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The Terroir of Whiskey: A Distiller's Journey Into the Flavor of Place (Arts and Traditions of the Table: Perspectives on Culinary History)
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About The Terroir Of Whiskey: A Distiller's Journey Into
Product Description Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey? In this book, master distiller and plant biochemist Dr. Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields―but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine. Review "For years, we've argued as to whether terroir exists in whiskey. Rob Arnold makes the best argument yet, and this book is a must-read for every whiskey geek in the world." ― Fred Minnick, Author of Bourbon: The Rise, Fall, and Rebirth of an American Whiskey " This book is an educational journey through the fascinating worlds of whiskey and flavor. Rob Arnold is well versed in the art and science of whiskey making and shares his wealth of wisdom with the reader in this brilliant book. He helps us understand the connection between the land and the spirit in our glass, shining his inquisitive spotlight on the distillers, grain farmers, and cultivators who are changing the way whiskey is made. If you want to delve beyond the glass into the mind-blowing worlds of flavor and terroir, this book is a must." ―Rob Allanson, Editor at Large, Whisky Magazine "[Arnold] writes with an impressive eye for detail and capturing dialogue: small but important notions which deliver clear pictures and personal philosophies of the people he meets along the way . . . There are enough anecdotes and connections found within this hybrid love letter/dissertation to keep the reader's attention captivated, never resorting to authoritative positions to make a point. It's a fantastic debut for a writer whose storytelling talents are proportionate to his distilling skills ." ―Rob Theakston, Drinkhacker "Wine enthusiasts know the importance of terroir: environmental factors, and how grapes are grown, impact the flavor of the beverage. In The Terroir of Whiskey, Rob Arnold--a whiskey distiller with a PhD in plant genetics--explores how that same concept applies to a range of whiskeys. The result is a fascinating look at whiskey and the manner in which it is made, written in a knowledgeable but friendly tone that welcomes newcomers as well as whiskey aficionados." ― Jeff Fleischer, Foreword Reviews "In the end, Arnold goes beyond the effects of terroir on whiskey and is captured by the societal implications of what he's advocating. Under the current system, farmers live or die based on yield per acre. The notion of quality is limited to a few basic variables, like water content and the impurities (husks, stones) mixed in with the grain. But in a terroir-driven grain economy, it is entirely possible that "quality" will come to mean something else entirely, and that yield will be sacrificed in order to create grain with specific chemical attributes." ―Tom Johnson, The Alcohol Professor About the Author Dr. Rob Arnol
