F. Paul Pacult's Kindred Spirits 2 is the follow-up to the groundbreaking 1997 book of spirits reviews, Kindred Spirits. Ten years later, this indispensable, comprehensive compilation of 2,400+ detailed evaluations of whiskeys, brandies, vodkas, tequilas, rums, gins, and liqueurs sets the international gold standard for distilled spirits criticism.
As the world's most respected and trusted spirits authority, critic, journalist, consultant, and author, F. Paul Pacult, is without peer in his meticulous tasting format and fiercely unbiased opinions. The advertising-free nature of his newsletter, F. Paul Pacult's Spirit Journal, now celebrating its eighteenth year of publication, allows Pacult the journalistic and critical freedom to speak his mind, review after review, product after product.
Readers may not agree with him 100% of the time, but they always know clearly where he stands in terms of demanding quality. Pacult is just as inclined to chastise the distiller of a $1,000 bottle of brandy that falls miserably short of the mark as he is to heap praise upon a $12 bottle of rum that drinks like a $100 bottle of rum. Price, presentation, and/or producer or whether or not he personally knows the distiller never gets in the way of Pacult's honest opinions and highly detailed reviews.
What is solely paramount to Pacult and what sets him completely apart from all other spirits writers working today is whether or not what's in the sampling glass looks, smells, tastes, and feels good enough to recommend to a friend. All other data is, to him, immaterial and extraneous.
Who should be reading F. Paul Pacult's Kindred Spirits 2:
Consumers who are just beginning their personal adventure in spirits and who need the consistently dependable tutelage of the most respected international expert.
Seasoned spirits consumers who feel the need to expand their experiential repertoire and need a reliable purchasing guide.
Beverage alcohol industry executives, brand ambassadors/champions, account executives, and distillers who would like to know more about their particular area of business interest by knowing what the competition is up to.
Liquor retailers who can use KS2 not only as a trusted guide in helping their clientele make better buying decisions, but as an educational workbook for their sales staff.
Restaurateurs/bar owners/bartenders who sell spirits and need to know more about them in an increasingly competitive period.
Public relations personnel who cater to the beverage alcohol industry or want to.
Writers, press corps, authors, and journalists who write regularly or occasionally on distilled spirits.
Educators who teach spirits seminars to consumer or trade groups.
F. Paul Pacult's Kindred Spirits 2...something you can't really live well without.
I'm a fan. Kindred Spirits 2 (and his Newsletter and the Fantastic iWhiskey iPhone App) can be used as buying guides and tasting guides. Read morePublished on August 13, 2010 by Paul
If you're a 35-50 hour a week bartender and are tired of your liquor rep schlepping garbage hooch on you so he can surpass his salary cap, use this guide and hope these items are... Read morePublished on February 6, 2009 by Bradley D. Dawson
This book will save you money the very first time you visit the liquor store! Especially if you like to try new stuff like scotch and rum. Read morePublished on November 26, 2008 by Dan
I'm compelled to echo the thoughts of those before me. If you fancy yourself a fan of spirits, then you must keep this book within reach of your bar! Read morePublished on June 4, 2008 by Cocktail Fan
encyclopedic, thorough, with a little humor thrown in.
a must-read before you buy any spirit.
my palette is not nearly as good as f. Read more
Kindred Spirits 2 was worth waiting for! We use them constantly in our liquor stores. Since we can't taste all the products, we let Paul Pacault do the work for us. Read morePublished on April 23, 2008 by Suzie Riga
Paul Pacult really understands his stuff. He is honest and straightforward in his reviews. The reviews are easy to understand and should be used as the source if you are in the biz... Read morePublished on April 9, 2008 by Kay Olsen