Author: by Lew Bryson
Publisher: Storey Publishing, 2014
In contrast to Rothbaum’s book, Lew Bryson’s compendium takes on the whiskey world in down-and-dirty detail, from production to tasting. With maps, infographics and flavor profiles for iconic bottlings, alongside Bryson’s smart, straightforward text, Tasting Whiskey is both accessible to novices and compelling for the expert.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of February 2015.
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