you want to understand how whiskey is made and enjoyed across the world.
September 1, 2023
Nice overview of the various types of whiskey, and how they are produced
August 6, 2019
7/5/2019 - 10/10
I'm more of a beer drinker and not a real liquor drinker, but this book was fascinating and makes me want to dive into the world of whiskey. It's very readable and approachable with a lot of explanation of styles, regions, history and drink suggestions along with interesting personal anecdotes from a very experienced drinker / writer.
Some passages I liked:
Location: 985
It’s best to think of it the way the eighteenth-century French gastronome Jean Anthelme Brillat-Savarin so perspicaciously put it: “The taste and the sense of smell form but one sense, of which the mouth is the laboratory and the nose the chimney.”
Location: 1,054
But to confuse personal preferences for world truths is no way to go through life. (And that’s true whether you’re talking about whiskey or any other subject under the sun.)
Location: 2,362
But when I think of the nights I’ve enjoyed Irish whiskey, what I think of are stories. Can’t say why. It might be the Irish tendency toward storytelling; it’s been said that it’s as hard to get a Scottish distiller to tell stories as it is to get an Irish one to stop. (Not true, really, but it’s a close contest.) But it might be the accessibility of Irish whiskey: everyone will take part.
Location: 2,610
Yet while you’ll find only a couple of good single malts for less than $40 these days — Bowmore Legend and Glenmorangie Original come to mind — you can still buy a bottle of good, flavor-packed bourbon — Evan Williams, Very Old Barton, Old Heaven Hill Bonded, all around 6 years old — for under $15!
Location: 2,634
Old Grand-Dad’s high-rye formula sings clearest at 100 proof, a fruity, spicy bourbon with a solid body. Heaven Hill 6 Year Old is a favorite: a bold, raunchy beauty, rich with notes of warehouse reek, that sweet smell of bourbon slowly drooling from the seams of the barrels, caramelizing in the hot Kentucky summer as it oozes down over oaken staves. They’d be great whiskeys at twice the price.
Location: 4,179
Whiskey and relaxation is, I promise you, the second-best pairing you can make. The best, of course, is always whiskey and friends.
Location: 4,663
because it’s true what folks say: The more you know, the better it tastes.
I'm more of a beer drinker and not a real liquor drinker, but this book was fascinating and makes me want to dive into the world of whiskey. It's very readable and approachable with a lot of explanation of styles, regions, history and drink suggestions along with interesting personal anecdotes from a very experienced drinker / writer.
Some passages I liked:
Location: 985
It’s best to think of it the way the eighteenth-century French gastronome Jean Anthelme Brillat-Savarin so perspicaciously put it: “The taste and the sense of smell form but one sense, of which the mouth is the laboratory and the nose the chimney.”
Location: 1,054
But to confuse personal preferences for world truths is no way to go through life. (And that’s true whether you’re talking about whiskey or any other subject under the sun.)
Location: 2,362
But when I think of the nights I’ve enjoyed Irish whiskey, what I think of are stories. Can’t say why. It might be the Irish tendency toward storytelling; it’s been said that it’s as hard to get a Scottish distiller to tell stories as it is to get an Irish one to stop. (Not true, really, but it’s a close contest.) But it might be the accessibility of Irish whiskey: everyone will take part.
Location: 2,610
Yet while you’ll find only a couple of good single malts for less than $40 these days — Bowmore Legend and Glenmorangie Original come to mind — you can still buy a bottle of good, flavor-packed bourbon — Evan Williams, Very Old Barton, Old Heaven Hill Bonded, all around 6 years old — for under $15!
Location: 2,634
Old Grand-Dad’s high-rye formula sings clearest at 100 proof, a fruity, spicy bourbon with a solid body. Heaven Hill 6 Year Old is a favorite: a bold, raunchy beauty, rich with notes of warehouse reek, that sweet smell of bourbon slowly drooling from the seams of the barrels, caramelizing in the hot Kentucky summer as it oozes down over oaken staves. They’d be great whiskeys at twice the price.
Location: 4,179
Whiskey and relaxation is, I promise you, the second-best pairing you can make. The best, of course, is always whiskey and friends.
Location: 4,663
because it’s true what folks say: The more you know, the better it tastes.
April 1, 2019
Fully Informative
Bryson has written the definitive guide to enjoying whisky —whether you are a novice or have been drinking whiskey for many years. The more you learn about whiskies the more you can enjoy them. Using a thoroughly entertaining style, Bryson’s stories, anecdotes, and experiences greatly enhance the reader’s enjoyment of whisky. Personally, I enjoy a writer who is down to earth, affable, and humble. After all, there is always something more to learn, especially about whisky.
Bryson has written the definitive guide to enjoying whisky —whether you are a novice or have been drinking whiskey for many years. The more you learn about whiskies the more you can enjoy them. Using a thoroughly entertaining style, Bryson’s stories, anecdotes, and experiences greatly enhance the reader’s enjoyment of whisky. Personally, I enjoy a writer who is down to earth, affable, and humble. After all, there is always something more to learn, especially about whisky.
July 30, 2019
Great primer on tasting whiskey. Appreciated the simple advice on how to start taste, glasses to get, and some of the different designations and styles of whiskey. Some of the whiskey books get really technical, but found this avoids getting preachy and judgy and it focuses on tasting and writing whisky reviews. In particularly I enjoyed the discussion about the styles and traditions of whisky. I found as an experienced whisky drinker I still had a lot to learn and that this helped teach me a lot about Scotch.
January 14, 2018
Amazing Book
I am to trying and tasting whiskey. Lew’s book really helped me to clarify what to look for when trying and buying whiskey. I am currently sticking with just bourbon but I can see in the very near future that I will want to try and taste the other main styles of whiskey or whisky. There is a whole world out there let Lew help you learn to navigate and enjoy it.
I am to trying and tasting whiskey. Lew’s book really helped me to clarify what to look for when trying and buying whiskey. I am currently sticking with just bourbon but I can see in the very near future that I will want to try and taste the other main styles of whiskey or whisky. There is a whole world out there let Lew help you learn to navigate and enjoy it.
August 11, 2018
What a lovely book. I read it in the evenings, usually while sipping something from Kentucky or Japan. His enthusiasm infects you, you start to share in his love, and, if you’re like me, you’ll happily drink a bit too much of the golden stuff while conducting your “independent research”... greatly enjoyed this book.
February 26, 2018
A wonderfully written book about all things whiskey. I am a big whiskey drinker and I thought I knew a lot about whiskey. This book taught me quite a few things. I also enjoyed the writing style and the author had me laughing at several of his stories.
February 24, 2019
A wonderful book of your a fan of or want to be a fan of whiskey. I learned so much from this book! From all that I learned, I appreciate even more as well as can taste better and better understand exactly what I am tasting as it pertains to whiskey. Now to go visit some distilleries!
February 26, 2020
Great read! Law Bryson breaks it all down from brain to bottle, in a conversational, easygoing style. If you enjoy whiskey and want to learn more about what you are drinking, you can't go wrong with this book. Or, if you are new to whiskey, this book is a great place start!
January 9, 2017
It feels strange to give a book on whiskey 5 stars, but really this is about as good as this sort of book can be.
July 25, 2017
Great introduction to whiskey. Provides excellent context to what you're tasting, why and how it came into existence.
November 7, 2017
I really loved this book. Great introduction to this wide world of whiskey.
November 11, 2017
Excellent - should be on every whiskey drinker's shelf.
November 14, 2017
There may be other books about whiskey, but if you have this one, you don't need them.
February 10, 2018
An engaging, conversational, and informational tome on everything whiskey. I couldn't put it down!
February 24, 2021
No Foreshots or Feints, All Hearts
This congenial and accessible book will give the casual reader an excellent grounding in the science and art of Scotch, while also providing the odd and unexpected insight to more familiar readers. Sure, we cover all of the most common and popular whisky - Scotch, Irish, American, Canadian, and Japanese - but the main thrust here is Scotch, with the others addressed as offshoots or variations. That was fine by me, and the author is generous in opening up his big tent, so the non-Scotch whiskies were never diminished or disrespected. Indeed, if there is a theme here at all it's - the more the merrier, and drink what you like the way you like it.
We start with a bit of Scotch history, (I think that's a legal requirement in books like this), and devote a good deal of attention to distillation and aging. This is where the book really shines because you get just the right amount of depth and breadth. By the time you finish this section you will actually understand both the basic principles and many of the subtleties of the process.
We then discuss whisky styles in general before devoting attention to Irish, American, Canadian, Japanese, and "craft" whiskies. Not quite as deep or broad, these chapters will still give you a solid grounding. The book ends with some amiable padding regarding cocktails and food pairings, which don't add much new but are fun to read if you like cocktails and want to refresh your recollection of all the basics.
And there it is. There are other fine books to go on the shelf. David Wishart's "Whisky Classified" is a masterful and classic examination of flavor. Books like Clay Risen's "Single Malt Whisky: A Guide" and Dominic Roskrow's "1001 Whiskies You Must Taste..." offer up an enthusiastically opinionated survey of what you should try to taste, and why. And Andrew Jefford's "Whisky Island" is a charming and amiable guide to the nooks and crannies, and all of the Scotch, on Islay. All worth reading for the curious imbiber. But for one useful, entertaining, and informative overview, this book is a rare and satisfying find.
(Please note that I found this book while searching the local library's Kindle books, and downloaded it for free. I have no connection at all to either the author or the publisher of this book.)
This congenial and accessible book will give the casual reader an excellent grounding in the science and art of Scotch, while also providing the odd and unexpected insight to more familiar readers. Sure, we cover all of the most common and popular whisky - Scotch, Irish, American, Canadian, and Japanese - but the main thrust here is Scotch, with the others addressed as offshoots or variations. That was fine by me, and the author is generous in opening up his big tent, so the non-Scotch whiskies were never diminished or disrespected. Indeed, if there is a theme here at all it's - the more the merrier, and drink what you like the way you like it.
We start with a bit of Scotch history, (I think that's a legal requirement in books like this), and devote a good deal of attention to distillation and aging. This is where the book really shines because you get just the right amount of depth and breadth. By the time you finish this section you will actually understand both the basic principles and many of the subtleties of the process.
We then discuss whisky styles in general before devoting attention to Irish, American, Canadian, Japanese, and "craft" whiskies. Not quite as deep or broad, these chapters will still give you a solid grounding. The book ends with some amiable padding regarding cocktails and food pairings, which don't add much new but are fun to read if you like cocktails and want to refresh your recollection of all the basics.
And there it is. There are other fine books to go on the shelf. David Wishart's "Whisky Classified" is a masterful and classic examination of flavor. Books like Clay Risen's "Single Malt Whisky: A Guide" and Dominic Roskrow's "1001 Whiskies You Must Taste..." offer up an enthusiastically opinionated survey of what you should try to taste, and why. And Andrew Jefford's "Whisky Island" is a charming and amiable guide to the nooks and crannies, and all of the Scotch, on Islay. All worth reading for the curious imbiber. But for one useful, entertaining, and informative overview, this book is a rare and satisfying find.
(Please note that I found this book while searching the local library's Kindle books, and downloaded it for free. I have no connection at all to either the author or the publisher of this book.)
June 4, 2017
As an intro to whiskey, it's hard to beat. Bryson gives you all the basic information you need about what whiskey is, how it's made, what it tastes like, and how to approach and enjoy it. He does it in a way that's entertaining and hard to put down with lots of entertaining personal asides. The best part of Bryson's approach is the democratic nature of it- while he does spend plenty of time talking about whiskeys that I'll never drink because I can't imagine putting that much money down my throat, he also is a strong proponent of whiskeys you can afford and spends some effort talking about value and every day whiskey, even mixing whiskey. I don't know if he's sold me on Canadian, but I'm certainly ready to give it another try and I'm excited to attack a number of value brand bourbons and ryes that I may have pompously disregarded in the past due to their low price or even branding. While he communicates a love of the beverage, he is a guy who believes that whiskey is for drinking and whiskey is for enjoying, however you enjoy it. It's a spirit that understands that my wife loves Laphroiag but I find it too peaty and that's okay. If you like it with a few drops of water, that's okay, too. The message here is to try widely, find what you like, and enjoy it. And learning more about what you're drinking makes it more enjoyable, so feel free to read about it, too.
January 8, 2022
Great book to help increase your understanding of whiskey. Lew Bryson covers the whole process of making whiskey, including the differences between Scotch, Irish, American, Canadian and Japanese whiskey and why they taste different. I will say that the last couple of chapters lost my attention. Bryson says repeatedly that he is not a bartender and that shows in the chapter that discusses cocktails. I also was not very into the chapter on collecting whiskey. All in all I would say this book is a great resource to expand your whiskey knowledge.
July 8, 2017
Good overview of the subject, but misleading title.
I purchased this book hoping to learn more about the process of tasting and appreciating the unique flavors of whisk(e)y. Instead what o got was a fascinating text on the making of and history of the major varieties of whiskey (scotch, Irish, burboun, and Japanese). I'll still need to find a good tasting guide, but this was a welcome diversion along the way. Four stars instead of five for the misleading title.
I purchased this book hoping to learn more about the process of tasting and appreciating the unique flavors of whisk(e)y. Instead what o got was a fascinating text on the making of and history of the major varieties of whiskey (scotch, Irish, burboun, and Japanese). I'll still need to find a good tasting guide, but this was a welcome diversion along the way. Four stars instead of five for the misleading title.
May 20, 2018
A very good book for the beginner. It's easy to read and covers all the basic topics you're curious about, without becoming overwhelming or pedantic. There are several really nice graphics, such as a chart showing where many of the more popular whiskey brands fall on a tasting grid (such as peat levels, for Scotch, which I could definitely use). And the chapters actually about tasting had helpful suggestions for how to approach it, which is what you really need to know when getting started.
Displaying 1 - 30 of 73 reviews