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1001 Whiskies You Must Taste Before You Die

Part of 1001

Edited by Dominic Roskrow
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Hardcover
$36.95 US
Rizzoli | Rizzoli Universe
On sale May 15, 2012 | 960 Pages | 9780789324870
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This latest volume in the hugely popular 1001 series supplies the connoisseurs’ scoop on the finest spirits from the Scottish highlands to the exotic new whiskies emanating from Japan and the evolving world of American micro-distilleries. The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner. 

This essential guide represents the collective, subjective wisdom of an international team of critics who winnow the world of spirits down to the “must-try” whiskies—from high-quality, mass-produced brands to small-batch specialty bourbons from micro-distilleries. Each entry includes critical tasting notes, a history of the distillery, and temperature recommendations. 

From grain to glass, everything important is covered—including storing and serving whiskies, making whisky cocktails, and pairing whisky with food—making this the most important illustrated exploration of whisky published in years.

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This latest volume in the hugely popular 1001 series supplies the connoisseurs’ scoop on the finest spirits from the Scottish highlands to the exotic new whiskies emanating from Japan and the evolving world of American micro-distilleries. The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner. 

This essential guide represents the collective, subjective wisdom of an international team of critics who winnow the world of spirits down to the “must-try” whiskies—from high-quality, mass-produced brands to small-batch specialty bourbons from micro-distilleries. Each entry includes critical tasting notes, a history of the distillery, and temperature recommendations. 

From grain to glass, everything important is covered—including storing and serving whiskies, making whisky cocktails, and pairing whisky with food—making this the most important illustrated exploration of whisky published in years.

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