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101: Everything You Need to Know About Whiskey

101: Everything You Need to Know About Whiskey

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101: Everything You Need to Know About Whiskey

Länge:
159 Seiten
2 Stunden
Herausgeber:
Freigegeben:
Oct 31, 2014
ISBN:
9781543920949
Format:
Buch

Beschreibung

This book presents whiskey as a “101 Introduction,” covering the basics of each major whiskey category and countries of origin: Blended American, Bourbon, Canadian, Corn, Irish, Japanese, Rye, Scotch, and Tennessee Whiskey. Also covered are history, Prohibition, definitions & terminology, slang terms, classic & popular cocktails and service, drinks of American presidents and famous people, and whiskey-infused quotes.
Herausgeber:
Freigegeben:
Oct 31, 2014
ISBN:
9781543920949
Format:
Buch

Über den Autor


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101 - Bob Lipinski

Praise For…

101: Everything You Need To Know About Whiskey

After reading Bob’s new book, I am reminded once again how much there is to know about the world of fine spirits. The book is very informative and reinforces Bob’s expertise as a writer, educator and a world expert. This book is a must read for any spirits enthusiast.

I got to know Bob Lipinski late in my career of nearly thirty-five years in the fine wine and spirits industry, in which I had many senior executive positions and owned a multi-million-dollar company. During those years, I worked with and lead many wonderful individuals whom I have learned to respect.

However, Bob is different. I adore him! His passion for education and his total commitment for others’ self-development is most unique. Bob is a true educator and his work deserves to be recognized as the very best ever!

Shai Froelich, Entrepreneur and Retired Beverage Industry Executive

A great training tool for restaurateurs, distributors, and just about anyone else in the beverage business. Bob Willemstyn, Proprietor, The Country House Restaurant, Stony Brook, NY

Your knowledge of Spirits, Wine & Beer is contagious. Your ability to communicate this knowledge enables myself and team to feel more confident sharing with accounts and colleagues alike. You are our Spiritual advisor!! Damian Shine, President, ShineOn Enterprises

Bob Lipinski’s credentials are as impressive as they are extensive. Bob has worked in and is familiar with, every aspect of the wine & spirits industry. But this is not why I buy and recommend his books. I buy them because they are so user friendly. A better title for this book might have been Everything you need to know about whiskey and nothing you don’t. Bob presents his facts in a refreshingly straightforward and accessible manor, unencumbered by the largely useless prose found in so many books on the topic.

The recent, remarkable comeback of Brown Spirits has made this latest offering an indispensable resource for anyone serious about drinking, serving or selling the King of Distilled Spirits…Whiskey. Dave Mahler, Director of Training, Southern Wine & Spirits, NY

Packed with straightforward information about my favorite spirit. An absolute must read for anyone who enjoys whiskey, and wants to learn more. Sean McCormack, Innovative Spirits 

Contact Information

Bob Lipinski

Website: www.boblipinski.com

E-mail: bob@hibs-usa.com

You can also find Bob on LinkedIn and Facebook

Book Contents Copyright 2017 by

Bob Lipinski

All rights reserved

ISBN: 9781543920949

About The Author

Bob Lipinski

Bob Lipinski, a Certified Sommelier (Court of Master Sommeliers) is the author of 10 books on alcoholic beverages and food. As a professional speaker, entertainer, and educator, he has conducted seminars worldwide. He has presented to businesses, Fortune 500 corporations, trade shows, and conventions. Bob taught the Executive Staff at The White House How-To Pair Wine with Food, Proper Wine Service, and Sensory Evaluation Skills. He also has television and radio experience as a host, writer, and guest.

Bob has held executive-level sales, training, and education positions in the Wine & Spirits industry. He was also a College Professor of Management & Marketing at N.Y. Institute of Technology; Professor of Communications, Jefferson Community College, KY; Managing Director of Sales & Marketing U.S. Ventures Education Systems; Visiting Professor at the Culinary Institute of America; and Dean of U.S. & International Studies at the Epicurean Institute of Italy.

Bob was Vice President, National Director of Training, Brown-Forman; General Sales Manager, Premier Wine & Spirits; Director of Training Southern Wine & Spirits; National Director of Training & Wine Education, Ste. Michelle Wine Estates. Bob has also worked as a consulting enologist and viticulturist.

Dedication

To my wife Kathie and our sons, John and Matt, along with the many friends and colleagues I have met along the way as we enjoyed a glass of whiskey.

Table of Contents

Introduction

History

Distilled Spirits Time Line

Definitions & Terminology

Questions About Whiskey

Distillation

Bars, Pubs, Saloons, Taverns

Prohibition, Moonshine & Related Terms

Slang Terms

Whiskey: Service & Mixes

Classic & Popular Whiskey Cocktails

101 Things YOU Need To Know About Whiskey

Types of Whiskey

American Blended Whiskey

Bourbon Whiskey

Canadian Whisky

Corn Whiskey

Irish Whiskey

Japanese Whisky

Light Whiskey (United States Regulations)

Rye Whiskey (United States Regulations)

Scotch Whisky

Tennessee Whiskey

Whiskey Songs

Drinks of American Presidents & Famous People

Whiskey-Infused Quotes

Introduction

Whiskey as we know it has been around since at least the 1100s. The first documentation of distillation took place in China in about 800 B.C., where a spirit was created from rice. Countless movies have been made showing cowboys walking into a saloon and ordering whiskey while others have depicted heroes and heroines, along with drunks consuming this brown liquid. Whiskey is a wonderful beverage regardless if it is spelled whiskey or whisky. It mixes well with water, seltzer, cola, and ginger ale as well as being a base for countless recipes and concoctions.

From the rough, high proof offerings made in years or decades past, to the modern flavored whiskey enjoyed by the younger generation, much like vodka or even coffee-drinkers, whiskey has obviously evolved. It seems every month a new style, type of wood, flavor, production method, aging regiment, and so forth is put forth, mostly through vast social media outlets.

This book presents whiskey as a 101 Introduction, covering the basics of each major whiskey category and countries of origin: Blended American, Bourbon, Canadian, Corn, Irish, Japanese, Rye, Scotch, and Tennessee Whiskey. In addition, I’ve included a section entitled 101 Things You Need To Know About Whiskey. Also covered are history, Prohibition, definitions & terminology, slang terms, classic & popular cocktails and service, drinks of American presidents and famous people, and whiskey-infused quotes.

Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak. (Johnny Carson, 1925–2005, American television host and comedian)

History

It is believed the word whiskey is derived from the Gaelic-speaking distillers in Ireland and Scotland as uisge baugh or uisge beatha (water of life). No one knows for sure which country first used the word but the Scots and Irish claim rightful ownership of the term. We do know the English found the word much too difficult to pronounce so it was shortened and Anglicized to the present whisky (such as Canadian, Japanese, and Scotch) or whiskey (all other countries).

The water was not fit to drink. To make it palatable, we had to add whisky. By diligent effort, I learnt to like it. (Sir Winston Churchill, 1874–1965, Prime Minister of Great Britain)

Distilled Spirits Time Line

Fermented alcoholic beverages existed before distillation was understood or practiced. The origin of alcoholic beverages can be traced back to 6000 B.C. where wine was first made near Georgia in the Black Sea area. Fruits and grain were used to produce wine and beer. The first known documentation of distillation was in 800 B.C. in China, using fermented rice. Other important chronological dates in the history of distilled spirits include the following:

B.C.

2690: Egyptians used wooden barrels for storing alcoholic beverages

1116: Alcohol was consumed in China

1000: Mexico’s ancient Aztec Indians produced alcohol fermented from the agave plant

800: Chinese were distilling a beverage made from rice

800: Arak distilled from sugarcane and rice in East Indies

A.D.

100: Greeks used distilling equipment

800: Moors learned the art of distilling from the Egyptians

900: Persians advanced technology of distillation

1100: Irish whiskey was first distilled in Ireland

1200: Vodka was distilled in Poland and Russia

1411: Distillation of brandy starts in France’s Armagnac region

1493: Columbus brought sugarcane to the West Indies from the Canary Islands on his second voyage

1494: Friar John Cor distilled Scotch whisky in Scotland

1505: The Guild of Surgeon Barbers in Edinburgh was granted a monopoly over the manufacture of aqua vitae, by Royal Charter of King James IV (1488–1513)

1530: Distillation of brandy starts in France’s Cognac region

1533: Catherine de Medici brought liqueurs to France

1552: First licensing of alehouses and taverns in England and Wales under the Alehouse Act by decree of Edward VI.

1553: Apple brandy was distilled in Normandy, France by Gilles de Gouberville.

1580: The first reference to brandy in Jerez, Spain appears in relation to a tax on spirits although brandy could have been made there earlier.

1588: German brandy distillers organized creating a guild to uphold the craft they represented.

1600: Rum was distilled in Barbados

1608: History’s first license to distill was granted on April 20, 1608, to Sir Thomas Phillips, by King James I of Ulster, to the Bushmills Distillery on the banks of the River Bush in Antrim, Ireland.

1620: Spirits made from corn were common in Germany

1640: First distilled spirit (brandy) produced in U.S. (Staten Island, New York) by William Kieft, Director-General of the New Netherlands, although some sources credit Cornelius Toun as the distiller. According to some accounts, the distillery also made rum, applejack, and whiskey (from corn and rye).

1651: Rum was called Barbados water, rumbullion or kill-devil (a belief that rum could cure ailments– kill the devil, so to speak)

1657: Rum was first produced

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