The Book of Bourbon: And Other Fine American Whiskeys (Paperback)

~ (Author), Mardee Haidin Regan (Author)

Editorial Reviews

Amazon.com Review

In the past there has been a strange sort of snobbery surrounding bourbon and other American whiskeys. Regarded by culinary critics as "harsher" and more brutal than their Scottish counterparts, these beverages have had a hard rap. But the "times they are a changing," and American liquors are fighting back. As the authors say, "If Scotch is a great Roquefort, American whiskey is the finest Brie. Both are wonderful, but each is very different from the other." This book recounts the history and folklore of American whisky, from as far back as the settlement days, when it really was a just a raw spirit. Whiskey's development is traced through three centuries--through revolutions, prohibition, wars, and political wrangling; through good times and bad. More than just a history lesson, The Book of Bourbon is packed with information on distillers, brands, bottles, and brewing information. Best of all are the whisky-inspired food and drink recipes. The Southern-Style Spiked Chocolate-Pecan Pie oozes under the weight of semisweet chocolate, Bourbon whipped cream, and dark corn syrup. For savory lovers, "Manhattan" New England Clam Chowder and a Roast Pork Loin with Bourbon Steeped Prunes and Apricots are well worth the long preparation times. As for the drinks and cocktails--Mint Julep #1 is sure to heat up the day, and a Bourbon Milk Punch is a feisty little number. --Naomi Gesinger

Review

"The most comprehensive book currently available." - Malt Advocate --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 364 pages
• Publisher: Houghton Mifflin (September 10, 1998)
• Language: English
• ISBN-10: 0395935229
• ISBN-13: 978-0395935224
• Product Dimensions: 9.5 x 7 x 0.9 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #641,086 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 6 people found the following review helpful:

5.0 out of 5 stars The source, December 12, 2001

By	Julian Brandon "jcbrandon" (Gardnerville, NV, United States) - See all my reviews (REAL NAME)

This review is from: The Book of Bourbon: An other Fine American Whiskeys (Hardcover)

What's your favorite bourbon? This book will help you understand what makes your favorite different from others. And help you figure out which to try next. Invite a few friends over for a whiskey tasting; the authors will help you look like an expert. For real fun, make it a blind tasting and make sure you invite at least one whiskey snob. Better bourbons usually cost more, but that doesn't mean you have to spend $50 for a great one. This book will help you find the gems.

I took this book along to a large whiskey tasting in San Francisco a couple of years ago and came home with autographs of some of America's master distillers on the pages about their products. It's one of my favorite possessions.

5 of 6 people found the following review helpful:

4.0 out of 5 stars Bourbon, Rye and Tennessee Whiskey, February 9, 2000

By	GGinSF (SF Bay Area) - See all my reviews

This book includes a detailed history of bourbon, rye and Tennessee whiskey. It discusses the people and the political climate that shaped the American whiskey industry. After the history, the book details the major distilleries and includes tasting notes for many American Whiskies on the market. It doesn't provide ratings - Regan's other book does that. Also included is a section on how bourbon is made, one with cocktail recipes, and another with food recipes using bourbon.This book serves as a wonderful history lesson and makes a reader proud of the art of the American whiskey distiller.

8 of 11 people found the following review helpful:

5.0 out of 5 stars Outstanding, December 3, 2002

By	magellan (Santa Clara, CA) - See all my reviews (TOP 100 REVIEWER)    (COMMUNITY FORUM 04)

I consider myself fairly knowlegeable about both bourbon and single-malt whisky, having tasted and collected over 200 single-malts in my day and many bourbons. Regan's descriptions of the specific flavors and essences in the various bourbons are excellent, and having tried almost everything in the book and done my own taste analyses, I can say he truly knows his stuff.

Regan also does a fine job of discussing the history of bourbon and the various distilleries, and although this background is interesting too, and also the details on actual bourbon distilling, the best part of the book is the descriptions, as this is the best way to learn to detect and disciminate the features of the different bourbons. Bourbons differ from each other almost as much as single malts, and learning to appreciate the full spectrum of of styles and possibilities is one of the great things about bourbon. There are important differences in the flavors and essences present in bourbon vs. scotch. Although it's not a hard and fast rule, bourbons tend to be stronger with respect to the "dark fruits,"--that is, the plum, raisen, prune, and dates flavors, which single-malt whiskies typically don't have-- although Linkwood is one scotch that is famous for its raisen-like flavor.

Another difference between bourbons and single-malts is they are often sweeter and more sugary on the palette than scotch, which is why you can do things like pour it over deserts and ice-cream--something you probably wouldn't want to do with scotch--although I once had an amazing 17-yr. old Cadenhead, Ltd. (one of the several independent scotch agers and bottlers) bottle of Longmorn that was pure nectar, very sweet, and hardly tasted like typical scotch at all, and was more like a hybrid between a very sweet bourbon and Cognac.

One fun thing I learned from this book is why I like the Old Fitzgerald and Old Weller bourbons so much. Turns out they use some rye as well as corn in the malt, which accounts for the spicey character of these fine bourbons. I didn't realize they were doing this until I read the section on these bourbons. Makers Mark, originally a small batch, "boutique" bourbon that has really caught on in the last 15 years and has come a long way from its modest beginnings in a small wooden building, also does this.

One final thing I thought I'd mention is he points out that there is a legal distinction between "bourbon" and "sour mash." To call itself sour mash, it has to be filtered through 14 feet of southern maple charcoal, which accounts for the smokey flavor in Jack Daniels and other sour-mash bourbons. In fact, the reason you pay a premium price for the Gentleman Jack bottling is it's just filtered through the charcoal twice.

Well, I could go on for a while on interesting things about bourbon and scotch and how they resemble or differ from each other, but I'll leave the rest to discover for yourself, hopefully by way of this book. Good luck and happy tasting!