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Whisk(e)y
Featuring more than 1,000 entries, hundreds of illustrations, and an impressively detailed text, this ultimate handbook for whisk(e)y lovers provides a complete survey of the whisk(e)y producing regions around the world, describes the many varieties of the libation, provides information on distillers, bottlers, and individual brands, and presents recipes for whisk(e)y cocktails. 560 two-color illustrations.
The Oxford Companion to Spirits and Cocktails
The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.
A Double Scotch
A Double Scotch tells the intertwined success stories of Chivas Regal and The Glenlivet—two Scotch whisky brands recognized the world-over for their unparalleled quality. Founded by Scottish grocers from Aberdeen, Chivas Regal stands as the world’s most popular prestige blended Scotch. First distilled by a pistol-packing Highlander, The Glenlivet is today the top-selling single-malt Scotch in America. F. Paul Pacult explores these two iconic spirits and tells the remarkable story of the two families who endured numerous hardships to build their brands. A business book that goes down easy, A Double Scotch tells the story of the world’s favorite whiskies, and the story of the nation and families that made them so.
Schumann's Whisk(e)y Lexicon
A completely updated new edition of the classic guide to the whiskeys of the world by the whiskey expert from Charles Schumann's famed Schumann's bar in Munich. This critically acclaimed guide to whiskeys of all types is back in print with its comprehensive coverage of every conceivable whiskey in precise, detailed, easy to understand yet delightful to read descriptions. While specially designed for quick and easy reference, the book is tastefully produced and handsome in its own right--the perfect gentleman's gift. Featuring over a thousand entries, this handbook discusses the world's leading and lesser-known whiskeys, making it an ideal source for the aficionado and the budding novice alik...
The Art of Distilling, Revised and Expanded
The Art of Distilling, Revised and Updated presents the techniques and inspirations of the most innovative micro-distillers working today and ties it together with incredible insider photography. In this comprehensive guide to artisan distilling, American Distilling Institute founder Bill Owens will teach you how contemporary master distillers transform water and grain into the full range of exquisite, timeless spirits. The Art of Distilling, Revised and Updated is your exclusive backstage pass into the world of small-scale distilling of whiskies, gins, vodkas, brandies, and many other spirits. Like no other book on the subject, The Art of Distilling goes to lengths to explore the actual craft of distilling, in detail. Beginning with a brief history of distilling and introduction to the process itself, this book offers a comprehensive overview of the art of distilling today. The revised and expanded edition includes even more practical tips, tricks, and instruction and has been updated to include growth and development in the artisan distilling space over the past decade. The Art of Distilling, Revised and Updated is the consummate insider's guide to distilling and its techniques.
The Art of Distilling Whiskey and Other Spirits
An encyclopedia guide to the thousand-year history and dynamic future of the distillation of whiskey, vodka, gin, rum, brandy, and more.
Whisky
Le whisky, ce n'est pas seulement une boisson capiteuse, c'est presque un mythe. Depuis longtemps, il manquait un ouvrage de référence aux connaisseurs et aux amateurs désireux de devenir incollables sur la grande variété des whiskies, les savants mélanges et l'éventail infini des nuances de goût. Le plus célèbre barman d'Allemagne, Charles Schumann, a lancé le défi de réaliser cet ouvrage, et Stefan Gabányi a su le relever. Ainsi est né le premier manuel encyclopédique du whisky. Il recense et décrit toutes les marques de tous les pays (y compris du Japon, de l'Inde, de l'Espagne, etc.), son procédé de fabrication, son histoire et ses particularités gustatives. Ce dictionnaire d'une grande clarté n'est pas seulement une source d'information des plus complètes - il décrit notamment des cuvées jamais encore abordées dans les ouvrages existants -, mais aussi une lecture passionnante semée d'anecdotes. Günter Mattei l'a agrémenté d'illustrations dans des tons ambrés et dans un style en parfait accord avec le produit de haute tradition qu'est le whisky.
Bourbon at its Best
Whether they drink it straight, on the rocks, or in classic cocktails, Americans love their bourbon. Bourbon at Its Best is the most comprehensive guide to this drink available, with detailed descriptions of these elixirs, from the tried and true ways in which they are made to the amazing range of flavors they deliver. Bourbon at Its Best reveals the flavorful history of this red-white-and-blue spirit, from its rural origins as "corn likker" to its rough- and- tumble days as moonshine to its downright genteel status as a premium liquor. Readers will find out what makes bourbon different from other whiskeys of the world and how to truly savor all of its better qualities. They'll experience the magic of bourbon-making first-hand, traveling to classic distilleries in America's heartland. Perfect for both newcomers and connoisseurs, Bourbon at Its Best is an entertaining, informative tour of this intoxicating world.
Der Barmixer
Franz Brandl ist der bekannteste Barmeister Deutschlands und einer der wenigen Zeitzeugen die über die Entwicklung der Gastronomie und speziell der Bars informieren können. Seine Kompetenz stellte er bereits in den 1970er Jahren unter Beweis und sein beruflicher Weg war prägend für die Entstehung der Bars als eigenständiges Gastronomiekonzept. Seine wichtigsten beruflichen Stationen waren die Positionen als Barmanager im Sheraton Hotel München (1972-1974), dem damals größten Hotel Europas, als Barchef der Münchner Harry ́s New York Bar (1974-1975), der damals ersten von einem Hotel unabhängigen American Bar, und als Barchef in Eckart Witzigmanns Restaurant Aubergine (1978-1981), d...
