Revealing everything you ever wanted to know about that spirit of kings, WHISKY CLASSIFIED is for all whisky drinkers, from the novice to the connoisseur.
ten years ago, WHISKY CLASSIFIED revolutionised our appreciation of single malt whisky. David Wishart cut through the confusing jargon often used to describe single malts and replaced it with an objective and easily applied guide to taste using a new flavour profile. twelve dimensions to the aroma and taste of a single malt whisky were identified: body, sweetness, smoky, medicinal, tobacco, honey, spicy, winey, nutty, malty, fruity, floral. Single malt whisky is the fastest expanding sector of the booming whisky market. In this revised and updated anniversary edition, Dr Wishart has included all the new UK and Irish producers of single malt whisky that have emerged in the last 10 years. the author has also updated the taste profiles for each selected malt and reviewed previous entries to ensure that this book remains the definitive guide to tasting malt whisky. Each entry includes a short description of the distillery, information for visitors, the author's own tasting notes and his flavour profiles according to this innovative classification. the history of whisky-making and production methods are clearly explained, and Dr Wishart also reveals how to organise a whisky tasting. WHISKY CLASSIFIED is for all whisky drinkers, from the novice to the connoisseur.
Author Biography
David Wishart became interested in malt whisky when, as a mathematics undergraduate at St Andrews, he was first introduced to cask-strength Laphroaig by his father. Following his father into the Scottish Office, David qualified as a Chartered Statistician and served as Director of Statistics. He gained a PhD in classification methodology and is Honorary Research Fellow at the School of Management, University of St Andrews. Dr Wishart has published the technical aspects of Whisky Classified in international journals and presented it widely at scientific conferences, seminars and whisky festivals. His recent work includes conducting surveys in the whisky industry to validate his classification, designing software and lecturing in the UK, Europe and North America.
