99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink
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Kate Hopkins knew there had to be more to whiskey than using it as a mixer. She had an unquenchable thirst to learn more about "the drink" and set out on an ambitious itinerary researching its history. Combining comprehensive research with informal narrative, Hopkins entertains and educates the readers on whiskey's place in the history of the world. She visited historians and pub owners, went to distilleries owned by corporations who sell thousands of gallons per day, and artisans who sell thousands of gallons per year, and interviewed the aficionados and the common drinkers, because one of the best aspects of whiskey is not just its taste, but the stories about the drink that are told around the bar. As an added bonus, she discusses the fine art of distilling, the proper ways to drink whiskey, and provides tasting notes on different brands, all in the hope of discovering the best shot of the liquor.
http://www.bushmills.com March–October Monday–Saturday, 9:15 a.m.–5:00 p.m. Sunday: March–June & October, 12:00 p.m.–5:00 p.m.; July, August, & September, 11:30 a.m.–5:00 p.m. REPUBLIC OF IRELAND Jameson’s (The Old Jameson Distillery) Bow Street Distillery Smithfield, Dublin Telephone: 353-1-8072355 http://www.jamesonwhiskey.com/ Open 7 days, 9:00 a.m.–6:30 p.m., including bank holidays (last tour at 5:30 p.m.) Closed Good Friday & Christmas holidays Jameson’s (The Midleton
rising and the wash descending through several levels. The second column is used to carry the alcohol from the wash, and circulates it until it can condense at the required strength. It essentially behaves like a series of pot stills, except in a vertical tube that can be several stories tall. As long as the still is fed wash, it will create a constant stream of alcohol. It has been said by some that Coffey’s still was a unique invention. But this is untrue. Coffey’s still was not the first
be termed “whiskey nonsense.” Such nonsense would include such items as “The Famous Grouse Experience,” whiskey connoisseurs who have limited sense of business, and critics of caramel coloring. This last item may need some explaining. In continuing with this schism between whiskey obsessives and whiskey producers, the topic of coloring whiskey is one that separates the two groups the furthest. The producers of whiskey willingly add caramel coloring to their product in order to achieve a
re-creation of a still, we’d essentially be looking at boxes of the pamphlets found on the table. The younger woman spoke up. “Don’t we have some bottles that we found on the site?” “Oh yes!” said the man. “I’ll see if I can locate them.” He headed back outside. The door opened, and an older woman appeared wearing what looked to be Martha Washington’s hand-me-downs. “Ah, here she is,” said Margaret. We were introduced to the tour guide. “They’re here doing some research on whiskey,” she
then presumably add these numbers together and compare the total with scores awarded to other whiskeys. From this process, one should be able to determine the better whiskeys out there. While there may be some professional applications for this process, I have to admit to finding several flaws with it for my own personal use. Namely: 1. Judging flavor is a subjective experience. One person’s preference for smokiness is another person’s preference for a nice piquant clove undercurrent. 2. How