Discover this distinct and uniquely American whiskey: bourbon!
In Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker, award-winning whiskey writer and Wall Street Journal best-selling author Fred Minnick creates an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences. Using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition, Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey.
Bourbon Curious groups bourbon into four main flavor profilesgrain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than fifty bourbon brands' predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon's myths, unraveling its mysteries, and exploring distiller secrets, disclosing the recipes you won't find on a bottle's label.
As bourbon becomes more ingrained in the culinary world, foodies and drink enthusiasts alike are looking for a basic understanding of America's native whiskey. Bourbon Curious will help curious minds take their first step in learning about this highly celebrated spirit.
Like good-tasting bourbon, Bourbon Curious is approachable to all!
|Product dimensions:||5.30(w) x 8.10(h) x 0.90(d)|
About the Author
Fred Minnick is a Wall Street Journal best-selling author and the writer of award-winning books, such as Bourbon Curious, Bourbon, Rum Curious, and Whiskey Women. Minnick writes about whiskey for Covey Rise, Whisky Advocate, and Whisky magazine. He is the "bourbon authority" for the Kentucky Derby Museum and regularly appears in the mainstream media, including CBS This Morning, Esquire, Forbes, and NPR.
Table of Contents
Part 1 History, Legends, and Contemporary Truths
1 Bourbon Politics 17
Part 2 Sources of Flavor
2 Pre-Fermentation 55
3 Yeast, Distillation, and Wood 71
Part 3 Tasting
4 How to Taste Bourbon 103
5 Grain-Forward Bourbons 123
6 Nutmeg-Forward Bourbons 135
7 Caramel-Forward Bourbons 159
8 Cinnamon-Forward Bourbons 173
9 Select Limited Editions and Special Releases 193
Appendix: Brand Histories 205
About the Author 239