- Hardcover: 364 pages
- Publisher: Houghton Mifflin; 1St Edition edition (October 15, 1995)
- Language: English
- ISBN-10: 1881527891
- ISBN-13: 978-1881527893
- Package Dimensions: 10.4 x 7.3 x 1.3 inches
- Shipping Weight: 2.2 pounds
- Average Customer Review: 16 customer reviews
- Amazon Best Sellers Rank: #2,127,390 in Books (See Top 100 in Books)
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The Book of Bourbon: And other Fine American Whiskeys Hardcover – October 15, 1995
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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 --This text refers to an out of print or unavailable edition of this title.
"The most comprehensive book currently available." - Malt Advocate
Top customer reviews
Kentucky, my home, sits on a limestone foundation. It's this filtration of water through the limestone that gives it a special flavor that makes Kentucky Bourbon like none other. You should learn more about this. This interesting fact is in the book.
Beyond the reading, we have been partaking of Bourbons that we have not had before, and we have been comparing all of them to other brands. Obviously this is a no-win scenario, since everyone has different tastes and proclivities. Still, when you have 4-6 different Bourbons on the table, you can learn a lot.
Regan explains quite clearly how to do a fair and consistent tasting so that you can actually get something out of it, and I'm not talking about getting drunk. Furthermore, he and his writing partner go into great depth to explain their experience at tasting a plethora of common, as in available, Bourbons. Their material helps one to further learn how to constructively taste Bourbon. Throwing back a shot of a Bourbon is not going to help educate your taste buds. You have to address the "nose," "the mouth," and the "finish" before you can even begin to understand a particular Bourbon. Maybe you even have to do it more than once.
The book that I would most closely compare this one too is by Bernie Lubbers. The book is entitled "Bourbon Whiskey Our Native Spirit: From Sour Mash to Sweet Adventures with a Whiskey Professor, 2nd Ed. (Indianapolis, IN: Blue River Press, 2011)" The only difference is that Bernie is a character (singer, comedienne, and recently the newly made Ambassador for Heaven Hill Distilleries , and Regan is totally straight forward and serious. I own both, and would recommend both to whomever reads this.
I would also like to recommend that if you like Bourbon, you should do a search on your computer for the "Kentucky Bourbon Trail." You'll find it of great interest.
Owen M. McKinney