Whisky: The Manual by Dave Broom

The whisky world is changing. Actually, it always has been changing. Nevertheless, whisky lovers tend to become comfortable with whisky the way they found it, and resist the hand of time. This book will give them a nudge.Dave Broom has spent several dozen years traveling the world exploring and writing about whisky and whisky culture in Asia, Africa, America, Canada, Europe, Ireland and of course his homeland, Scotland. With this book he helps readers avoid some of the discomfort of change as they learn the many pleasures of new-to-them whisky drinking practices, and the reasons that they are so enjoyable.One of the most respected and even-handed whisky writers today, Dave Broom has been a whisky thought leader and taste maker for a couple of decades. He was the first international writer to include well-researched and comprehensive coverage of Canadian whisky in his work. Readers of this website will be pleased that once again, along with Scotch, bourbon and others, Broom includes detailed descriptions of Canadian whiskies and whisky making processes. These details he learned through in-person, hands-on research.The aim of this most recent of Broom's many books is to provide new insights into the real joy of whisky - its myriad flavours. After delving into its history and how whisky is made, he sets us on a very enjoyable journey: teasing out the richest and most subtle of these flavours.Still, Whisky: The Manual, is set to shake up the world of whisky connoisseurship, for here is a master teaching whisky traditions, not just from the elite and elitist world of single malt Scotch, but from right around the world. Whisky is a drink to be enjoyed, and as Broom amply illustrates, local traditions guide people to enjoy exactly the same whiskies in many different ways. Whisky snobs, read it and learn.Those who have disdain for drinkers who add water to whisky, or worse, ice, for example, will find there are places where educated palates enjoy their drams with green tea, coconut water or even (sign of the cross) Coca Cola.While he's a Scot, who knows his Scotch, Broom emphasizes the pleasures of many whisky styles, illustrating his genuine enthusiasm for Canadian whisky with examples of how best to enjoy his favourites. Drinking customs he has experienced in his journeys around the world reveal just how much more there is to whisky than the serious contemplation of a neat dram.Introducing five of the most common mixers enjoyed by whisky connoisseurs on several continents, Broom shows us which whiskies they work best with, and how. His highest accolades go, among others, to Seagram's VO with coconut water and Canadian Club Premium with unsweetened green tea. And it is simply delightful to see him recommend mixing one of the most revered of single malts, Lagavulin 16, with Coke.With a page devoted to each of 102 whiskies from most whisky making nations, blends and single malts alike, Whisky: The Manual becomes a check list and a guide for those seeking an in-depth understanding of whisky flavours.Very highly recommended.Available here on Amazon: http://www.amazon.ca/Whisky-Manual-Dave-Broom/dp/1845337557/ref=sr_1_1?ie=UTF8&qid=1403438990&sr=8-1&keywords=dave+broom