This is not a recipe book or bartender “how to”. However, this is a guide to the world of Whisky and Whiskey. Ever wondered which spelling is correct…? Both! This book is for those who claim that Bourbon is only from Kentucky. Wrong! Can I pair food with Scotch? Yes, now you’ll know. Some could argue that Bartenders make drinks, while “Mixologists” have a fuller understanding of the history of spirits, flavor profiles and how to best serve beverages. Mixologists create innovation in cocktails and culture, while remembering the past. Regardless of what you call yourself, there is a need for greater understanding.
This book gives the legal standards of Scotch, Irish, American, and Canadian Whiskies accompanied by their history, production methods, variances of the product, definitions, flavor profiles and how to pair them with various foods or other spirits. Mixologists & Bartenders are not born, they’re made. This book tells you how. A strong understanding of each product is needed to be well-rounded in the hospitality industry, no matter what you call yourself. Here we explain, clearly & concisely, all that’s needed to fully understand these types of Spirits and how to serve them properly.
For those not in the bar or restaurant field, we’ll give you a solid understanding to make the best selection for personal preference or learn how to pair a Whiskey with food. We’ll help you make better choices and be able to differentiate options, without having to personally try everything out there.
These are indeed the finer things in life… all should enjoy!
The use of the term “Whiskey” will be used throughout the book. This term will be used interchangeably with “Whisky”. We will explain the difference between the two further in the book. Once differentiated, we will spell the different versions of the product appropriately where applicable.
This book gives the legal standards of Scotch, Irish, American, and Canadian Whiskies accompanied by their history, production methods, variances of the product, definitions, flavor profiles and how to pair them with various foods or other spirits. Mixologists & Bartenders are not born, they’re made. This book tells you how. A strong understanding of each product is needed to be well-rounded in the hospitality industry, no matter what you call yourself. Here we explain, clearly & concisely, all that’s needed to fully understand these types of Spirits and how to serve them properly.
For those not in the bar or restaurant field, we’ll give you a solid understanding to make the best selection for personal preference or learn how to pair a Whiskey with food. We’ll help you make better choices and be able to differentiate options, without having to personally try everything out there.
These are indeed the finer things in life… all should enjoy!
The use of the term “Whiskey” will be used throughout the book. This term will be used interchangeably with “Whisky”. We will explain the difference between the two further in the book. Once differentiated, we will spell the different versions of the product appropriately where applicable.
